# Chicken Francaise

This is a simple yet sophisticated chicken dish that comes together quickly in one pan, perfect for a weeknight meal.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 2 250g/9oz Chicken Breasts
- 35 g / 1/4 cup Plain Flour
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 2 Eggs, beaten
- 20 g / 1/4 cup Parmesan
- 1.5 tbsp Olive Oil
- 1 tbsp/15g Unsalted Butter
- 1 large Lemon
- 60 ml / 1/4 cup Dry White Wine
- 180 ml / 3/4 cup Chicken Stock
- 4 tbsp/60g Unsalted Butter
- 2 tbsp Fresh Chives

## Instructions

1. Slice each chicken breast horizontally through the center to create four even-sized breasts.
2. Season the flour with salt, black pepper, and garlic powder in a shallow dish.
3. Whisk two eggs and grated Parmesan cheese together in a second shallow dish.
4. Dredge each chicken breast through the seasoned flour.
5. Coat each floured chicken breast in the beaten egg and Parmesan mixture, allowing excess to drip off.
6. Add olive oil and butter to a large non-stick pan over medium-high heat.
7. Place 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.
8. Remove the cooked chicken breasts from the pan and place them on a plate to rest.
9. Slice 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.
10. Deglaze the pan by pouring in dry white wine and simmering for about 2 minutes until it mostly evaporates.
11. Pour in chicken stock and 1 tablespoon of lemon juice, then bring the mixture to a simmer.
12. Toss cubed cold butter in the leftover seasoned flour to coat it.
13. Add the butter-coated flour to the simmering sauce and whisk swiftly until it blends in and thickens to a glossy texture.
14. Stir in finely diced fresh chives and season the sauce generously to taste.
15. Return the chicken breasts and any resting juices to the pan with the sauce and lemon slices.
16. Baste the chicken in the sauce to warm it through before serving.

## Equipment

- large shallow dishes
- large non-stick pan
- tongs
- whisk

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNdaxc47H/
- Recipe page: https://www.cliprecipe.com/recipe/a039df77-b0ba-4432-a4ce-ea0abdd75eb3
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt