Chicken Française (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce.Chicken Française is a popular recipe found in many restaurants in the United States
How to make chicken francaise?
Ingredients:
2 chicken breasts
2 eggs
Salt and pepper
1 handful of fresh parsley
50g – 2oz Parmesan cheese
1 cup white wine
Half cup plain flour
1 cup chicken broth
1 garlic clove
4 tbsp olive oil
4 tbsp butter
Half lemon
Step 1
Crack the eggs into a large dish and add salt and pepper, give them a light beat.
Step 2
Chop the parsley finely and add half to egg mixture.
Step 3
Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.
Step 4
Remove chicken skin if any, and then butterfly cut the breast.Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.
Step 5
Add the plain flour to a plate, spread it out
Step 6
To a frying pan on moderate heat, add the olive oil and half the butter.
Step 7
Coat the chicken in the flour, shake off any excess flour.
Step 8
Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
Step 9
Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a plate and rest
Step 10
To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken broth. Add the crushed garlic. Add the squeeze of half a lemon. And leave to reduce 2 minutes on high heat.
Step 11
Add the remainder of butter and parsley and mix until butter is melted on very low heat.
Step 12
Return the chicken to the sauce and continue heating chicken on low heat for 30 seconds.
Step 13
Serve the chicken on warm plates, garnished with parsley.
Enjoy!