Chicken Francese

Chicken Francese -

2 chicken breasts (about 1 lb.)
1/2 Cup Flour, divided 1/4 cup for coating the chicken, 1/4 cup for the sauce
2 eggs, scrambled with salt and black pepper
Extra virgin olive oil
2 Garlic cloves, cut in half
4 Tbsp Butter, divided
1/2 cup Dry white wine
2 cups Chicken broth/stock/bouillon
1 Lemon, 1/2 squeezed, 1/2 sliced for garnish
1/4 cup all purpose flour
1/4 cup parsley, chopped, for topping

1. Slice the chicken breasts horizontally to make 1/4" thick filets and season with salt and pepper.
2. Spread 1/4 Cup flour on a plate. Season with a couple shakes of salt and pepper.
3. Crack the 2 eggs into a bowl, along with a couple shakes of salt and pepper, and beat well.
4. Add about two ounces of olive oil into a deep frying pan on medium heat.
5. While the oil is warming up, begin coating the chicken in the seasoned flour.
6. Once all of the chicken is coated with flour on both sides, add the garlic into the frying pan.
7. Dip each chicken breast into the egg mix and then add into the frying pan.
8. Add 2 Tbsp butter and fry over a medium/low flame for about three minutes on each side, until golden.
9. Remove the garlic cloves before they burn, which it right about after adding the butter.
10. Remove the chicken from the frying pan and set aside while preparing the sauce.
11. In the same frying pan over a medium flame, add the rest of the butter.
12. Once melted, mix in the flour.
13. Pour in the wine and mix for about two minutes to allow for the alcohol to evaporate and to infuse the flavor of the wine into the sauce.
14. Pour in the chicken stock and lemon juice and mix together. Simmer for about two minutes.
15. After 2 minutes, add the chicken back into the pan. Continue to cook the chicken for 10 minutes over a low flame, flipping the chicken after five minutes.
16. Salt and pepper to taste.

Serve with a spoonful of sauce on top and a sprinkle of freshly chopped parsley. Enjoy with a side of baked potatoes, asparagus, or pasta drizzled with the sauce.

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