Chicken Francese Platter Recipe
Chicken breast fried in an egg with Lemon, butter and white wine sauce. Served with salad and garlic bread.
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Ingredients
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Chicken Preparation
Sauce Ingredients
Salad Ingredients
Garlic Bread Ingredients
Method
Chicken Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness to ensure they cook evenly.
- 2
Seasoning
Season the chicken breasts with salt and black pepper on both sides.
- 3
Dredging
Dredge each chicken breast in all-purpose flour, shaking off the excess.
- 4
Egg Coating
In a bowl, whisk the eggs, then dip the floured chicken breasts into the egg mixture, ensuring they are fully coated.
Cooking the Chicken
- 5
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat.
- 6
Fry the Chicken
Add the coated chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
Making the Sauce
- 7
- 8
Deglazing
Pour in the white wine and chicken broth, scraping up any browned bits from the skillet. Let it simmer for 3-4 minutes.
- 9
Final Touches
Stir in lemon juice, and season with salt and pepper to taste. Return the fried chicken to the skillet and coat with the sauce.
Salad Preparation
- 10
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber.
- 11
Dress the Salad
Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine.
Garlic Bread Preparation
- 12
Prepare the Garlic Butter
In a small bowl, mix softened butter, minced garlic, and chopped parsley.
- 13