Chicken Francese
Breaded chicken in a lemon wine butter sauce
Ingredients
- 1 lb Chicken Breasts
- 1 cup Flour
- 2 large Eggs
- 1 Whole Lemon
- 1 cup White Wine
- 1 cup Chicken Broth
- 2 Tbsp Olive oil
- 6 Tbsp Butter
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tbsp Parsley
- 1 Tbsp Basil
Instructions
- In bowl, break eggs and scramble. In separate bowl add flour.
- If breasts are thick (greater than 1/2 inch thick), slice in half so you are left with breasts under 1/2 inch thick. Separate breasts on flat surface and cover with plastic wrap. Hit chicken with large flat object, such as a large skillet, until thickness of each breast is approximately 1/4 inch. Alternatively you can purchase thin sliced breasts. This is essential to ensure uniform and sufficient cooking of chicken
- Add one piece of chicken to egg bowl and flip to ensure all of chicken is coated in egg. Remove from bowl and shake off excess. Repeat in flour plate.
- Heat a large pan over medium high heat. When hot, add oil and 2 Tbsp of butter. When oil and butter is hot (oil will appear shimmery instead of smooth and all butter will be melted) add chicken. Repeat previous step until skillet is full with chicken with some space between pieces, usually 2 – 3 pieces.
- When edges of chicken turn white, flip over and keep note of how long cooking took (should be approx. 5 minutes). Thicker pieces will take longer than thinner pieces.
- Cook for the same amount of time it took for the first side to cook, approx. 5 minutes. Remove chicken from skillet and place on plate. Repeat previous steps until all chicken has been cooked ensuring that enough oil and butter are added each time so that the skillet does not run dry.
- Add wine and chicken broth to pan. The pan should sizzle and pull some browned pieces of shrimp off of pan. Break off additional brown pieces using wooden spoon with stirring motion. Let reduce until half of liquid remains, approximately 5 minutes.
- Add in remaining spices and butter and reduce heat to low. Add chicken and cover. Cook for 2-3 minutes. Cut lemon and squeeze juices into pan. Serve chicken and pour liquid on top as sauce. This dish lends itself well as a sauce on long noodle pasta. Note, you may alternatively slice the lemons thinly and cook in sauce, but that may turn the dish bitter with rind.