Chicken Francese

• portions: 4
• temps total: 5 minutes

Ingrédients

CHICKEN

• 2 chicken breasts (about 9 oz each, close to room temp)

• ¼ cup all-purpose flour (35 g)

• ¾ teaspoon salt

• ½ teaspoon each black pepper & garlic powder

• 2 eggs, beaten

• ¼ cup grated Parmesan (the fine, “dusty” kind works)

• 1 ½ tablespoons olive oil

• 1 tablespoon (about 1 Tbsp / 15 g) unsalted butter

SAUCE

• 1 large lemon (slice 4 thin rings from the middle, squeeze about 1 Tbsp juice from the ends)

• ¼ cup dry white wine (60 ml)

• ¾ cup chicken stock (180 ml)

• 4 Tbsp (½ stick / 60 g) unsalted butter, diced into small cubes (keep cold until ready)

• 2 Tbsp fresh chives, finely chopped

Instructions

1. Prep the coatings:

Take two large shallow dishes.

In the first: mix the flour, salt, black pepper, and garlic powder.

In the second: beat the eggs, then stir in the Parmesan.

2. Prep the chicken:

Slice each chicken breast horizontally to make 4 thinner cutlets total.

Dredge each cutlet lightly in the flour mixture, shaking off excess.

3. Cook the chicken:

Heat your stone pan on Level 7. Add 1 ½ Tbsp olive oil and 1 Tbsp butter. Let the butter foam but not burn.

Keep the egg-Parmesan bowl right next to the pan. One by one, dip the floured chicken into the egg (let excess drip off), then place straight into the hot pan.

Cook about 3 minutes per side, until golden and just cooked through.

Transfer to a plate.

4. Cook the lemon slices:

Add the lemon slices to the pan. Fry quickly, about 20 seconds per side, until lightly colored.

Remove and set aside (don’t put them on the chicken — they’ll make it soggy).

4. Deglaze & build the sauce:

Pour in the wine. Turn heat to Level 8 for a rapid simmer and let it reduce for about 2 minutes, scraping up any brown bits.

Add the chicken stock and 1 Tbsp lemon juice. Bring to a gentle simmer (Level 5–6).

5. Thicken the sauce:

Toss the cold butter cubes in the leftover seasoned flour to coat.

Whisk them into the simmering stock, one or two cubes at a time, until the sauce turns cloudy and thickens slightly.

Stir in the fresh chives. Taste, and add more lemon juice, salt, or pepper if needed.

6. Finish the dish:

Return the chicken and its resting juices to the pan. Place the lemon slices on top.

Spoon the sauce over the chicken for a minute or two, just until warmed through.

Serve right away, with plenty of sauce over the chicken.