Chicken Française
- 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
- Mise en place ~ Gather ingredients
- Season the chicken with salt and pepper on both sides.
- Season the flour, egg wash.
- Roll the butter slices in the flour; set aside.
- Whisk the egg well with 2 tablespoons of water. It is an egg wash.
- Heat oil in the pan, over medium to medium-high heat.
- Dredge the chicken in the flour, then coat in the egg wash.
- Sauté to deep golden, 3-4 minutes on each side.
- Remove the browned chicken to a plate.
- Add minced shallots to the pan; sauté a minute.
- Add garlic, sauté for 30 seconds or until fragrant; do not burn.
- Deglaze pan with the vermouth, or white wine and lemon juice.
- Add in the chicken stock; bring to a bubble; reduce by half.
- Add in the seasoned, flour-coated butter; whisk in the pan to form a sauce.
- Turn off heat; add in chopped parsley.
- 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/
3.2.1310