Chicken Francese

20 mins
Serves 4
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Directions

  1. 1Slice each chicken breast horizontally through the center to create four even-sized breasts.
  2. 2Slice each chicken breast horizontally through the center to create four even-sized breasts.
  3. 3Slice each chicken breast horizontally through the center to create four even-sized breasts.
  4. 4Dredge chicken breasts through some seasoned flour.
  5. 5Dredge chicken breasts through some seasoned flour.
  6. 6Dredge chicken breasts through some seasoned flour.
  7. 7Coat in beaten egg with Parmesan.
  8. 8Coat in beaten egg with Parmesan.
  9. 9Coat in beaten egg with Parmesan.
  10. 10Fry chicken in a pan with butter and oil until golden on the outside and just about cooked through the center.
  11. 11Fry chicken in a pan with butter and oil until golden on the outside and just about cooked through the center.
  12. 12Fry chicken in a pan with butter and oil until golden on the outside and just about cooked through the center.
  13. 13Remove chicken from pan and rest to one side.
  14. 14Remove chicken from pan and rest to one side.
  15. 15Remove chicken from pan and rest to one side.
  16. 16Fry lemon slices in the pan.
  17. 17Fry lemon slices in the pan.
  18. 18Fry lemon slices in the pan.
  19. 19Deglaze pan with white wine.
  20. 20Deglaze pan with white wine.
  21. 21Deglaze pan with white wine.
  22. 22Add stock and lemon juice.
  23. 23Add stock and lemon juice.
  24. 24Add stock and lemon juice.
  25. 25Coat cubed butter in leftover flour.
  26. 26Coat cubed butter in leftover flour.
  27. 27Coat cubed butter in leftover flour.
  28. 28Whisk in the coated butter until you get a glossy sauce.
  29. 29Whisk in the coated butter until you get a glossy sauce.
  30. 30Whisk in the coated butter until you get a glossy sauce.
  31. 31Add fresh chives and seasoning.
  32. 32Add fresh chives and seasoning.
  33. 33Add fresh chives and seasoning.
  34. 34Add chicken alongside resting juices and lemon slices on top.
  35. 35Add chicken alongside resting juices and lemon slices on top.
  36. 36Add chicken alongside resting juices and lemon slices on top.
  37. 37Baste in the sauce to warm through then serve.
  38. 38Baste in the sauce to warm through then serve.
  39. 39Baste in the sauce to warm through then serve.

Ingredients

  • 2 x Chicken Breasts
  • 2 x Chicken Breasts
  • 2 x Chicken Breasts
  • 35 g Plain Flour
  • 35 g Plain Flour
  • 35 g 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 Parmesan
  • 20 g Parmesan
  • 20 g Parmesan
  • 1.5 tbsp Olive Oil
  • 1.5 tbsp Olive Oil
  • 1.5 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 tbsp Unsalted Butter
  • 1 tbsp Unsalted Butter
  • 1 large Lemon
  • 1 large Lemon
  • 1 large Lemon
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 60 ml Dry White Wine
  • 180 ml Chicken Stock
  • 180 ml Chicken Stock
  • 180 ml Chicken Stock
  • 4 tbsp Unsalted Butter
  • 4 tbsp Unsalted Butter
  • 4 tbsp Unsalted Butter
  • 2 tbsp Fresh Chives
  • 2 tbsp Fresh Chives
  • 2 tbsp Fresh Chives

Equipment

knifeplateforkpantongswhiskspoon

Tips

  • Prep the second half of the recipe while the chicken is frying to save time.