Chicken Francaise
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
65
Sweetness
57
Sourness
44
mins
Prep time (avg)
6
Difficulty
Ingredients:
1
Salt1 tsp
Paprika (plus pinch)2 tbsps
Grated Parmesan1 cup
Olive Oil (divided)4 tbsps
Butter (cold, divided)2 tbsps
Garlic (chopped)1 cup
White Wine2 cups
Chicken StockDirections:
1
Place the chicken, in batches if necessary, in a large zipped bag (or between 2 sheets of plastic wrap)
2
With a meat mallet, pound the chicken to 1/2-inch thickness
3
Cut each breast into thirds
4
Put the flour in a shallow dish, adding a pinch of salt, pepper and 1 teaspoon paprika
5
Take a heaping tablespoon and set aside for later use
6
In a second shallow dish, add the eggs
7
Mix in the Parmesan, 2 tablespoons parsley and a pinch of salt, pepper and paprika
8
Dredge each chicken cutlet in the flour and then the egg mixture, making sure to get all sides
9
Place a large saute pan over high heat and add 2 tablespoons olive oil and 2 tablespoons butter
10
Place the breaded chicken into the hot pan, 2 pieces at a time
11
Cook for 3 minutes, undisturbed
12
Flip and cook until the chicken has cooked through, reaching a temperature of 160 degrees F, about 3 more minutes
13
Remove the chicken from the pan and repeat the process with the remaining pieces of chicken
14
In the same saute pan over medium heat, add the remaining 2 tablespoons olive oil, garlic, crushed red pepper and reserved seasoned flour
15
Cook until the garlic becomes aromatic, about 1 minute
16
Add the white wine and chicken stock and continue to cook for another minute
17
Add the bouillon powder, lemon zest and lemon juice and sprinkle with salt and pepper
18
Remove the pan from the heat and stir in the remaining 2 tablespoons butter to thicken the sauce
19
Taste for seasoning
20
Add the arugula to each dish or to 1 large platter
21
Place the chicken on top and drizzle with the sauce
22
Serve immediately