Chicken Francese Recipe
Three egg battered chicken fillets with lemon, butter white wine sauce & garnished with roasted potato bites.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- 2
Prepare the Chicken
In a shallow dish, whisk together the eggs, salt, and pepper. In another shallow dish, place the flour. Dredge each chicken fillet in flour, shaking off excess, then dip in the egg mixture.
- 3
Cook the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chicken fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- 4
Make the Sauce
In the same skillet, add the white wine and lemon juice. Bring to a simmer and reduce for about 2-3 minutes. Add the remaining butter and whisk until melted and smooth.
- 5
Combine and Serve
Return the chicken to the skillet and coat with the sauce. Sprinkle with fresh parsley. Serve immediately alongside the roasted potato bites.
