The Coconuts Recipe Corner: The Best Chicken Francaise Recipe

 

The Best Chicken Francaise Recipe

Also known as "Chicken Francese" egg dipped chicken breast in tangy buttery sauce

By Joel Mielle, Recipe 30.com

https://recipe30.com/chicken-francaise.html/

When buying your chicken breasts, try and find a good medium size, you don’t want them too big.  Do try and buy the best ingredients you can afford.  With simple recipes, the secret is always in good quality ingredients.  Get a good Parmesan, the best is always the authentic Parmigiano-Reggiano.  Try and buy the flat leaf parsley, that has the better flavour.  Use a wine that you would enjoy to drink, not that grape juice concoction you find in a carboard box. Ideally you should make your own stock, it makes a big difference.  I usually buy a whole chicken, it saves me money, it’s healthier as I buy pasture organic chicken and I know where it comes from.  Plus you then have the bones and carcass to make a tasty chicken stock.  If unsure, see my stock and how to breakdown a chicken videos.

Ingredients

• • 2 Chicken breasts
  • Half cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g - 2oz Parmesan cheese
• 1 cup white wine (click for wine alternatives)
• 1 cup chicken stock
• 1 garlic clove
• 4 tbsp olive oil
• 4 tbsp butter
• Half lemon
• Salt and pepper

Steps

• Step 1

  Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

•  Step 2

  Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture.

• Step 3

  Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

•  Step 4

  Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

• 
  

• Step 5

  Get your wine and chicken stock portions ready.

•  Step 6

  Add the plain flour to a plate, spread it out flat by shaking plate.

•  Step 7

  Peel the garlic and place in garlic press (or chop finely).

•  Step 8

  To a frying pan on moderate heat, add the olive oil and half the butter.

•  Step 9

  Coat the chicken in the flour, shake off any excess flour.

•  Step 10

  Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

• Step 11

  Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

•  Step 12

  To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon.  And leave to reduce 2 minutes on high heat.

•  Step 13

  Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

•  Step 14

  Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

•  Step 15

  Serve the chicken on warm plates, garnished with parsley

For more Directions watch the video:

Enjoy !

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