Chicken Francaise Lemon Chicken In Wine Sauce Recipes

CHICKEN FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

CHICKEN FRANCAISE

Steps:

• First, lay each chicken breast flat on a cutting board, and using a knife, split it in half. Find the center of the breast on the side, poke the knife in half-way, and then hold your hand down while cutting through each breast to make two even pieces. It can also help to turn it on its side like a book, and cut it while it folds away. You will get 4 chicken cutlets from 2 whole breasts. Alternatively, buy chicken cutlets that are already thin. If you use chicken cutlets, you need 4 for this recipe.
• In a shallow dish, beat the egg. Separately, in another shallow dish, add the flour, garlic powder, salt and pepper.
• In a large skillet, melt the butter and olive oil. When the butter is sizzling and foaming, the pan is hot enough to add the chicken.
• Dip each chicken breast in the egg, followed by the flour mixture. Use your fingers to press on a thick flour coating that covers every inch of the chicken breast.
• Place the chicken cutlets in the pan, and do not move them while they sear on the first side. After 5 minutes, use tongs to peak and make sure the chicken is getting golden brown.
• Flip the chicken and cook for another 4 minutes on the second side.
• After 5 minutes, pour the chicken broth, lemon zest and lemon juice into the skillet. (Add the white wine, if using). The mixture will bubble and boil. Lower the heat so that the chicken finishes cooking in the lemon sauce, about 3-4 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F before serving.
• Serve two chicken cutlets over pasta (optional)

CHICKEN FRANCAISE (LEMON CHICKEN IN WINE SAUCE)

Steps:

• 1. Mix together the flour, salt, and pepper in a shallow dish; set aside. In another shallow dish, beat eggs and lemon juice together; set aside.
• 2. Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• 3. Heat butter in a large skillet.
• 4. While butter is heating, dredge chicken breasts in the flour mixture. Once the butter is melted, dip floured chicken breasts in the egg mixture, and sauté chicken breasts in the hot butter for three minutes. Reduce heat to medium, turn chicken over and add the shallots and garlic, and cook one more minute. Add wine and stir for about 2 minutes to deglaze the skillet. Season with salt and pepper if desired. Stir dijon mustard into the pan sauce and let sauce cook for two minutes to reduce slightly Add heavy cream to sauce and cook for another two minutes to thicken sauce slightly.
• 5. To Serve - Place chicken on individual plates or place all on a large platter. Spoon pan sauce over each chicken breast. Garnish each serving with a fresh lemon slice, and serve immediately.

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.