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Friday, January 18, 2013

Friday Food Feature ~


Chicken Francaise



4 boneless, skinless chicken breast halves, pounded thin
1c all-purpose flour
1 tsp salt
1/2 tsp black pepper
3 large eggs, beaten
1/4c olive oil
1/2c dry white wine
1/2c chicken stock
3 T fresh lemon juice
1/4c butter

Salt and pepper, to taste
1/4c chopped, fresh parsley
1 whole lemon, thin sliced

Heat the olive oil in a large skillet set over medium high heat.

Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat chicken. Shake off any excess flour. Quickly dip the chicken in the eggs and allow any excess egg to run off.

Place the prepared chicken in the hot oil and sauté the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown. Remove the chicken pieces and place them on a paper towels to drain. Loosely cover with foil to keep warm.

Pour off and discard the left over oil in the pan. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken. Place the butter, parsley, and salt and pepper to taste, and reduce the heat to medium. Allow the sauce to simmer and thicken.

Place the chicken into the lemon sauce and allow it to warm through for a minute, turning once. Transfer the chicken to a serving plate and layer with the thin lemon slices as a garnish. Drizzle any remaining sauce over the chicken breasts and serve immediately.

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