Chicken Francaise
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
All-Purpose Flour3 tsp
Salt1 tsp
Black Pepper3 large
Egg1 cup
Unsalted Butter1 cup
White Wine (dry)1
LemonDirections:
1
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick
2
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking
3
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl
4
Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess
5
Lightly beat eggs in another shallow bowl
6
When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total
7
Transfer to a plate lined with paper towels and keep warm, loosely covered with foil
8
Fry remaining chicken in same manner
9
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides
10
Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes
11
Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper
12
Spoon sauce over chicken and top with lemon slices
13
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick
14
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking
15
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl
16
Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess
17
Lightly beat eggs in another shallow bowl
18
When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total
19
Transfer to a plate lined with paper towels and keep warm, loosely covered with foil
20
Fry remaining chicken in same manner
21
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides
22
Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes
23
Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper
24
Spoon sauce over chicken and top with lemon slices