Classic Chicken Francese Recipe
This Classic Chicken Francese Recipe is a fantastic choice. It features tender poultry cutlets and a very velouté inspired lemon butter sauce.
Ingredients
- 1 pound of boneless chicken breasts halved and pounded.
- 1/2 cup of all-purpose flour for the first coating.
- 3 large eggs beaten for the golden batter today.
- 1/2 cup of dry white wine like Pinot Grigio for the base.
- 1 cup of chicken stock for the savory liquid now.
- 1/4 cup of fresh lemon juice for the sharp zing.
- 4 tablespoons of unsalted butter cubed and cold.
- 2 tablespoons of olive oil for the frying pan.
- 1/4 cup of fresh flat-leaf parsley chopped fine.
- 1 lemon sliced into thin rounds for a garnish today.
- 1/2 teaspoon of kosher salt to season the meat well.
- 1/4 teaspoon of black pepper for a tiny kick.
Instructions
Pound the Fresh Chicken
- Place the chicken between plastic wrap and pound it until it is very thin. This ensures the meat cooks very fast today.
Season the Flour Mix
- In a shallow bowl, mix the flour with salt and pepper. Dredge every piece of chicken until it is very white and dry now.
Dip in the Egg Wash
- Place the floured chicken into the bowl of beaten eggs. Make sure the yellow liquid covers every inch of the meat today.
Fry Until Very Golden
- Heat the oil and one tablespoon of butter in your skillet. Cook the chicken for three minutes on every side until it is soft now.
Start the Wine Sauce
- Remove the chicken and pour the wine into the hot pan. Scrape the bottom to get all the savory brown bits today.
Add the Savory Stock
- Pour in the chicken stock and lemon juice. Bring the liquid to a boil and let it reduce by half so it gets very thick now.
Emulsify the Cold Butter
- Whisk in the remaining cold butter one cube at a time. This creates a very glossy and silky sauce in the pan today.
Garnish and Serve Hot
- Add the chicken back to the pan to coat it. Top with fresh parsley and lemon slices while the sauce is very bubbly now.
Notes
- Always pound the chicken to an even thickness for a much better cook.
- Use a dry wine for a much cleaner and less sweet sauce today.
- Make sure the oil is hot before adding the egg-dipped chicken now.
- Use cold butter at the end to make the sauce very thick and shiny.
- Add a splash of heavy cream if you love a much more rich flavor today.
- Use fresh parsley instead of dried for a much better herbal smell.
- Serve over angel hair pasta to soak up all the yellow lemon sauce.