Chicken Française
Directions
- 1Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan.
- 2Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan.
- 3Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan.
- 4Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts.
- 5Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts.
- 6Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts.
- 7Individually coat each of them in the flour then return to the chopping board.
- 8Individually coat each of them in the flour then return to the chopping board.
- 9Individually coat each of them in the flour then return to the chopping board.
- 10Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat.
- 11Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat.
- 12Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat.
- 13Place 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.
- 14Place 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.
- 15Place 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.
- 16Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre.
- 17Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre.
- 18Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre.
- 19Remove the chicken from the pan and place on a plate to one side.
- 20Remove the chicken from the pan and place on a plate to one side.
- 21Remove the chicken from the pan and place on a plate to one side.
- 22Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour.
- 23Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour.
- 24Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour.
- 25Remove from the pan (don't rest on the chicken).
- 26Remove from the pan (don't rest on the chicken).
- 27Remove from the pan (don't rest on the chicken).
- 28Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed.
- 29Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed.
- 30Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed.
- 31Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer.
- 32Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer.
- 33Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer.
- 34Add the cubed butter to the leftover flour then toss coat.
- 35Add the cubed butter to the leftover flour then toss coat.
- 36Add the cubed butter to the leftover flour then toss coat.
- 37Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- 38Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- 39Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- 40Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- 41Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- 42Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- 43Generously season to taste.
- 44Generously season to taste.
- 45Generously season to taste.
- 46Add the chicken alongside any resting juices and place then lemon slices on top.
- 47Add the chicken alongside any resting juices and place then lemon slices on top.
- 48Add the chicken alongside any resting juices and place then lemon slices on top.
- 49Baste in the sauce to warm it back through then serve and enjoy.
- 50Baste in the sauce to warm it back through then serve and enjoy.
- 51Baste in the sauce to warm it back through then serve and enjoy.
Ingredients
- 2 x 250g/9oz Chicken Breasts
- 2 x 250g/9oz Chicken Breasts
- 2 x 250g/9oz Chicken Breasts
- 35 g / 1/4 cup Plain Flour
- 35 g / 1/4 cup Plain Flour
- 35 g / 1/4 cup 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 / 1/4 cup Parmesan
- 20 g / 1/4 cup Parmesan
- 20 g / 1/4 cup Parmesan
- 1.5 tbsp Olive Oil
- 1.5 tbsp Olive Oil
- 1.5 tbsp Olive Oil
- 1 tbsp/15g Unsalted Butter
- 1 tbsp/15g Unsalted Butter
- 1 tbsp/15g Unsalted Butter
- 1 large Lemon
- 1 large Lemon
- 1 large Lemon
- 60 ml / 1/4 cup Dry White Wine
- 60 ml / 1/4 cup Dry White Wine
- 60 ml / 1/4 cup Dry White Wine
- 180 ml / 3/4 cup Chicken Stock
- 180 ml / 3/4 cup Chicken Stock
- 180 ml / 3/4 cup Chicken Stock
- 4 tbsp/60g Unsalted Butter
- 4 tbsp/60g Unsalted Butter
- 4 tbsp/60g Unsalted Butter
- 2 tbsp Fresh Chives
- 2 tbsp Fresh Chives
- 2 tbsp Fresh Chives
Equipment
chopping boardnon-stick panplateforktongswhiskspoon
Tips
- To save time you can prep the 2nd half of the recipe as the chicken fries.
- Use refrigerated dusty parmesan for best results.
- Adjust lemon juice to taste.
- Season generously to taste