Chicken Francaise

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0.01 LBS

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Product Description

Serving two to three--double the ingredients to serve more people.

2 chicken breasts thinly sliced, pounded and seasoned with salt and black pepper
2 Garlic cloves
2 oz. Butter
1/2 cup Dry white wine
2 cups Chicken stock
2 eggs, scrambled with salt and black pepper
1/2 Lemon, squeezed
1/4 cup all purpose flour
All purpose flour, seasoned with salt and black pepper for coating the chicken
Olive oil
Parsley chopped for topping--as much or little as you want.

Add about two ounces of olive oil into a deep frying pan. While the oil is warming up over a medium flame, begin coating the chicken in the seasoned flour.
Once all of the chicken is coated with flour on both sides, dip each chicken breast into the egg mix and then add into the frying pan.
Add one ounce of butter and fry over a medium/low flame for about three minutes on each side, until golden. Remove the garlic cloves before they burn, which it right about after adding the butter.
Remove the chicken from the frying pan and set aside while preparing the gravy. In the same frying pan over a medium flame, add the rest of the butter. Once melted, mix in the flour.
Pour in the wine and mix for about two minutes to allow for the alcohol to evaporate and to infuse the flavor of the wine into the gravy.
Pour in the chicken stock and lemon juice and mix together. Simmer for about two minutes and then add the chicken back into the pan. Continue to cook the chicken for 10 minutes over a low flame. After five minutes, flip the chicken to the other side to cook evenly.
Remove from the stove and serve with a sprinkle of freshly chopped parsley. Enjoy with a side of baked potatoes, asparagus, or pasta drizzled with the gravy.

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