Chicken Francaise

Here’s another classic chicken dish that is often featured on menus. It’s similar to a chicken piccata, without the capers. The bright lemon sauce is delicious. I like the texture of the battered chicken in this dish, but you can also save a step and just sauté the chicken too. Serve this dish with rice to absorb some of the sauce.

Tips:

• Avoid flipping the chicken more than once to achieve a nice crust on the outside. The more you handle it the more batter will fall off.

• Thin out the chicken by slicing and pounding it to achieve even cooking throughout. Our YouTube video can show you how.

Chicken Francaise

Serves 6

PREP 20 minutes

COOK 20 minutes

INGREDIENTS

2 eggs, beaten

1 cup all-purpose flour

1 teaspoon garlic powder

Kosher salt and pepper

6 skinless, boneless, chicken breasts, flattened

2 tablespoons butter

2 tablespoons olive oil

1 (14.5 ounce) can chicken broth

1/2 cup white wine

1 lemon, zested and juiced

GARNISH

6 slices lemon

2 sprigs fresh parsley

INSTRUCTIONS

1. In one pie plate add the eggs. In another pie plate add the flour, garlic powder and a dash of salt and pepper.

2. In a large skillet, over high heat, add the butter and oil. Heat until the oil is simmering.

3. Meanwhile, dredge each piece of chicken in the flour, then dip it in the eggs.

4. Place the chicken breasts in the skillet, not crowding the pan, and cook about 4 minutes on each side, depending on thickness. You want the chicken to brown and cook through. Remove chicken to a platter to keep warm as you cook all of your chicken.

5. Add the lemon juice, zest, chicken stock and wine to the empty skillet. Bring to a boil, then simmer for a few minutes as the alcohol cooks off and the sauce thickens a bit. Place the chicken back into skillet and warm the chicken through and coat the chicken with the sauce.

6. Finish the dish with chopped parsley and a slice of lemon. Enjoy!