All Kind Of Recipes

Chicken Francese

Chicken Francese


Ingredients:

  • 1-1.5 lbs of thin-sliced chicken breast (If you don’t have thin-sliced chicken breasts, feel free to use regular chicken breasts sliced in half or pound them until thin, a wine bottle works well lol)⁣
  • flour⁣
  • 3 eggs⁣
  • 2/3 cup dry white wine (I used Pinot Grigio)⁣
  • about 1 cup chicken stock (or bone broth for more flavor)⁣
  • juice of 1-2 lemons, depending on your preference ⁣
  • 3 tablespoons butter⁣
  • lots of fresh parsley⁣ and capers
  • olive oil⁣
Instructions:

  1. Beat the eggs with a splash of water. Add eggs to a wide bowl.⁣
  2. In another wide bowl, add flour and any seasoning you may like. I used lemon pepper and garlic powder.⁣
  3. Dredge each piece of chicken in the flour first, then the egg, letting the excess drip off.⁣
  4. Add oil to cover the bottom of a pan (it’s helpful to use one with sides to prevent splatter) and heat on medium/high heat.⁣
  5. Add chicken to the pan, and cook on each side for a few minutes until golden, then flip and cook again. I like to cook mine to about 160 as they will continue cooking once taken off. Then add to a large platter.⁣
  6. Roll the butter in flour. This will help thicken the sauce! ⁣
  7. In the same pan used to cook the chicken, add the butter (rolled in flour), lemon juice, white wine, and chicken stock and cook on medium/high heat until thickened and reduced. You can also add sliced lemons for more flavor to the sauce while it cooks.⁣
  8. Add capers and fresh parsley to the sauce then pour on the chicken.