Sauces and Gravies
Chicken Francaise
The other night while looking to make something different that we haven't put up on the blog yet, I found that I had a lot of lemons left from a night of Chicken Piccata. This works out well as Chicken Francaise is both new to the blog and used up a bunch of lemons!
Most of the recipes that I researched use a whole chicken breast. I found that to get them to cook fully took quite a long time. I prefer to butterfly the breasts and pound them thin before using, as this shortens the time necessary to cook
Directions
- In a shallow bowl combine the eggs,2 Tbs of water and juice of one lemon and whisk until fully combined.
- In a second shallow bowl place the flour, garlic salt and 2 tsp of pepper and stir until combined.
- Place the butter and oil in a large sauté pan and bring up to medium high heat.
- Dip the chicken breasts into the egg wash then completely cover with the seasoned flour and place into the sauté pan and cook until lightly browned .
- Once cooked place on a plate and cover with foil to keep warm.
- Into the sauté pan place the shallot and cook for a minute or two.
- Add the wine and bringing the heat up to high cook until the wine is almost completely evaporated.
- Now add the stock and the juice of the other lemon and deglaze the pan and then lower the heat to medium.
- Place the chicken back into the sauce and allow to simmer for about 8-10 minutes until the chicken is fully cooked.
- Plate the chicken and taking the pan off the heat add the cornstarch and stir to slightly thicken the sauce, taste, adjust seasoning if necessary, and spoon the sauce over the chicken.
- Place a few thin slices of lemon on top as garnish and serve.