CHICKEN FRANCAISE RECIPE

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chicken francaise recipe

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Shirley Clark

thank you for sharing this amazing recipe God bless you

Jennifer Dalicandro

Made this last night...omg so good! The gravy is amazing!!

A park of this article taken from:

INGREDIENTS

4 Thin Cut Chicken Breasts

1/2 Cup Vegetable Oil

1 Cup All-Purpose Flour

1 1/4 Teaspoon Salt

3/4 Teaspoon Black Pepper

3 Large Eggs

1/2 Cup Butter

1 Cup Dry White Wine

1 Cup Chicken Broth

6 Tablespoons Fresh Lemon Juice

1/4 Cup Fresh Parsley Chopped

Garnish

1 Lemon Sliced

INSTRUCTIONS

STEP1

In a shallow bowl, mix together flour, 1 teaspoon salt, and 1/2 pepper. Set aside.

STEP2

Beat the eggs in a second shallow bowl. Set aside.

STEP3

Dry the chicken of any moisture with paper towels.

STEP4

Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet. 

STEP5

Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.

STEP6

Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels. 

STEP7

Add the butter to the skillet and heat over medium-low, until butter is melted and foam subsides. 

STEP8

Pour in wine, broth, and fresh lemon juice and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley. Ladle sauce over chicken and garnish with lemon slices. Serve

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CHICKEN FRANCAISE RECIPE