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Chicken francese
Chapter VII ·
Poultry · Nº 200
Chicken francese
13 ingredients
17 steps
Ingredients
Method
Ingredients
For
2
chicken breasts
½ cup
all-purpose flour
2
eggs
1
parsley
, fresh, 1 handful
50 g
parmesan
1 cup
white wine
, click for wine alternatives
1 cup
chicken broth
1 clove
garlic
4 tablespoons
olive oil
4 tablespoons
butter
½
lime
salt
chili pepper
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Method
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1
Crack the eggs into a dish large enough to fit the chicken breast. Season the eggs with salt and pepper, and give them a light beating.
2
Finely chop the parsley (save a few sprigs for garnish) and add half to the egg mixture.
3
Finely grate all the Parmesan and add it to the egg mixture, mixing well. Set aside.
4
Remove the skin from the chicken, if there is any, then cut the breast. Hold a long, sharp knife along the thickest part of the breast, place your hand on top, and cut the breast almost all the way through. Cut parallel to your cutting board and open the breast like a book.
5
Place plastic wrap on a board, open the breast, spread it out in the plastic wrap and flatten the thickest side using the flat side of a meat mallet or the bottom of a pot.
6
Measure out the wine and chicken broth.
7
Add the all-purpose flour to a plate and spread it flat by shaking the plate.
8
Peel the garlic and put it through a garlic press (or finely chop it).
9
For a skillet over medium heat, add the olive oil and half of the butter.
10
Dredge the chicken in the flour and shake off the excess flour.
11
Dip the chicken in the egg wash, making sure it is completely coated, and place it in hot oil.
12
Cook the chicken for about 4 minutes on each side (depending on thickness). Flip once it browns and cook the other side. Transfer the chicken to a hot plate and let it rest.
13
In the same skillet over high heat, add the white wine (the alcohol may catch fire, so be careful, turn off the heat first if you are not sure). Add the chicken broth.
14
Add the crushed garlic. Add the squeeze of half a lime. Let it reduce for 2 minutes over high heat.
15
Add the remaining half of the chopped parsley. Add the rest of the butter and stir until melted over very low heat.
16
Return the chicken to the sauce and keep warming it over low heat for no more than 30 seconds.
17
Serve the chicken on hot plates, garnished with parsley.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 201
Cordon bleu
Poultry · Nº 202
Chicken thighs in orange and basil sauce
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