Chicken French with Escarole

Chicken French with Escarole

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lovejam 0

"This chicken recipe is great with escarole and/or pasta. The lemon/wine/butter sauce can be drizzled not only on your escarole, but also the pasta. This is a family favorite."

Ingredients 35 m {{adjustedServings}} servings 533 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Beat eggs, Parmesan cheese, and parsley together in a shallow bowl. Place flour in a separate shallow bowl.
  2. Gently press chicken breast halves into flour to coat and shake off any excess flour. Dip chicken into egg mixture.
  3. Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Remove chicken from skillet and reduce heat to medium.
  4. Stir butter and garlic into hot skillet. Cook and stir until garlic is fragrant and soft, 3 to 5 minutes. Return chicken breasts to the skillet and drizzle lemon juice over the chicken.
  5. Pour sherry into skillet; stir water and chicken bouillon cube into sherry mixture. Simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add escarole, cover, and steam until tender, 2 to 4 minutes. Serve escarole topped with chicken and pan sauce.
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Reviews 1

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Joey Joan
1/11/2014

Good, tender full of flavor.A dish I will make again