Chicken Francese Recipe

Ingredients:

2 large Boneless skinless chicken breasts cut horizontally into two

½ tsp Kosher salt

½ tsp Black pepper powder

½ tsp Garlic powder

½ tsp Paprika or cayenne pepper

Coating:

1 cup (125 g) All-purpose flour

¼ cup (25 g) Parmesan cheese grated, optional

2 large Eggs beaten

½ tsp Salt

½ tsp Black pepper powder

Sauce

2 tbsp Olive oil

4 tbsp Unsalted butter

½ cup Onion finely chopped

1 large Garlic clove finely chopped

2 tbsp All-purpose flour

½ cup (120 ml) Dry white wine

½ cup (120 ml) Chicken broth

¼ cup (60 ml) Lemon juice fresh

2 tbsp Fresh parsley chopped for garnish

Instructions:

Prepare the chicken – Cut each chicken breast into two horizontally. Place all the pieces between two sheets of plastic wrap and gently pound them to an even thickness. Then, season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.

Pro tip – Do not use too much paprika, as we do not want to change the color of the sauce.
2 large Boneless skinless chicken breasts,½ tsp Kosher salt,½ tsp Black pepper powder,½ tsp Garlic powder,½ tsp Paprika

Coating – Whisk the flour with a pinch of salt and pepper in a shallow dish. In another shallow dish, beat the eggs and Parmesan cheese together.
1 cup All-purpose flour

Coat the chicken – Dip each chicken breast into the flour mixture, coating both sides and shaking off any excess. Then, dip the chicken into the egg mixture, allowing any excess to drip off.
¼ cup Parmesan cheese,2 large Eggs,½ tsp Salt,½ tsp Black pepper powder

Cook the chicken – Heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat in a large skillet. Once the butter has melted and the pan is hot, add the chicken breast pieces in a single layer and cook for about 3-4 minutes per side or until golden brown and cooked.

Remove the cooked chicken from the skillet and set aside on a plate.

Pro tip – Do not crowd the pan; do this in batches to ensure you have even browning.
2 tbsp Olive oil,4 tbsp Unsalted butter

Prepare the sauce – In the same skillet over medium heat, add the remaining butter and sauté the garlic and onions until the onions are translucent. Add the flour and cook for 2 minutes. Then, add the white wine and cook until thickened. Next, add the chicken broth and lemon juice. Simmer for 3 to 5 minutes making sure to scrape the pan to remove any brown bits and prevent sticking.

Pro tip – Don’t make haste let the flour cook through and simmer to wine to let the alcohol evaporate.

½ cup Onion,1 large Garlic clove,2 tbsp All-purpose flour,½ cup Dry white wine,½ cup Chicken broth,¼ cup Lemon juice

Finish the dish – Return the cooked chicken breasts to the skillet and coat them with the sauce. Cook for a minute or two to heat the chicken through and allow the flavors to meld.

Serve – Transfer the chicken francese to a serving platter, spoon some sauce, and garnish with chopped parsley. Serve with pasta, rice, or crusty bread. Enjoy!
2 tbsp Fresh parsley