Hello, my friends! This is my first video (as you can probably tell from the production quality) for my recipe for Chicken Francese. In the video, I’m making a single serving, but the recipe below will be for about 4 people. I made a couple of mistakes in the video (which I addressed), but what home cook doesn’t? I hope you enjoy!
Ingredients:
4 8-oz chicken breasts, butterflied and pounded to between 1/4″ and 1/2″ in thickness.
4 large eggs
1/2 cup flour
4 garlic cloves
6 teaspoons of fresh Italian parsley, minced
1 cup dry white wine
1 cup chicken stock
2 tablespoons of fresh lemon juice
2 teaspoons of lemon zest
6 tablespoons of cold butter, cut into cubes
Salt and pepper to taste
Instructions.
1. Season chicken with salt and pepper.
2. Season eggs and flour with salt and pepper. Whisk eggs with 4 teaspoons of the parsley.
3. Coat chicken with flour, then with egg wash.
4. Cook chicken in a large pan over medium heat with 3-4 tablespoons of extra virgin olive oil (depending on the size of your pan, you may need more to coat the bottom), for 4 minutes per side. Add garlic cloves to pan while cooking the second side of the chicken.
5. Remove chicken and garlic from pan.
6. Remove pan from heat. Add the wine and lemon juice. Over medium heat, reduce the wine by about 75% until it is at a syrup-like consistency.
7. Add the chicken stock and lemon zest. Reduce over medium high heat by 50%.
8. Reduce your heat to low. Add the chicken back into the pan with the sauce and add the remaining parsley and butter. Swirl the pan around until the butter is completely melted and emulcified into the sauce.
9. Enjoy!