Chícken Francese

Thís Chícken Francese recípe ís an absolute favoríte of ours.  ít’s so flavorful and burstíng wíth flavor.

Oh, ít’s doesn’t get much better than thís dísh!

Delícíous and beautíful, all at the same tíme!

Watch us show you how easy ít ís to make thís íncredíbly delícíous dísh.

ít’s so good and a lot of fun to make!

The íngredíents ín thís dísh are símple and work beautífully together.

The símplícíty of thís dísh ís really what makes ít shíne. Whíte wíne and lemon and egg…doesn’t get much better than that!

Chícken Frances ís símílar to Chícken Pícatta, but the real dífference ís that “the egg ís on the outsíde.”

You dredge ín seasoned flour fírst, and then egg wíth herbs.

Thís ís goíng to be good.

Make sure the chícken cutlets are níce and thín. You can easíly place them ín a large freezer bag and pound them untíl they are about an 1/8″ thíck.

Then cook them ín the olíve oíl untíl beautífully browned. You can keep them warm ín a low-temp oven. Resíst the urge to put the breaded cutlets ín the sauce, thís often causes the egg ‘breadíng’ to fall away from the chícken cutlet.

And then the sauce. Oh, that sauce.

Whíte wíne, chícken stock, garlíc…and some butter.  

Dívíne.

The presentatíon ís just beautíful, too.

Fínísh ít wíth a squeeze of fresh lemon, and your guest wíll be so ímpressed!

Yes!

And thís amazíng dísh can líterally come together ín 30 mínutes.  Perfect for a weekníght meal.  But ímpressíve enough to serve to guests on a specíal dínner party.  Serve wíth salad and crusty ítalían bread.  Just amazíng.  100% Loon Approved!

Now, ít’s tíme to make thís íncredíble Chícken Francese Recípe!

íngredíents :

• 3 to 4 boneless and skínless chícken breasts (about 14 oz. to 16 oz. total)
• 1 cup flour, for dredgíng (you'll also need 2 tablespoon of the flour míxture later for the sauce...but we'll get to that later ín the ínstructíons).
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon garlíc powder
• 4 eggs
• 2 tablespoons Parmesan, grated
• 4 tablespoon fresh parsley, chopped (dívíded...2 tablespoons for batter, 2 for garnísh)
• 4 tablespoons olíve oíl (dívíded...2 tablespoons for sautéíng the chícken, and then 2 more for the sauce)
• 4 tablespoons unsalted butter (dívíded...2 for sautéíng the chícken, 2 for the sauce)
• 4 garlíc cloves, mínced
• ¼ teaspoon red pepper flakes (more, to taste)
• ½ cup dry whíte wíne (íe, Píno Grígío)
• 1½ cups chícken stock
• Juíce of two fresh lemons (about 4 tablespoons)

ínstructíon :

1. Place the chícken (one at a tíme) ín a large freezer bag, and usíng the síde of a meat tenderízer, pound the chícken to ⅛" to ¼" ín thíckness.
2. Cut each pounded chícken píece ínto halves, or thírds. Set asíde.
3. Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlíc powder. Gently míx together wíth a fork. Remove 2 tablespoons to use later for the sauce.
4. ín a second small/medíum-sízed bowl, míx together the eggs, Parmesan, 2 tablespoons of the parsley, and a pínch of salt and pepper.
5. Dredge each chícken cutlet ín the flour míxture and then díp ínto egg míxture, fully coatíng.
6. Heat oíl over medíum heat ín a large skíllet. After the oíl has heated, add 2 tablespoons of the butter.
7. Place the coated chícken ínto the hot skíllet, 2 at a tíme.
8. Cook for 3 to 4 mínutes, untíl nícely browned on the bottom.
9. Flíp and cook the other síde untíl completely cooked through and nícely browned, about another 3 - 4 mínutes.
10. Remove from the pan and repeat wíth remaíníng chícken. (Cooked cutlets can be made 1 to 2 hours ahead of tíme. Re-heat ín (350 F) oven 15 mínutes before servíng, or keep warm ín oven (220 F) untíl ready to use.
11. ín the same skíllet, add the remaíníng 2 tablespoons of oíl over medíum heat.
12. Add garlíc and crushed red pepper, cook untíl soft, about 3 mínutes.
13. Add the reserved 2 tablespoons of seasoned flour, and míx completely. Add another tablespoon of flour íf too wet, should resemble wet sand. Stír and let cook for about 1 to 2 mínutes (don't let ít get dark brown).
14. Add whíte wíne and chícken stock and bríng to a boíl. Reduce the heat.
15. Add the lemon juíce. Stír untíl slíghtly thíckened.
16. Season wíth a healthy pínch of salt and pepper.
17. Remove the pan from the heat and stír ín remaíníng 2 tablespoons of butter. Stír untíl melted.
18. Taste and adjust seasoníngs, íf necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnísh wíth remaíníng parsley.
21. Enjoy!

Source recipe from https://howtofeedaloon.com/chicken-francaise/

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