Chicken Francese Recipe
A dish consisting of battered chicken that is fried and topped with a lemon sauce is known as chicken Francese. From its name, you may think that chicken Francese is an Italian dish or bought by Italian immigrants but it is thought that it is originated in New York City. Without further ado, here is the chicken Francese recipe.
- 2 chicken breasts
- 2 eggs
- Half cup of plain flour
- 1 handful fresh parsley
- 50g – 2oz Parmesan cheese
- 1 cup white wine
- 1 cup chicken stock
- 1 garlic clove
- 4 tablespoons olive oil
- 4 tablespoons butter
- Half lemon
- Salt and pepper
- Butterfly cut your skinless chicken breasts.
- In a large enough dish, crack the eggs and season it with salt and pepper. Beat it lightly.
- Chop the parsley but do not spend all of it, keep a few for garnish. Then, add half to egg wash.
- Grate all the Parmesan cheese and add to egg-wash also. Mix them well.
- Then, get your wine and chicken stock portions ready.
- In a plate, add the plain flour.
- Finely chop the garlic or place it in garlic press. Peel the garlic first.
- Add the olive oil and half of the butter to a frying pan.
- Coat the chicken breast in the flour and shake off any excess flour.
- After that, dip the chicken in the egg wash.
- Cook the chicken for 4 minutes each side and then transfer it to a hot plate and rest.
- In the same pan on full heat, add the white wine and the crushed garlic along with the squeeze of half a lemon. Add the chicken stock and remaining parsley. Last, add the remaining butter and reduce for 2 minutes on full heat.
- Return your chicken to the sauce and heat it again on medium heat.