Chicken Francese
Nothing says summer like a light, citrus, chicken dish. The recipe comes from @dontgobaconmyheart_. My husband gave this recipe a 8.5/10. Prep time took about 10 minutes and cooking took about 25 minutes. I added more white wine and chicken stock to have more sauce. Inevitably there was a little mess because of the flour and egg stations…but that was my husband’s problem. We paired the chicken with broccoli and an everything sourdough loaf. Enjoy!
Ingredients
Chicken:
4 Chicken breasts, thinly sliced
1/4 cup of flour
1/2 teaspoon of black pepper, garlic powder, oregeno. and salt
3 eggs
1/4 cup parmesan
2 tablespoon olive oil
1 tablespoon unsalted butter
Sauce:
1 large lemon, slice 4 thin rings from the center then squeeze the juice from the ends
1/4 cup dry white wine
3/4 cup chicken stock
4 tablespoon unsalted butter, diced into small cubes, keep in the fridge until needed
2 tablespoons finely diced fresh chives
Instructions
Combine the flour and seasoning in a bowl. In a separate bowl, whisk the eggs and add the parmesan. Lay the chicken breasts on a chopping board and horizontally slice them right through the center to create even sized pieces. Individually coat them in the flour. Set aside.
Add the oil and butter to a large non-stick pan over medium high heat. Take the flour coated chicken, dip it into the egg mixture, and then cook each side of the chicken for about 3 minutes or until golden on the outside. Once fully cooked, remove the chicken from the pan and place on a plate to the side.
Add the lemon slices to the pan and fry for about 20 seconds on each side, just until they start to soften. Remove from the pan.
Pour the white wine and rapid simmer for about 2 minutes, or until it has mostly evaporated. Pour the chicken stock and lemon juice and bring to a simmer.
Add the cubed butter to the leftover flour then toss coat. Add the floured butter to the pan and swiftly whisk until it blends into the stock. Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture. Generously season to taste.
Add the chicken alongside any resting juices and place the lemons slices on top. Baste in the sauce to warm in back through. Serve and enjoy!
