Chicken Francaise
Directions
- 1Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 2Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 3Slice each chicken breast horizontally through the center to create four even-sized breasts.
- 4Season the flour with salt, black pepper, and garlic powder in a shallow dish.
- 5Season the flour with salt, black pepper, and garlic powder in a shallow dish.
- 6Season the flour with salt, black pepper, and garlic powder in a shallow dish.
- 7Whisk two eggs and grated Parmesan cheese together in a second shallow dish.
- 8Whisk two eggs and grated Parmesan cheese together in a second shallow dish.
- 9Whisk two eggs and grated Parmesan cheese together in a second shallow dish.
- 10Dredge each chicken breast through the seasoned flour.
- 11Dredge each chicken breast through the seasoned flour.
- 12Dredge each chicken breast through the seasoned flour.
- 13Coat each floured chicken breast in the beaten egg and Parmesan mixture, allowing excess to drip off.
- 14Coat each floured chicken breast in the beaten egg and Parmesan mixture, allowing excess to drip off.
- 15Coat each floured chicken breast in the beaten egg and Parmesan mixture, allowing excess to drip off.
- 16Add olive oil and butter to a large non-stick pan over medium-high heat.
- 17Add olive oil and butter to a large non-stick pan over medium-high heat.
- 18Add olive oil and butter to a large non-stick pan over medium-high heat.
- 19Place the coated chicken breasts in the hot pan and fry each side for about 3 minutes, or until golden on the outside and just cooked through the center.
- 20Place the coated chicken breasts in the hot pan and fry each side for about 3 minutes, or until golden on the outside and just cooked through the center.
- 21Place the coated chicken breasts in the hot pan and fry each side for about 3 minutes, or until golden on the outside and just cooked through the center.
- 22Remove the cooked chicken breasts from the pan and place them on a plate to rest.
- 23Remove the cooked chicken breasts from the pan and place them on a plate to rest.
- 24Remove the cooked chicken breasts from the pan and place them on a plate to rest.
- 25Slice a large lemon and quickly fry the lemon slices in the same pan for approximately 20 seconds per side until they soften and lightly color, then remove them.
- 26Slice a large lemon and quickly fry the lemon slices in the same pan for approximately 20 seconds per side until they soften and lightly color, then remove them.
- 27Slice a large lemon and quickly fry the lemon slices in the same pan for approximately 20 seconds per side until they soften and lightly color, then remove them.
- 28Deglaze the pan by pouring in dry white wine and simmering for about 2 minutes until it mostly evaporates.
- 29Deglaze the pan by pouring in dry white wine and simmering for about 2 minutes until it mostly evaporates.
- 30Deglaze the pan by pouring in dry white wine and simmering for about 2 minutes until it mostly evaporates.
- 31Pour in chicken stock and 1 tablespoon of lemon juice, then bring the mixture to a simmer.
- 32Pour in chicken stock and 1 tablespoon of lemon juice, then bring the mixture to a simmer.
- 33Pour in chicken stock and 1 tablespoon of lemon juice, then bring the mixture to a simmer.
- 34Toss cubed cold butter in the leftover seasoned flour to coat it.
- 35Toss cubed cold butter in the leftover seasoned flour to coat it.
- 36Toss cubed cold butter in the leftover seasoned flour to coat it.
- 37Add the butter-coated flour to the simmering sauce and whisk swiftly until it blends in and thickens to a glossy texture.
- 38Add the butter-coated flour to the simmering sauce and whisk swiftly until it blends in and thickens to a glossy texture.
- 39Add the butter-coated flour to the simmering sauce and whisk swiftly until it blends in and thickens to a glossy texture.
- 40Stir in finely diced fresh chives and season the sauce generously to taste.
- 41Stir in finely diced fresh chives and season the sauce generously to taste.
- 42Stir in finely diced fresh chives and season the sauce generously to taste.
- 43Return the chicken breasts and any resting juices to the pan with the sauce and lemon slices.
- 44Return the chicken breasts and any resting juices to the pan with the sauce and lemon slices.
- 45Return the chicken breasts and any resting juices to the pan with the sauce and lemon slices.
- 46Baste the chicken in the sauce to warm it through before serving.
- 47Baste the chicken in the sauce to warm it through before serving.
- 48Baste the chicken in the sauce to warm it through before serving.
Ingredients
- 2 250g/9oz Chicken Breasts
- 2 250g/9oz Chicken Breasts
- 2 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, beaten
- 2 Eggs, beaten
- 2 Eggs, beaten
- 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
large shallow disheslarge non-stick pantongswhisk
Tips
- Adding Parmesan to the beaten egg mixture gives an extra flavor boost to the chicken.
- When frying lemon slices, only cook them briefly until they soften and lightly color.