Chicken Francese Recipe
Egg washed, shallots, lemon butter white wine sauce, Italian parsley, complemented with Parmigiano risotto
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Ingredients
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Chicken Francese Ingredients
Method
Cooking Directions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Dredge each breast in flour, shaking off the excess.
- 2
Make the Egg Wash
In a shallow bowl, beat the eggs with lemon juice until well combined.
- 3
Coat the Chicken
Dip each floured chicken breast into the egg wash, ensuring they are fully coated.
- 4
Cook the Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Cook the chicken breasts for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- 5
Make the Sauce
In the same skillet, add the chopped shallots and sauté until soft. Pour in the white wine and let it reduce by half. Stir in the remaining butter and chopped parsley.
- 6
Combine
Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional minute to heat through.
