11 October, 2021
Chicken Francaise
Posted in : Chicken on by : MikeZ
Chicken Francaise
An Italian Favorite in Youngstown…Difficulty: Medium
Servings 6
Equipment
- Large Skillet with Deep Sides
INGREDIENTS
- 2 Chicken Breasts - about 1 lb. thinly sliced, pounded, and seasoned with salt and pepper
- 2 cups Chicken Stock
- ½ cup Dry White Wine
- 2 oz. Butter - separated
- 1 Whole Egg - whipped
- ½ Lemon - squeezed for juice
- ½ Lemon - sliced for garnish
- ¼ cup AP Flour - for dredging
- ¼ cup AP Flour - for roux
- ¼ tsp. Salt and Pepper - for dredging
- 2 Garlic cloves
- 2 Tbsp. EVOO
- Fresh Parsley - for garnish
INSTRUCTIONS
- Thinly slice skinless Chicken Breasts and pound flat into cutlets.
- Mix together Flour, Salt, and Pepper for dredging.
- In a medium bowl, whip eggs.
- Heat EVOO in a large skillet and add Garlic. Simmer until cloves become fragrant.
- Dredge Chicken in flour and then eggs. Place in hot oil in a single layer.
- Add half of the Butter. Let it melt and flow around the Skillet.
- Fry on Medium-High heat for about 1 minute per side until golden brown.
- Remove Chicken to a plate and cover with foil to keep warm.
- Remove Garlic Cloves from Skillet and discard.
- Add 1/4 cup Flour and remaining Butter. Stir to make a roux.
- Add Wine, Lemon Juice, and Chicken Stock, stirring constantly until mixture is well blended, smooth, and comes to a gentle boil.
- Place Chicken back in skillet and reduce heat to a gentle simmer.
- Sauté for 5 minutes on each side.
- Transfer Chicken to a plate and garnish with Lemon Slices and Roux from the skillet.
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