Recipe of cooking Chicken francaise
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter, divided
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- Juice of 2 lemons
- Lemon slices for garnish
- Fresh parsley for garnish
Instructions:
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness, about 1/4 inch.
In a shallow dish, combine the flour with salt and pepper to taste. In another shallow dish, beat the eggs together with the grated Parmesan cheese and chopped parsley.
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Dredge each chicken breast in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, making sure it's coated evenly.
Place the coated chicken breast in the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through. You may need to cook them in batches depending on the size of your skillet. Once cooked, transfer the chicken breasts to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the chicken broth, white wine, and lemon juice. Stir well and let it simmer for a couple of minutes until the sauce slightly thickens.
Return the cooked chicken breasts to the skillet, turning them in the sauce to coat evenly. Cook for an additional minute or two to warm the chicken through.
Transfer the chicken to a serving platter. Pour the sauce over the chicken and garnish with lemon slices and fresh parsley.
Serve the Chicken Française hot with your choice of side dishes like rice, pasta, or vegetables.
Enjoy your homemade Chicken Française!
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