Chicken French with Escarole

Chicken French with Escarole

Genelle Mangine Marsh

"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."
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Ingredients

35 m servings 533 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 184 mg
  • 61%
  • Sodium:
  • 890 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

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

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