Chicken Francese
Directions
- 1Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan.
- 2Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts.
- 3Individually coat each of them in the flour then return to the chopping board.
- 4Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat.
- 5Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan.
- 6Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre.
- 7Remove the chicken from the pan and place on a plate to one side.
- 8Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour.
- 9Remove from the pan (don't rest on the chicken).
- 10Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed.
- 11Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer.
- 12Add the cubed butter to the leftover flour then toss coat.
- 13Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- 14Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- 15Generously season to taste.
- 16Add the chicken alongside any resting juices and place then lemon slices on top.
- 17Baste in the sauce to warm it back through then serve and enjoy.
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
- 60 g Unsalted Butter
- 2 tbsp Fresh Chives
Equipment
large shallow disheschopping boardlarge non-stick panwhisk