Chicken Francese
This was another dish inspired by the need for speed! Working full time and having a family has made me more efficient in the ‘getting things done quickly’ department for sure! That doesn’t mean I’m going to let my healthy eating go by the “weigh”-side!!! This dish is fast, fast, fast and can be prepared based on a well-stocked pantry.
Serves 4-6
4 Boneless, skinless chicken breasts butterflied and then sliced in half lengthwise
1 tbsp butter divided
1 cup flour
4 eggs
1/2 Cup chicken stock
1/2 Cup white wine
The juice of one lemon
A handful fresh parsley
Salt
Pepper
– To butterfly the chicken breasts turn the breasts fillet side up. Using a very sharp knife, slice the thickest part of the breast starting at the middle, near the fillet and working towards the outside. Cut little slits across the breast so you don’t slice the meat off.
– Once the breast is butterflied, slice it in half lengthwise so that it looks like two thin chicken breasts.
– Optional; you can tenderize the breasts using a meat tenderizer but don’t use the spiked sides because that will tear the meat because poultry is more delicate. Also, use a piece of plastic wrap or parchment paper between the meat and the tenderizer.
– In a deep plate, pour the flour and season liberally with salt and pepper.
– Crack the eggs into a large bowl, season with salt and pepper.
– Dredge the chicken in the flour, shake off the excess; set aside.
– In a large nonstick, over medium-high heat, add a ½ tbsp of the butter to the pan.
– When the pan is hot and the butter is bubbling, add 4 pieces of the dredged chicken to the pan to the egg mixture and then transfer it to the hot pan (you’re going to pan fry the chicken in at least two batches).
– Fry the chicken until lightly browned on each side (about 2-3 minutes on the first side and 1-2 minutes on the second) the chicken isn’t going to be cooked through here but that it’s okay.
– Set the fried chicken aside.
– Turn the heat on the pan to high after all of the chicken has been browned.
– Add the white wine and let the alcohol cook out; boil for about a minute, scraping the bottom of the pan with a wooden spoon to release any of the flavours (deglazing).
– Add the stock and the lemon juice.
– Return the chicken to the pan and let it sit in the bubbling sauce for 3-5 minutes; until the chicken is cooked through.
– Place the chicken on the serving platter.
– When the sauce has thickened, taste the sauce and adjust seasoning.
– Pour the contents of the pan over the chicken.
– Top with the fresh parsley and serve immediately.
Notes:
- I wouldn’t use red wine in place of the white.
- You could get away with using 3 eggs here.
- If you don’t have any wine on hand then just use all stock; vegetable, chicken or even beef stock would work well here.