Chicken Francaise

3 mins
Serves 2
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Directions

  1. 1Crack two whole eggs in a bowl.
  2. 2Crack two whole eggs in a bowl.
  3. 3Crack two whole eggs in a bowl.
  4. 4Add a pinch of salt and pepper.
  5. 5Add a pinch of salt and pepper.
  6. 6Add a pinch of salt and pepper.
  7. 7Finely chop a handful of fresh parsley and add half of it to the eggs.
  8. 8Finely chop a handful of fresh parsley and add half of it to the eggs.
  9. 9Finely chop a handful of fresh parsley and add half of it to the eggs.
  10. 10Grate two tablespoons of parmesan cheese and add it to the egg mixture.
  11. 11Grate two tablespoons of parmesan cheese and add it to the egg mixture.
  12. 12Grate two tablespoons of parmesan cheese and add it to the egg mixture.
  13. 13Mix all ingredients until well combined.
  14. 14Mix all ingredients until well combined.
  15. 15Mix all ingredients until well combined.
  16. 16Butterfly cut two chicken breasts.
  17. 17Butterfly cut two chicken breasts.
  18. 18Butterfly cut two chicken breasts.
  19. 19Place the chicken between two sheets of cling film and flatten the thick part with a meat pounder.
  20. 20Place the chicken between two sheets of cling film and flatten the thick part with a meat pounder.
  21. 21Place the chicken between two sheets of cling film and flatten the thick part with a meat pounder.
  22. 22Coat both sides of the chicken breasts with flour, shaking off the excess.
  23. 23Coat both sides of the chicken breasts with flour, shaking off the excess.
  24. 24Coat both sides of the chicken breasts with flour, shaking off the excess.
  25. 25Dip the chicken breasts in the egg mixture, ensuring both sides are coated.
  26. 26Dip the chicken breasts in the egg mixture, ensuring both sides are coated.
  27. 27Dip the chicken breasts in the egg mixture, ensuring both sides are coated.
  28. 28Heat two tablespoons of olive oil and two tablespoons of butter in a frying pan.
  29. 29Heat two tablespoons of olive oil and two tablespoons of butter in a frying pan.
  30. 30Heat two tablespoons of olive oil and two tablespoons of butter in a frying pan.
  31. 31Add the chicken breasts to the pan and cook for four minutes on each side, until golden brown.
  32. 32Add the chicken breasts to the pan and cook for four minutes on each side, until golden brown.
  33. 33Add the chicken breasts to the pan and cook for four minutes on each side, until golden brown.
  34. 34Remove the chicken from the pan and set aside on a hot plate.
  35. 35Remove the chicken from the pan and set aside on a hot plate.
  36. 36Remove the chicken from the pan and set aside on a hot plate.
  37. 37Deglaze the pan with a cup of dry white wine.
  38. 38Deglaze the pan with a cup of dry white wine.
  39. 39Deglaze the pan with a cup of dry white wine.
  40. 40Add a cup of chicken stock and two minced cloves of garlic.
  41. 41Add a cup of chicken stock and two minced cloves of garlic.
  42. 42Add a cup of chicken stock and two minced cloves of garlic.
  43. 43Reduce the sauce until thickened.
  44. 44Reduce the sauce until thickened.
  45. 45Reduce the sauce until thickened.
  46. 46Add the remaining chopped parsley and a tablespoon of butter. Mix until melted.
  47. 47Add the remaining chopped parsley and a tablespoon of butter. Mix until melted.
  48. 48Add the remaining chopped parsley and a tablespoon of butter. Mix until melted.
  49. 49Return the chicken to the pan and coat it with the sauce.
  50. 50Return the chicken to the pan and coat it with the sauce.
  51. 51Return the chicken to the pan and coat it with the sauce.

Ingredients

  • 2 Whole eggs
  • 2 Whole eggs
  • 2 Whole eggs
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Pepper
  • 1 pinch Pepper
  • 1 handful Fresh parsley
  • 1 handful Fresh parsley
  • 1 handful Fresh parsley
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons Parmesan cheese
  • 2 tablespoons Parmesan cheese
  • 2 Chicken breasts
  • 2 Chicken breasts
  • 2 Chicken breasts
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 2 tablespoons Olive oil
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 1 cup Flour
  • 1 cup Flour
  • 1 cup Flour
  • 1 cup Dry white wine
  • 1 cup Dry white wine
  • 1 cup Dry white wine
  • 1 cup Chicken stock
  • 1 cup Chicken stock
  • 1 cup Chicken stock
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Lemon
  • 1 Lemon

Equipment

frying panbowlknifegratermeat poundercling film
Chicken Francaise | Clip Recipe