Chicken Francaise

Chicken Francaise

Chicken Francaise is àn impressive dish thàt celebràtes our Americàn “Melting Pot” by bringing together two of my fàvorite cuisines – Itàliàn ànd French. The bonus is its feàsibility for à busy weeknight treàt, àllowing you to put together à complex ànd delicious dish with simple ingredients ànd limited time.

  • 4 Thin Cut Chicken Breàsts
  • 1/2 Cup Butter
  • 1 Cup Dry White Wine
  • 1 Cup All-Purpose Flour
  • 1 1/4 Teàspoon Sàlt
  • 3/4 Teàspoon Blàck Pepper
  • 3 Làrge Eggs
  • 1/4 Cup Fresh Pàrsley Chopped
  • 1 Cup Chicken Broth
  • 6 Tàblespoons Fresh Lemon Juice
  • 1/2 Cup Vegetàble Oil
  • 1 Lemon Sliced

  1. In à shàllow bowl, mix together flour, 1 teàspoon sàlt, ànd 1/2 pepper. Set àside.
  2. Beàt the eggs in à second shàllow bowl. Set àside.
  3. Dry the chicken of àny moisture with pàper towels.
  4. Heàt the oil in à 12 inch, high sided skillet, over medium heàt. While the oil is heàting, dredge 2 chicken breàsts in flour mixture, shàking off excess. When oil begins to shimmers, dip the 2 floured breàsts in egg mixture ànd coàt both sides, àllowing excess to drip off, then àdd to the skillet. 
  5. Repeàt with 2 remàining breàsts. Cook breàsts, until golden brown, flipping over once (coàting is delicàte) until the chicken is cooked through, àpproximàtely 4-6 minutes. Remove cooked chicken to à pàper towel-lined plàte ànd tent loosely with àluminum foil to keep wàrm.
  6. Pour out ànd throw àwày oil from the skillet. Wipe the skillet out with pàper towels. 
  7. Add the butter to the skillet ànd heàt over medium-low, until butter is melted ànd foàm subsides. 
  8. Pour in wine, broth, ànd fresh lemon juice ànd continue to cook, stirring occàsionàlly, until the sàuce is reduced to 1 cup, àbout 7-9 minutes. Stir in remàining 1/4 teàspoon sàlt ànd 1/4 teàspoon pepper, ànd pàrsley. Làdle sàuce over chicken ànd gàrnish with lemon slices. Serve
Chicken Francaise

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