Chicken Francaise Recipe
Egg battered, breast of chicken with white wine and lemon sauce
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Ingredients
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Chicken Preparation
Sauce Preparation
Method
Chicken Preparation
- 1
Prepare the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- 2
Season and Dredge
In a shallow dish, mix together the flour, salt, and black pepper. In another shallow bowl, beat the eggs. Dredge each chicken breast in the flour mixture, tapping off the excess, then dip into the beaten eggs, ensuring an even coating.
- 3
Cook the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts in batches, cooking for about 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and keep warm.
Sauce Preparation
- 4
Sauté Garlic
In the same skillet used for the chicken, add the remaining tablespoon of butter and the minced garlic. Sauté for about 30 seconds, or until fragrant.
- 5
Deglaze with Wine
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Allow the mixture to simmer for about 5 minutes, reducing slightly.
- 6
Finish the Sauce
Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with salt and pepper to taste. Allow the sauce to simmer for an additional 2 minutes.
- 7
Combine and Serve
Return the chicken to the skillet and spoon the sauce over it. Cook for an additional minute to heat through before serving immediately.
