Chicken Francaise
Directions
- 1Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 2Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 3Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 4Combine flour and seasoning in one shallow dish.
- 5Combine flour and seasoning in one shallow dish.
- 6Combine flour and seasoning in one shallow dish.
- 7Whisk eggs and parmesan in a second shallow dish.
- 8Whisk eggs and parmesan in a second shallow dish.
- 9Whisk eggs and parmesan in a second shallow dish.
- 10Individually coat chicken breasts in the seasoned flour.
- 11Individually coat chicken breasts in the seasoned flour.
- 12Individually coat chicken breasts in the seasoned flour.
- 13Then coat the floured chicken in the egg and parmesan mixture, allowing excess to drip off.
- 14Then coat the floured chicken in the egg and parmesan mixture, allowing excess to drip off.
- 15Then coat the floured chicken in the egg and parmesan mixture, allowing excess to drip off.
- 16Add 1.5 tablespoons of olive oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
- 17Add 1.5 tablespoons of olive oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
- 18Add 1.5 tablespoons of olive oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
- 19Place 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.
- 20Place 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.
- 21Place 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.
- 22Remove cooked chicken from the pan and rest on a plate.
- 23Remove cooked chicken from the pan and rest on a plate.
- 24Remove cooked chicken from the pan and rest on a plate.
- 25Add lemon slices to the pan and fry for about 20 seconds per side until they soften or lightly color, then remove to one side.
- 26Add lemon slices to the pan and fry for about 20 seconds per side until they soften or lightly color, then remove to one side.
- 27Add lemon slices to the pan and fry for about 20 seconds per side until they soften or lightly color, then remove to one side.
- 28Pour white wine into the pan and rapid simmer for about 2 minutes until mostly evaporated, deglazing the pan as needed.
- 29Pour white wine into the pan and rapid simmer for about 2 minutes until mostly evaporated, deglazing the pan as needed.
- 30Pour white wine into the pan and rapid simmer for about 2 minutes until mostly evaporated, deglazing the pan as needed.
- 31Pour in chicken stock and 1 tablespoon of lemon juice and bring to a simmer.
- 32Pour in chicken stock and 1 tablespoon of lemon juice and bring to a simmer.
- 33Pour in chicken stock and 1 tablespoon of lemon juice and bring to a simmer.
- 34Coat cubed cold butter in the leftover flour and toss to coat.
- 35Coat cubed cold butter in the leftover flour and toss to coat.
- 36Coat cubed cold butter in the leftover flour and toss to coat.
- 37Add the flour-coated butter cubes to the simmering sauce in the pan.
- 38Add the flour-coated butter cubes to the simmering sauce in the pan.
- 39Add the flour-coated butter cubes to the simmering sauce in the pan.
- 40Whisk swiftly until the butter blends into the stock and the sauce turns glossy and thickens.
- 41Whisk swiftly until the butter blends into the stock and the sauce turns glossy and thickens.
- 42Whisk swiftly until the butter blends into the stock and the sauce turns glossy and thickens.
- 43Add finely diced fresh chives and resting juices from the chicken to the sauce and continue simmering and stirring.
- 44Add finely diced fresh chives and resting juices from the chicken to the sauce and continue simmering and stirring.
- 45Add finely diced fresh chives and resting juices from the chicken to the sauce and continue simmering and stirring.
- 46Season the sauce generously to taste.
- 47Season the sauce generously to taste.
- 48Season the sauce generously to taste.
- 49Return chicken alongside the sauce in the pan, adding lemon slices on top.
- 50Return chicken alongside the sauce in the pan, adding lemon slices on top.
- 51Return chicken alongside the sauce in the pan, adding lemon slices on top.
- 52Baste the chicken with the sauce to warm through, then serve.
- 53Baste the chicken with the sauce to warm through, then serve.
- 54Baste the chicken with the sauce to warm through, then serve.
Ingredients
- 2 250g/9oz Chicken Breasts
- 2 250g/9oz Chicken Breasts
- 2 250g/9oz 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
- 1 tbsp Unsalted Butter
- 1 tbsp Unsalted Butter
- 1 tbsp 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
- 4 tbsp Unsalted Butter
- 4 tbsp Unsalted Butter
- 4 tbsp Unsalted Butter
- 2 tbsp Fresh Chives
- 2 tbsp Fresh Chives
- 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.