1/2 Photos of Chicken Francaise
A lot of times, Chicken Francaise can be hard to pull off, and have it taste good. This recipe, adapted from the show Food 911 on the Food Network, is a great dish, and it's surprisingly healthy as it doesn't really use all that much oil.
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- 1Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
- 2Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
- 3Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
- 4Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
- 5Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
- 6Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
- 7Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
- 8Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
- 9Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
- 10Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
- 11Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
- 12Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
- 13Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
- 14Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.
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Nutritional Facts for Chicken Francaise
Serving Size: 1 (295 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 493.4
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 10.2 g
- Cholesterol 201.0 mg
- Sodium 366.2 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.4 g
- Sugars 0.9 g
- Protein 34.8 g