BIG JOE: I first made this recipe back in the mid 80’s while I was living and working for a short time in LA. I was living and hanging out with my Uncle Pete, a great cook in his own right. I was craving the “old world” flavor of a good cacciatore and think I hit upon a recipe that ended up being quite pleasant.
99 easy chicken recipes that get dinner on the table in no time: Chicken dinners
Chicken Francese - What You'll Need: 1/2 cup all-purpose flour 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 3 eggs 4 tablespoons (1/2 stick) butter, divided 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness 2/3 cup white wine or dry vermouth 4 tablespoons lemon juice
Chicken breasts are arguably one of the most difficult of the standard meats to grill. So often they come out dry, chewy, and cardboardy. But chicken breasts can actually be fantastic on the grill, it just takes a little know-how.