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Chicken Francaise
An Italian Favorite in Youngstown...
Difficulty: Medium
Cuisine
American, French, Italian
Keyword
Chicken
Method
Stove Top
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Equipment
Large Skillet with Deep Sides
INGREDIENTS
1x
2x
3x
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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