Chicken Française
Author: 
 
Ingredients
  • 2 boneless, skinless chicken breast cutlets (6 ounces each), pounded thin
  • Salt and pepper
  • 1 cup flour for dredging
  • 1 minced shallot
  • 1 clove garlic – minced (I only used a half of the clove)
  • 3 tablespoons cold butter, cut into 3rds
  • 1 large egg plus 2 tablespoons water
  • 1 lemon, juice of ½ lemon and ½ sliced for garnish
  • 3 tablespoons olive oil
  • ½ cup vermouth or dry white wine
  • 1 cup chicken stock
  • Finely chopped flat leaf parsley, for garnish
Instructions
  1. Mise en place ~ Gather ingredients
  2. Season the chicken with salt and pepper on both sides.
  3. Season the flour, egg wash.
  4. Roll the butter slices in the flour; set aside.
  5. Whisk the egg well with 2 tablespoons of water. It is an egg wash.
  6. Heat oil in the pan, over medium to medium-high heat.
  7. Dredge the chicken in the flour, then coat in the egg wash.
  8. Sauté to deep golden, 3-4 minutes on each side.
  9. Remove the browned chicken to a plate.
  10. Add minced shallots to the pan; sauté a minute.
  11. Add garlic, sauté for 30 seconds or until fragrant; do not burn.
  12. Deglaze pan with the vermouth, or white wine and lemon juice.
  13. Add in the chicken stock; bring to a bubble; reduce by half.
  14. Add in the seasoned, flour-coated butter; whisk in the pan to form a sauce.
  15. Turn off heat; add in chopped parsley.
  16. Serve with the crusty bread or a side of pasta to absorb the sauce and sprinkle with parsley.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chicken-francaise/