Recipe RECIPE - Chicken Francese

[The Helper]

Chicken Francese

This Chicken Francese recipe creates a lightly battered pan-fried chicken breast with an elegant white wine lemon sauce.

Ingredients:

• 2 chicken breasts
• 1/2 cup plain flour
• 2 eggs
• 1 handful of fresh parsley
• 50g (2oz) Parmesan cheese
• 1 cup white wine
• 1 cup chicken stock
• 1 garlic clove
• 4 Tbsp olive oil
• 4 Tbsp butter
• 1/2 lemon
• Salt and pepper

Instructions:

• Crack the eggs into a large dish, then season with salt and pepper and lightly beat
• Finely chop the parsley, keeping some for garnish and add half to the egg mixture
• Grate the Parmesan cheese finely, add to the egg mixture then mix well and set aside
• Remove chicken skin (if any) and butterfly cut the breasts
• Flatten the thicker side using cling film and a meat mallet
• Prepare white wine and chicken stock
• Spread the plain flour on a plate
• Peel and press garlic or chop finely
• In a frying pan over moderate heat, add olive oil and half of the butter
• Coat chicken in flour and shake off excess
• Dip chicken in egg wash, ensuring full coverage and place in hot oil
• Cook chicken for approximately 4 minutes on each side, until browned
• Transfer to a plate and rest
• In the sake pan over high heat, add white wine, chicken stock, crushed garlic, and lemon juice
• Reduce for 2 minutes
• Add remaining parsley and butter and mix until butter is melted over low heat
• Return chicken to the sauce, heating for no more than 30 seconds
• Serve chicken on warm plates, garnished with parsley sprigs

Enjoy!

Source:

Recipestep

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