Chicken Francaise Recipe

Name: Chicken Francaise Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 10 oz chicken breast - boneless skinless (2 cutlets - 5-6 ounces each); ½ cup flour; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil (-for frying); 2 tbsp unsalted butter (-for frying); 2 large eggs; 3 tbsp water; 1 tbsp all-purpose flour; 1 tbsp Romano cheese (-grated); ½ tsp garlic powder; ½ tsp onion powder; 2 tsp fresh Italian parsley (-finely chopped); 2 cloves garlic (-finely minced); ¼ cup dry white wine; ¾ cup chicken broth; 2 tbsp lemon juice; 4 tbsp unsalted butter (-divided: 2 tbsp to saute the garlic and 2 tbsp to thicken the sauce.); 1 tbsp all-purpose flour (-to roll butter in to make beurre manie.); ½ tsp Italian parsley (-finely chopped)

2 servings

servings

15 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

10 oz chicken breast - boneless skinless (2 cutlets - 5-6 ounces each)

½ cup flour

½ tsp salt

¼ tsp black pepper

2 tbsp olive oil (-for frying)

2 tbsp unsalted butter (-for frying)

2 large eggs

3 tbsp water

1 tbsp all-purpose flour

1 tbsp Romano cheese (-grated)

½ tsp garlic powder

½ tsp onion powder

2 tsp fresh Italian parsley (-finely chopped)

2 cloves garlic (-finely minced)

¼ cup dry white wine

¾ cup chicken broth

2 tbsp lemon juice

4 tbsp unsalted butter (-divided: 2 tbsp to saute the garlic and 2 tbsp to thicken the sauce.)

1 tbsp all-purpose flour (-to roll butter in to make beurre manie.)

½ tsp Italian parsley (-finely chopped)

Directions

Chicken

Place the chicken cutlets between two sheets of plastic wrap and pound the chicken until the cutlets are about ¼ inch thick.If any of the chicken breasts are thicker than half an inch, use a sharp knife to split the chicken breast in half. Think of it as butterflying the breast. You're just going to cut all the way through to make two cutlets out of one large breast.

Batter and Cook

Add the flour, salt and black pepper to one bowl and mix well.

Add the lightly beaten eggs, water, Romano cheese, flour, garlic powder, onion powder, and chopped parsley to a bowl and mix all the ingredients together. This is the egg batter aka egg wash.

Add the butter and olive oil to a large frying pan on medium-high heat

Dredge the chicken breast in the seasoned flour, fully coating the breast.

Dip the floured chicken breast into the eggwash mixture and completely coat the cutlet.

When the pan is hot, add the battered chicken breasts to the hot pan. Cook for 2 -3 minutes per side until the cutlet is golden brown.

Place the prepared chicken breasts onto a baking sheet or casserole and place them on the middle rack of 350 degree preheated oven to finish cooking while you make the lemon butter sauce.*The sauce will only take 5 minutes to prepare, which is all the time the chicken needs to finish cooking.

Lemon Butter Sauce

Add two tablespoons of butter to a small saucepan over medium heat.

Add the garlic to the pan and cook for one minute.

Add the chicken broth, white wine, and lemon juice to the saucepot and bring to a light boil. Reduce the heat to medium-low.

Add the beurre manie (the butter pieces rolled in flour) to the pan and whisk it to thicken the lemon butter sauce.

Taste and reseason with salt and pepper if necessary and add the chopped Italian parsley to the sauce.

Remove the chicken Francaise from the oven and serve with the lemon butter sauce.

Nutrition

Serving Size

Calories

851 kcal

Total Fat

58 g

Saturated Fat

26 g

Unsaturated Fat

26 g

Trans Fat

1 g

Cholesterol

371 mg

Sodium

1184 mg

Total Carbohydrate

34 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

43 g