Chicken Francaise

barbara lentz

By
@blentz8

Moist and delicious with a tangy buttery sauce


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Serves:

4

Prep:

10 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

2
chicken breasts skin removed
1/2 c
flour
2 large
eggs
1/2 c
grated parmesan cheese
1/2 c
fresh parsley chopped
1 c
each white wine and chicken stock
3 clove
garlic minced
1 Tbsp
olive oil
4 Tbsp
butter
1/2
lemon juiced and zested
salt and pepper

Directions Step-By-Step

1
Butterfly the chicken breast ( hold a long knife along the thicker part of the breast and cut almost through and open like a book. Place some plastic wrap over top and pound to flatten to about 1/2 inch.
2
Place the eggs into a dish large enough to fit the chicken breast. Season the eggs with salt and pepper. Add the parsley and parmesan cheese. Mix well.
3
Place flour in another dish. Add the olive oil and half the butter to a large skillet. Coat the chicken in flour shaking off the excess. Dip in the egg wash Fry about 4 minutes each side depending on how thick.
4
Remove chicken to a plate. Add the wine to the pan. Let reduce to about half. Add the chicken stock, garlic and lemon juice. Add the remaining butter. Add the chicken back to pan and cook a couple of minutes.
5
Serve the chicken with the sauce over top.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French