Chicken Francaise

This dish was something I grew up eating at old Italian restaurants in Yonkers when we would go up there to see my grandparents. I have no clue why I waited so long to look up a recipe for it, as it is incredibly easy to make and not all that indulgent of a dish. I’m imagining just making the sauce to put over a simple grilled chicken sometime soon…

I also halved this recipe, as it was just for my sister and me, but I ended up making the second half of the sauce, which I find to be the best part. So if you do halve the chicken part, I recommend keeping the original amount of sauce.

adapted from Gourmet via Epicurious

  • 4 large skinless boneless chicken breast halves (2 pounds total)
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/2 stick (1/4 cup) unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  1. Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
  2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
  3. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess.
  4. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
  5. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes.
  6. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

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