Chicken Francaise Recipe

Ingredients

Ingredients:

• Chicken breasts
• 4 tbsp. olive oil
• 4 tbsp. butter
• Half lemon
• 50g – 2oz Parmesan cheese
• Half cup plain flour
• 2 eggs
• 1 handful of fresh parsley
• 1 cup white wine
• 1 cup chicken stock
• 1 garlic clove
• Salt and pepper

Steps to follow

1. Crack two eggs in a bowl. Add salt and pepper to taste.
2. Chop parsley finely and add two tbsp. into the egg bowl.
3. Grate Parmesan cheese into the same bowl. Mix everything with a fork.
4. Take the chicken breasts and butterfly cut them.
5. Place chicken between cling foil and flatten the thick parts with a hammer.
6. Heat a frying pan. Add 3-4 tbsp. of olive oil and heat it, then add a thick slice of butter.
7. Coat the chicken breast with flour and then the egg mixture.
8. Fry the breast in the heated pan, 4 minutes each side.
9. Set the chicken breast aside on a plate.
10. Add one cup of white wine to the same pan.
11. Add one cup of chicken stock, minced garlic, and half a lemon’s juice.
12. Heat until reduced. Add the remaining chopped parsley and a slice of butter, then place the chicken breast back in the pan to heat with the sauce.
13. Plate the chicken breast and pour the sauce over it with a spoon. Serve.

1. Crack two eggs in a bowl. Now add one salt and pepper to taste.

2. Chop parsley finely and add two tbsp. into the egg bowl.

3. Now grate Parmesan cheese in the same bowl. Mix everything with the help of a fork.

4. Take chicken breasts and butterfly cut them.

5. Take cling foil and place chicken in between and flatten thick parts with help of a hammer.

6. Take a frying pan and heat it. Now add 3-4 tbsp. of olive oil and heat it. Now add one thick slice of butter and heat it too.

7. Take chicken breast and coat it with flour and egg mixture.

8. Now fry the breast on the heated pan. Fry side for 4 minutes each.

9. Now set chicken breast aside on a plate.

10. Take one cup of white wine and add to the same pan.

11. Add one cup of chicken stock, minced garlic, and half lemon juice in it.

12. Heat it until it is reduced. Now add remaining chopped parsley and one slice of butter in it. Now place chicken breast in the pan again and heat it with sauce.

13. Take the serving plate and place chicken breast on it. Now pour the sauce with a spoon over chicken and ta-da! It’s ready to serve.

Izza Imran

Writer

Izza Imran develops and tests much of the recipe library on this site, from curries to slow-braised mains. She retests a dish until the measurements hold up in a normal home oven, then writes down the version that actually worked.

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