Chicken Francese
Directions
- 1Slice two chicken breasts horizontally through the center to create four even-sized breasts.
- 2In a shallow dish, combine the plain flour, salt, black pepper, and garlic powder.
- 3In another shallow dish, beat two eggs and whisk in the parmesan cheese.
- 4Individually coat each chicken breast in the seasoned flour.
- 5Then, coat each floured chicken breast in the egg and parmesan mixture, allowing excess to drip off.
- 6Add 1.5 tablespoons of olive oil and 1 tablespoon of unsalted butter to a large non-stick pan over medium-high heat.
- 7Place the coated chicken breasts in the pan and cook each side for about 3 minutes, or until golden on the outside and just about cooked through the center.
- 8Remove the chicken from the pan and place it on a plate to rest.
- 9Add four thin lemon slices to the pan and fry for about 20 seconds on each side, until they start to soften and lightly color, then remove them.
- 10Pour in 1/4 cup of dry white wine and rapidly simmer for about 2 minutes, or until it has mostly evaporated, deglazing the pan as needed.
- 11Pour in 3/4 cup of chicken stock and 1 tablespoon of lemon juice, then bring to a simmer.
- 12Add the diced cold butter to the leftover flour and toss to coat.
- 13Add the floured butter to the pan and swiftly whisk until it blends into the stock.
- 14Add the chives, a good amount of seasoning, and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture.
- 15Return the cooked chicken breasts and any resting juices to the pan and place the lemon slices on top.
- 16Baste the chicken in the sauce to warm it back through, then serve and enjoy.
Ingredients
- 2 x 250g/9oz Chicken Breasts
- 35 g Plain Flour
- 0.75 tsp Salt
- 0.5 tsp Black Pepper
- 0.5 tsp Garlic Powder
- 2 Eggs
- 20 g Parmesan
- 1.5 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 1 large Lemon
- 60 ml Dry White Wine
- 180 ml Chicken Stock
- 4 tbsp Unsalted Butter
- 2 tbsp Fresh Chives
Equipment
chopping boardlarge non-stick panshallow dishes
Tips
- To save time, you can prep the second half of the recipe as the chicken fries.
- Generously season the sauce to taste.
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