Chicken Francaise
Directions
- 1Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 2Combine flour and seasoning in one shallow dish.
- 3Whisk eggs and parmesan in a second shallow dish.
- 4Individually coat chicken breasts in the seasoned flour.
- 5Then coat the floured chicken in the egg and parmesan mixture, allowing excess to drip off.
- 6Add 1.5 tablespoons of olive oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
- 7Place chicken breasts in the pan and cook each side for about 3 minutes, or until golden on the outside and just about cooked through the center.
- 8Remove cooked chicken from the pan and rest on a plate.
- 9Add lemon slices to the pan and fry for about 20 seconds per side until they soften or lightly color, then remove to one side.
- 10Pour white wine into the pan and rapid simmer for about 2 minutes until mostly evaporated, deglazing the pan as needed.
- 11Pour in chicken stock and 1 tablespoon of lemon juice and bring to a simmer.
- 12Coat cubed cold butter in the leftover flour and toss to coat.
- 13Add the flour-coated butter cubes to the simmering sauce in the pan.
- 14Whisk swiftly until the butter blends into the stock and the sauce turns glossy and thickens.
- 15Add finely diced fresh chives and resting juices from the chicken to the sauce and continue simmering and stirring.
- 16Season the sauce generously to taste.
- 17Return chicken alongside the sauce in the pan, adding lemon slices on top.
- 18Baste the chicken with the sauce to warm through, then serve.
Ingredients
- 2 250g/9oz Chicken Breasts
- 35 g Plain Flour
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 2 Eggs
- 20 g Parmesan
- 1.5 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 1 large Lemon
- 60 ml Dry White Wine
- 180 ml Chicken Stock
- 4 tbsp Unsalted Butter
- 2 tbsp Fresh Chives
Equipment
large shallow disheslarge non-stick pantongswooden spatulawhisk
Tips
- Adding Parmesan to the beaten egg mixture for extra flavor.
- Coating cold cubed butter in leftover flour to thicken the sauce.
- Adding fresh chives and resting juices from the chicken to the sauce for enhanced flavor.
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner