Want to learn a delicious chicken francaise recipe that you can make and serve to your friends at home? Don’t worry, you don’t have to be a gourmet chef to make chicken francaise at home. With a few basic ingredients and a these easy to follow instructions, you’ll be making chicken francaise like a professional in no time.
To make chicken francaise you’ll need the following ingredients and tools:
- 4 boneless skinless chicken breast halves
- 1/2 cup canola or olive oil
- 1 cup of white all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 large eggs
- 1/4 cup of unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3 tbsp of fresh lemon juice
- 1 whole lemon, thinly sliced for garnish
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 rolling pin or meat mallet
- plastic wrap
- small and medium sized mixing bowls
- 1 large fry pan
- 1 small sauce pan
- 1 large plate lined with paper towels
- Pound the chicken. One at a time, place each of the chicken breasts between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound each of the breasts flat. The chicken breasts should be approximately 1/4 of an inch thick.
- Heat your pan. In a large fry pan, heat your cooking oil over medium-high heat. Your oil should be hot, but not smoking. If you pan is too hot you will burn your chicken francaise, and if it’s too cold the chicken will soak up too much oil.
- Batter your chicken. While oil is heating in your fry pan, beat your eggs in the small mixing bowl and dip the chicken into the egg mixture. Next, mix your flour, salt, and pepper in the medium size mixing bowl. Dip each piece of chicken into the flour mixture and shake of any excess.
- Cook your francaise. When the oil in your fry pan is hot, cook each chicken piece for three to five minutes. Because the pieces are thin they will cook quicker than you’d expect. When the chicken pieces are cooked transfer them to a plate lined with paper towels. The paper towels will soak up extra grease.
- Make the francaise sauce. In your small saucepan, heat your butter over low heat. When the butter begins bubbling, add the wine, broth and lemon juice. Bring the francaise sauce to a boil and allow the sauce to thicken. Stir in the parsley and season with salt and pepper to taste.
- Serve. Serve chicken francaise hot with a generous portion of lemony sauce. Garnish each plate of chicken francaise with several slices of fresh lemon.
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