Today's post is dedicated to Phil Rivelli, who has requested I make chicken francaise being that it is his favorite dish. In my opinion, this is a classic that needs no introduction, so I hope you enjoy my take on it. Get better soon, Phil!
Recipe yields 6-8 servings
12 chicken breast cutlets
2 large eggs
1/4 cup cold water
1 cup all-purpose flour
2 tbsp salt
4 tbsp unsalted butter
4 tbsp olive oil
3/4 cup fresh lemon juice
3/4 cup white wine
1 1/4 cup chicken stock
Lemon slices, for garnish
Parsley, for garnish
Place your flour in one medium bowl. In a separate bowl, whisk together your eggs and water to create an egg wash.
One piece at a time, season the chicken cutlets with salt and then dredge in the flour, being sure to cover all sides in flour. Once coated in flour, dip into the egg mixture. Repeat this process until all chicken is coated first with the flour and then with the egg wash. In a large pan, add butter and oil. (Note - you will likely not be able to fit all 12 pieces of chicken in your one pan, so split up your butter and oil accordingly.) Once butter is melted and hot, place chicken in the pan and cook 4-5 minutes per side.
Remove chicken from pan and place on a towel lined plate. Cover with foil to keep warm. Without cleaning the pan, add your chicken broth, lemon juice and white wine. Bring the sauce to a boil and cook for about 5 minutes. You want the sauce to reduce by about half and become a little thicker.
While the sauce was cooking, I prepared my lemon slices for garnish. I added the ends to the sauce to give it a stronger lemon flavor. This is completely optional, but I like a nice lemon flavor to mine and this trick got the job done.
Once sauce has reduced, lower heat to a simmer and add your cooked chicken back to the pan. All of the chicken will not fit at the same time, so fit as much as you can and allow to simmer for 4-5 minutes and then remove to a serving dish. Repeat with the remaining chicken until all pieces have had time to simmer in the sauce.
Remove chicken to a serving dish and pour sauce on top. Garnish with freshly chopped parsley and thinly sliced lemons. Serve with rice, pasta, veggies, etc. Enjoy!