Chicken Francaise
Directions
- 1Slice the chicken breasts right through the center to get four even-sized breasts.
- 2Dredge the chicken breasts through seasoned flour.
- 3Beat the eggs and add some Parmesan cheese.
- 4Coat the chicken breasts in the beaten egg with Parmesan.
- 5Fry the chicken breasts in a pan with butter and oil until golden on the outside and cooked through the center.
- 6Remove the chicken breasts from the pan and rest them to one side.
- 7Quickly fry some lemon slices in the same pan.
- 8Deglaze the pan with some white wine.
- 9Add stock and lemon juice to the pan.
- 10Coat cubed cold butter in the leftover flour.
- 11Whisk the flour-coated butter into the sauce until it becomes glossy.
- 12Add fresh chives, a good amount of seasoning, and the resting juices from the chicken to the sauce.
- 13Return the chicken to the pan and coat it in the gorgeous sauce.
Ingredients
- 3.5 x 250g/9oz Chicken Breasts
- 61.25 g / 1/4 cup Plain Flour
- 1.31 tsp Salt
- 0.88 tsp Black Pepper
- 0.88 tsp Garlic Powder
- 3.5 Eggs
- 35 g / 1/4 cup Parmesan
- 2.62 tbsp Olive Oil
- 1.75 tbsp/15g Unsalted Butter
- 1.75 large Lemon
- 105 ml / 1/4 cup Dry White Wine
- 315 ml / 3/4 cup Chicken Stock
- 7 tbsp/60g Unsalted Butter
- 3.5 tbsp Fresh Chives
Equipment
large shallow dishesforkpantongswooden spatulawhiskspoon
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