Chicken Francese
- Brigid "Corny" Cornelius
- Apr 27, 2020
- 2 min read
Updated: May 7, 2020
Bright and fresh is how I would describe this dish. Perfect over pasta or rice, it's a great dish for kicking off Spring.
Ingredients
4 thin cut, skinless, boneless, chicken breasts
1 C All-purpose flour, for dredging (plus a little set to the side)
2 tsp salt (for dredge)
1 tsp white pepper (for dredge)
1 tsp black pepper (for dredge)
3 large eggs
3-4 TBSP water
1/4 C extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup white wine vinegar
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
flat-leaf parsley, chopped for garnish
Salt and pepper to taste
Put flour in a shallow platter and season salt, white pepper and black pepper; mix with a fork to distribute evenly. In a wide bowl, make an egg wash with beaten eggs and 3 tablespoons of water.
Heat the oil over medium-high heat in a large saute pan.
Dredge both sides of the chickens in the seasoned flour, and then dip them in the egg wash to coat. Let the excess drip off.
When the oil is hot, add the cutlets and fry for about 3 minutes on each side until golden, turning only once.
Remove the chicken and put into a large platter to keep warm.
Deglaze the pan with wine vinegar and cook down until almost completely gone, about 2 minutes. Add cut lemons and cook them until they become fragrant.
Add broth, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly.
Roll the butter in some flour that was set aside and add it to the pan, it will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan.
Simmer gently for 2 minutes to heat the chicken through.
Season with salt and pepper and garnish with chopped parsley before serving.
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