Chicken Francese
Directions
- 1Take two large shallow dishes. In the first, combine flour and seasoning. In the second, whisk eggs and parmesan. Horizontally slice each chicken breast to create 4 even-sized breasts. Individually coat in the flour.
- 2Take two large shallow dishes. In the first, combine flour and seasoning. In the second, whisk eggs and parmesan. Horizontally slice each chicken breast to create 4 even-sized breasts. Individually coat in the flour.
- 3Take two large shallow dishes. In the first, combine flour and seasoning. In the second, whisk eggs and parmesan. Horizontally slice each chicken breast to create 4 even-sized breasts. Individually coat in the flour.
- 4Add oil and butter to a large non-stick pan over medium-high heat. Coat chicken in egg, allow excess to drip off, then place in the pan. Cook each side for around 3 minutes, until golden and cooked through. Remove and place on a plate.
- 5Add oil and butter to a large non-stick pan over medium-high heat. Coat chicken in egg, allow excess to drip off, then place in the pan. Cook each side for around 3 minutes, until golden and cooked through. Remove and place on a plate.
- 6Add oil and butter to a large non-stick pan over medium-high heat. Coat chicken in egg, allow excess to drip off, then place in the pan. Cook each side for around 3 minutes, until golden and cooked through. Remove and place on a plate.
- 7Add lemon slices to the pan and fry for 20 seconds per side, until softened. Remove to the side.
- 8Add lemon slices to the pan and fry for 20 seconds per side, until softened. Remove to the side.
- 9Add lemon slices to the pan and fry for 20 seconds per side, until softened. Remove to the side.
- 10Pour in wine and simmer for 2 minutes until evaporated, deglazing the pan. Pour in stock and lemon juice, bring to a simmer.
- 11Pour in wine and simmer for 2 minutes until evaporated, deglazing the pan. Pour in stock and lemon juice, bring to a simmer.
- 12Pour in wine and simmer for 2 minutes until evaporated, deglazing the pan. Pour in stock and lemon juice, bring to a simmer.
- 13Add cubed butter to leftover flour and toss to coat. Add to the pan and whisk until blended. Add chives and simmer, stirring until the sauce thickens to a glossy texture. Season.
- 14Add cubed butter to leftover flour and toss to coat. Add to the pan and whisk until blended. Add chives and simmer, stirring until the sauce thickens to a glossy texture. Season.
- 15Add cubed butter to leftover flour and toss to coat. Add to the pan and whisk until blended. Add chives and simmer, stirring until the sauce thickens to a glossy texture. Season.
- 16Add chicken and resting juices to the sauce, top with lemon slices. Baste in the sauce to warm through then serve.
- 17Add chicken and resting juices to the sauce, top with lemon slices. Baste in the sauce to warm through then serve.
- 18Add chicken and resting juices to the sauce, top with lemon slices. Baste in the sauce to warm through then serve.
Ingredients
- 500 g Chicken Breasts
- 500 g Chicken Breasts
- 500 g 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
- 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
large shallow disheslarge non-stick pan