Chicken Francese Dish (Print Version)
# Ingredients:
→ Chicken & Bread Coating
01 -
2 big chicken breasts, no skin or bones (250-300g each)
02 -
1 teaspoon black pepper
03 -
1/4 cup plain flour
04 -
1 teaspoon regular salt or kosher salt
05 -
1 tablespoon any type of milk
06 -
2 large eggs
→ Cooking Needs & Topping
07 -
3 tablespoons olive oil, extra virgin
08 -
50g unsalted butter, about 3 tablespoons
09 -
2 cups chicken broth, low in salt
10 -
1 lemon, sliced thinly into 0.3cm rounds
11 -
2 tablespoons plain flour
12 -
1/2 teaspoon regular salt or kosher salt (no pepper)
13 -
1/3 cup dry white wine (like Chardonnay)
14 -
1 tablespoon parsley, chopped finely (optional for decorating)
# Instructions:
01 -
Slice each chicken breast horizontally in half to make 4 thin pieces in total.
02 -
Beat the eggs with milk in a small bowl until combined. Put it aside for now.
03 -
Combine the flour, salt, and pepper on a plate. Lightly dust the chicken slices in the mixture, shake off anything extra, and keep them on a new plate.
04 -
Warm up olive oil in a big nonstick skillet over medium-high heat. Dip the chicken pieces in the egg mix, let the extra drip off, and lay them in the pan. Cook 3 minutes on one side until golden. Flip, turn the heat to medium, and cook 4 minutes more. They should be golden and cooked through (aim for an inside temperature of 68°C/155°F). Move them to a plate.
05 -
Drop lemon slices into the same pan and let them cook for about 1 minute until soft and lightly browned. Flip and cook the other side for 30 seconds. Take them out and set aside.
06 -
Use a paper towel to clean the pan. Pop it back on medium heat and melt the butter. Blend in the flour and stir constantly for a minute. Slowly pour in half the chicken broth while stirring to make it smooth. Add the rest of the broth, wine, and salt, then stir well.
07 -
Bring the sauce to a simmer over medium-high heat. Let it bubble for about 3 to 4 minutes until it gets thick like syrup.
08 -
Place the chicken and lemon slices back in the pan with the sauce. Spoon sauce on top of the chicken and sprinkle with parsley if you want. Serve right away.
# Notes:
01 -
The white wine loses its alcohol when cooked, leaving just its flavor behind.
02 -
Make sure the chicken hits an inner temperature of 68°C/155°F before serving.
03 -
The sauce tastes lightly of lemon without being too strong.