I used to eat chicken francaise a lot. Every time my husband’s family and I went to one of their favorite restaurants for dinner I’d order it. That is, until I had chicken francaise at a friend’s Junior prom. It made me so sick and I haven’t had it since.
This week I decided that almost 9 years is long enough to be scared to eat something. So, I went to my old stand-by, Tyler Florence for a recipe. As usual, it did not disappoint. It was just as good as I remember, if not better.
It was so quick and easy – this will definitely be in the regular household dinner rotation from now on.
4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 Large eggs (I only had 2 in the fridge, but this was plenty)
1/4C. Extra-virgin olive oil (I halved this amount and it was just fine)
1/2 Lemon, with rind, cut in thin rounds
1/2C. Dry white wine, such as Pinot Grigio
1C. Chicken broth
1/2 Lemon, juiced
2T. Unsalted butter
1/4C. Chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Skip this step if you are using thin cut breasts, like I did.
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Garnish with chopped parsley before serving.
Husband Rating – 5 out of 5 – “Delicious, my wife is a genius!”