Chicken ফ্রান্সেস

20 mins
Serves 4
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Directions

  1. 1Horizontally slice the chicken breasts to create four even-sized breasts.
  2. 2Horizontally slice the chicken breasts to create four even-sized breasts.
  3. 3Horizontally slice the chicken breasts to create four even-sized breasts.
  4. 4Coat each chicken breast in seasoned flour, then dip in beaten egg with Parmesan.
  5. 5Coat each chicken breast in seasoned flour, then dip in beaten egg with Parmesan.
  6. 6Coat each chicken breast in seasoned flour, then dip in beaten egg with Parmesan.
  7. 7Fry the chicken in a pan with butter and oil until golden brown and cooked through.
  8. 8Fry the chicken in a pan with butter and oil until golden brown and cooked through.
  9. 9Fry the chicken in a pan with butter and oil until golden brown and cooked through.
  10. 10Remove the chicken from the pan and set aside to rest.
  11. 11Remove the chicken from the pan and set aside to rest.
  12. 12Remove the chicken from the pan and set aside to rest.
  13. 13Fry lemon slices in the pan until softened and lightly colored, then remove.
  14. 14Fry lemon slices in the pan until softened and lightly colored, then remove.
  15. 15Fry lemon slices in the pan until softened and lightly colored, then remove.
  16. 16Deglaze the pan with white wine and simmer.
  17. 17Deglaze the pan with white wine and simmer.
  18. 18Deglaze the pan with white wine and simmer.
  19. 19Add chicken stock and lemon juice, then simmer.
  20. 20Add chicken stock and lemon juice, then simmer.
  21. 21Add chicken stock and lemon juice, then simmer.
  22. 22Coat cubed cold butter in flour and whisk into the sauce until glossy.
  23. 23Coat cubed cold butter in flour and whisk into the sauce until glossy.
  24. 24Coat cubed cold butter in flour and whisk into the sauce until glossy.
  25. 25Add fresh chives, the resting juices from the chicken, and season to taste.
  26. 26Add fresh chives, the resting juices from the chicken, and season to taste.
  27. 27Add fresh chives, the resting juices from the chicken, and season to taste.
  28. 28Return the chicken to the pan, top with lemon slices, and baste with the sauce.
  29. 29Return the chicken to the pan, top with lemon slices, and baste with the sauce.
  30. 30Return the chicken to the pan, top with lemon slices, and baste with the sauce.

Ingredients

  • 2 x chicken breasts
  • 2 x chicken breasts
  • 2 x chicken breasts
  • 35 g Plain Flour
  • 35 g Plain Flour
  • 35 g Plain Flour
  • 0.75 tsp Salt
  • 0.75 tsp Salt
  • 0.75 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Garlic Powder
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 20 g Parmesan
  • 20 g Parmesan
  • 20 g Parmesan
  • 1.5 tbsp Olive Oil
  • 1.5 tbsp Olive Oil
  • 1.5 tbsp Olive Oil
  • 15 g Unsalted Butter
  • 15 g Unsalted Butter
  • 15 g Unsalted Butter
  • 1 large Lemon
  • 1 large Lemon
  • 1 large Lemon
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 180 ml Chicken Stock
  • 180 ml Chicken Stock
  • 180 ml Chicken Stock
  • 60 g Unsalted Butter
  • 60 g Unsalted Butter
  • 60 g Unsalted Butter
  • 2 tbsp Fresh Chives
  • 2 tbsp Fresh Chives
  • 2 tbsp Fresh Chives

Equipment

chopping boardlarge shallow disheslarge non-stick pan

Tips

  • You can prep the second half of the recipe as the chicken fries to save time