Chicken Francaise in 5 minutes
Family Tested & Approved
boneless chicken breasts, filleted or pounded thin
white wine (i like pinot grigio)
Fillet chicken, pat dry then seaon with salt and pepper and set aside
Prepare your work station. One bowl with flour and one with eggs (beaten) and fry pan with butter and oil. Heat pan to medium.
Dredge chicken in flour first, then dip in egg and place in hot fry pan, repeat until pan is full
Fry for about 2 minutes, until browned, then flip each piece
Add garlic and mushroom to pan and fry for an additional 5 minutes or until brown.
Squeeze or pour lemon juice directly on to chicken breasts, then deglaze pan with white wine.
Add chicken stock and parsley and cook to reduce broth to a smooth gravy.
Serve over rice
Original recipe calls for capers instead of mushrooms.