Chicken Francese (Print Version)
# Ingredients:
01 -
2 large chicken breasts, skinless boneless (250-300g / 8-10oz each).
02 -
1/4 cup flour, plain / all-purpose.
03 -
1 tsp cooking salt / kosher salt.
04 -
1 tsp black pepper.
05 -
2 large eggs.
06 -
1 tbsp milk (any fat %).
07 -
3 tbsp extra virgin olive oil.
08 -
1 lemon, thinly sliced 0.3cm / 1/8″.
09 -
50g / 3 tbsp unsalted butter.
10 -
2 tbsp flour, plain / all-purpose.
11 -
2 cups chicken stock/broth, low sodium.
12 -
1/3 cup Chardonnay or other dry white wine.
13 -
1/2 tsp cooking salt / kosher salt (no pepper!).
14 -
1 tbsp finely chopped parsley, for garnish (optional).
# Instructions:
01 -
Cut each chicken breast in half horizontally to form 4 thin steaks in total.
02 -
Whisk eggs and milk in a small bowl and set aside.
03 -
On a plate, mix the flour, salt, and pepper. Coat the chicken in the flour, shaking off any excess, then set aside on a plate.
04 -
Heat the olive oil in a large nonstick pan over medium-high heat.
05 -
Dip the chicken in the egg mixture, allowing the excess to drip off, then place the chicken into the pan. Cook for 3 minutes until golden, flip, lower the heat to medium, and cook for an additional 4 minutes until the chicken is golden and the internal temperature reaches 68°C/155°F. Remove onto a plate.
06 -
Add the lemon slices to the pan. Cook for about a minute or until the lemons become soft and slightly browned, then turn and cook the other side for 30 seconds. Remove onto a plate.
07 -
Wipe the pan clean using paper towels.
08 -
For the white wine sauce, melt the butter in the pan over medium heat. Add flour and stir for 1 minute. Slowly pour in half the chicken stock while stirring. Once the flour is dissolved, add the remaining stock, followed by the wine and salt.
09 -
Turn the heat up slightly and simmer for 3 – 4 minutes until the sauce thickens to a syrupy consistency.
10 -
Return the chicken and lemon slices to the pan, spoon the sauce over the chicken, sprinkle with parsley, and serve immediately.
# Notes:
01 -
Ensure the chicken is thinly sliced to allow for even cooking and maximum flavor absorption.
02 -
Cooking the lemon slices enhances the flavor of the sauce with a slight caramelization.