Chicken Francese with Tomato and Tarragon

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Appears in Cook's Illustrated September/October 2005, America's Test Kitchen TV

This fast-fading star of red-sauce Italian restaurants often features a rubbery coating and a puckery lemon sauce. Yet this quick dinner still holds promise for the home cook.

SERVES 4

TIME 1¼ hours

Chicken Francese with Tomato and Tarragon

WHY THIS RECIPE WORKS

To get a rich, eggy coating for our chicken francese recipe, we dusted the cutlets with flour, dipped them in eggs beaten in milk, and then coated them again with flour. For a silky, well-balanced sauce, we made a classic roux for thickness...

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