Chicken Francese with Lemon (Print Version)
# Ingredients:
→ Chicken & coating
01 -
2 large skinless boneless chicken breasts (250-300g each)
02 -
1/4 cup plain/all-purpose flour
03 -
1 teaspoon cooking salt or kosher salt
04 -
1 teaspoon black pepper
05 -
2 large eggs
06 -
1 tablespoon milk (any fat percentage)
→ Cooking & sauce
07 -
3 tablespoons extra virgin olive oil
08 -
1 lemon, thinly sliced (0.3cm thick)
09 -
50g unsalted butter (3 tablespoons)
10 -
2 tablespoons plain/all-purpose flour
11 -
2 cups low-sodium chicken stock/broth
12 -
1/3 cup dry white wine (e.g., Chardonnay)
13 -
1/2 teaspoon cooking salt or kosher salt
14 -
1 tablespoon finely chopped parsley (optional, for garnish)
# Instructions:
01 -
Cut each chicken breast in half horizontally to form four thin steaks.
02 -
Whisk eggs and milk in a small bowl. Mix flour, salt, and pepper on a plate. Coat the chicken in the flour mixture, shaking off excess, and set aside.
03 -
Heat olive oil in a large nonstick pan over medium-high heat. Dip the chicken in the egg mixture, allow excess to drip, and add to the pan. Cook for 3 minutes until golden, flip, reduce heat to medium, and cook for 4 more minutes until golden and fully cooked. Remove to a plate.
04 -
Add lemon slices to the pan and cook for 1 minute until softened and browned, then flip and cook the other side for 30 seconds. Remove and set aside.
05 -
Wipe the pan clean with paper towels.
06 -
Melt butter in the pan over medium heat. Add flour and stir with a wooden spoon for 1 minute. Gradually stir in half the stock until the flour dissolves. Add the remaining stock, wine, and salt. Simmer for 3-4 minutes until the sauce thickens to a syrupy consistency.
07 -
Return the chicken and lemon slices to the pan. Spoon the sauce over the chicken. Garnish with parsley and serve immediately.