# Chicken Francaise

This is a simple yet sophisticated 20-minute chicken dinner that is perfect for a weeknight meal and comes together quickly in one pan.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Slice each chicken breast horizontally through the center to create four even-sized breasts.
2. Combine flour and seasoning in one shallow dish.
3. Whisk eggs and parmesan in a second shallow dish.
4. Individually coat chicken breasts in the seasoned flour.
5. Then coat the floured chicken in the egg and parmesan mixture, allowing excess to drip off.
6. Add 1.5 tablespoons of olive oil and 1 tablespoon of butter to a large non-stick pan over medium-high heat.
7. Place 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.
8. Remove cooked chicken from the pan and rest on a plate.
9. Add lemon slices to the pan and fry for about 20 seconds per side until they soften or lightly color, then remove to one side.
10. Pour white wine into the pan and rapid simmer for about 2 minutes until mostly evaporated, deglazing the pan as needed.
11. Pour in chicken stock and 1 tablespoon of lemon juice and bring to a simmer.
12. Coat cubed cold butter in the leftover flour and toss to coat.
13. Add the flour-coated butter cubes to the simmering sauce in the pan.
14. Whisk swiftly until the butter blends into the stock and the sauce turns glossy and thickens.
15. Add finely diced fresh chives and resting juices from the chicken to the sauce and continue simmering and stirring.
16. Season the sauce generously to taste.
17. Return chicken alongside the sauce in the pan, adding lemon slices on top.
18. Baste the chicken with the sauce to warm through, then serve.

## Equipment

- large shallow dishes
- large non-stick pan
- tongs
- wooden spatula
- whisk

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdaQQ3qS/
- Recipe page: https://www.cliprecipe.com/recipe/143f1b77-f380-4597-9a10-cb60e98f9a55
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt