Chicken Francese
Directions
- 1Slice two chicken breasts to create four even-sized breasts. Coat each in seasoned flour, then in a mixture of beaten egg and parmesan.
- 2In a pan with butter and oil, fry the chicken until golden and cooked through. Remove and set aside.
- 3Fry lemon slices until softened. Remove and set aside.
- 4Deglaze the pan with white wine, then add chicken stock and lemon juice.
- 5Toss cubed cold butter in leftover flour, then whisk into the pan's contents until a glossy sauce forms. Add chives and season generously.
- 6Add the chicken back to the pan and top with lemon slices. Baste in the sauce to reheat.
Ingredients
- 500 g 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
chopping boardknifetwo large shallow disheslarge non-stick panwhisktongsspoon
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