Chicken Francese
Servings 4
Equipment
- Large skillet
- Wire Rack
Ingredients
- ½ cup flour
- ½ tsp garlic powder
- Sea salt and freshly cracked pepper, to taste
- 2 eggs, well-beaten
- 2 chicken breasts, boneless & skinless
- 3 tbsp olive oil, divided, more if needed
- 1 tbsp flour
- ¼ cup dry white wine
- 1-2 cloves of garlic, minced, to taste
- ½ cup chicken broth
- Juice from 1 large lemon
- 1½-2 tbsp butter, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- In a bowl, season the flour with garlic powder, some sea salt & freshly cracked pepper, to taste; mix until well combined.
- Whisk eggs until well combined in a separate bowl.
- Cut the bottom few inches from the chicken breast. Cut each remaining portion of the chicken breast in half lengthwise.
- Place plastic wrap over the chicken on the cutting board, and pound with a mallet until about ¼-½ inch thick.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Dip the chicken lightly in the seasoned flour, then dip into the whisked egg, and finally, dip back into the flour before placing in the hot oil in the skillet; repeat with the remaining chicken, cooking in batches if needed.
- Cook the chicken undisturbed until golden brown, about 4-5 minutes, then flip and continue to cook until golden brown and cooked through, about 3-4 minutes.
- Remove from the large skillet and place on a wire rack. Cover loosely with a foil tent.
- Add the remaining tablespoon of olive oil to the large skillet, then whisk in the flour until well combined. Cook while whisking for 1-2 minutes.
- Add the wine and minced garlic, then whisk until thickened, for about 1 minute.
- Slowly whisk in the chicken broth and lemon juice, and simmer for 2-3 minutes.
- Whisk in the butter, then taste and season with sea salt and freshly cracked pepper to taste. Add more lemon if needed.
- Place the chicken on a serving platter, then drizzle with sauce and sprinkle the top with fresh parsley.
- Serve immediately. Enjoy.