Home Dish Chicken Francaise, My Version

Chicken Francaise, My Version

Name: How to cook Chicken Francaise, My Version - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

fenway

Chicken Francaise, My Version

The basic Chicken Francaise is thin boneless chicken breasts sauteed with a lemon wine sauce, delicious, but I wanted a bit more flavor so heres my version with just a few additions and it was perfect!

Ingredient

Food ration :

6 servings

Cooking time :

40 mins

1 1/2 lb

boneless skinless chicken breasts pounded 1/4 inch thick

large eggs, beaten in a bowl with 3 tablespoons water, 2 tablespoons grated parmesan cheese, 1/4 teaspoon italian seasoning and 1/2 teaspoon pepper, combine well

1/2 cup

flour seasoned with 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes and 2 tablespoons parmesan cheese, and salt to taste

4 clove

minced garlic

green onions, thin sliced

1/2 cup

dry white wine

1 cup

chicken broth

1/4 cup

chopped parsley

1 1/2 tbsp

fresh lemon juice

1 tsp

hot sauce such as Franks brand

1/4 tsp

pepper and salt to taste

lemon, sliced for garnish

2 tbsp

olive oil, more if needed for cooking

2 tbsp

cold butter cut into cubes and tossed with the extra seasoned flour

Cooking instructions

* Step 1

In a large saute pan heat oil. Toss chicken with flour mixture, shaking off excess, dip in egg mixture let excess drip off, add to hot oil cook until golden about 2 minutes on each side. Don't crowd chicken, cook in batches removing as done to a plate.

* Step 2

Into same skillet add garlic and green onions, then add wine and deglaze pan and reduce until wine is almost gone. Add chicken broth, lemon juice, red hot, parsley and pepper and salt to taste. Bring sauce to a boil add flour dusted butter cubes and whisk until mixed in. Turn off heat and serve chicken with sauce on a platter garnished with lemon slices.

* Step 3

Good served with garlic bread and a green salad.

* Step 4

Note: I also topped this with roasted parmesan jalapenos. I tossed sliced fresh jalapenos with olive oil and parmesan cheese and roasted them on a foil lined pan until golden about 10 to 15 minutes at 425°F. This is optional!

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