Chicken Francaise

  1. 1.tix alt and pepper with the flour to make a dredging mixture.
  2. 2.tound the chicken breasts flat so that they are about the size of your hand.
  3. 3.tredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off.
  4. 4.track the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
  5. 5.tun the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
  6. 6.teat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. Remove the chicken from the pan.
  7. 7.tut your lemon in half. make several paper thin slices of lemon. Save the other half.
  8. 8.ttove onhigh heat, and drop in lemon slices Wait for them to caramellize and take on a slightly gummy texture.
  9. 9.tour in the 1/2 cup of wine. Let the sauce reduce for 30 seconds to one minute.
  10. 10.tprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
  11. 11.tredge butter in flour, break it up, stir into sauce to thicken.
  12. 12.tdd chicken back in.
  13. 13.toat them thoroughly with the sauce, and let them cook for about another minute or two
  14. 14. Serve topped with lemon slices and parsley

dredging, flour, salt, ground black pepper, chicken francaise, chicken breasts, eggs, lemon, olive oil, butter, chicken broth, white wine, salt, ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-francaise-50059324 (may not work)

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