Chicken Francese

Submitted by Luby Luby Luby

"This is a Tyler Florence recipe that is a very simple and easy dish that makes people think you are a gourmet cook."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts (4)
• all-purpose flour, for dredging
• kosher salt
• fresh ground black pepper, to taste
• 4 large eggs
• 3 tablespoons water
• 1⁄4 cup extra virgin olive oil
• 1⁄2 lemon, with rind cut in thin rounds
• 1⁄2 cup dry white wine
• 1 cup chicken broth
• 1⁄2 lemon, juice of
• 2 tablespoons unsalted butter
• 1⁄4 cup chopped flat leaf parsley

directions

1. Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
2. Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
3. Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
4. Shake bag to mix flour and seasonings.
5. In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
6. Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
7. Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
8. Dredge chicken in egg wash.
9. Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
10. Remove chicken to a large platter and keep warm.
11. Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
12. Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
13. Roll the butter in some flour and add to the skillet- this will thicken the sauce.
14. Stir to mix well and dissolve the flour.
15. Reduce heat to medium-low and return the chicken to the pan.
16. Place the lemon slices on top of the chicken.
17. Simmer gently for 2 minutes to heat the chicken through.
18. Season with salt and apper and garnish with chopped parsley before serving.

Reviews

[Stu L.]

For a twist on the theme, use fresh grouper! I have made this several times, adapting the the recipe with thin sliced grouper instead of the chicken. It is fantastic! My friends and family love it, and I am impressed that it turns out so well. Treat the grouper the same as the chicken, although it is more delicate, this recipe lends itself well to the fish.

 

[charles t.]

This dish is awesome, I make this all of the time and I am always amazed at how wonderful it come out! I have modified it a bit - I generally take out the lemons after I put the chicken in...I find they get a bit too tart. I use salted butter and skip the salt and I add equal parts flour/water to the francese sauce to thicken it up. Try it, you will not be disappointed!

 

[mommyloves2cook]

Overall, a great dish - tasty, easy to make, and economical. I have to agree with the reviewer who found the sauce a little too lemony, though. Maybe we both had extra tart lemons, but I will plan to use only the lemon juice next time. This time, I used a bit more butter to bring down the tartness.

 

[Megsheeh19]

I made this for dinner last night - it turned out really well! I added some capers instead of parsley to garnish - it adds a nice bite. As a side, I made creamy Orzo and Spinach - it compliments the dish wonderfully. The only thing I would change is to add a tiny bit more flour to the sauce to thicken it up. I will definitely make this again!!

 

[rocknesssmonster]

I followed these directionsn except I added more lemon, and also cooked peas and small ring pasta for the sides. I mixed them all together on my plate--so good!!!