Today’s Tasty Tuesday is for Chicken Francaise. I can’t wait to try making this for the family. It sounds amazing!
- 2 Chicken Breasts
- Half Cup Plain Flour
- 2 Eggs
- 1 Handful of Fresh Parsley
- 50 g – 2 Oz Parmesan Cheese
- 1 Cup White Wine
- 1 Cup Chicken Stock
- 1 Garlic Clove, Crushed
- 4 Tbsp Olive Oil
- 4 Tbsp Butter
- Half Lemon
- Salt & Pepper
Remove Chicken Skin, Then Butterfly Cut the Breasts. Place Cling Film on a Cutting Board. Add Your Breast Spread Open, and Cover with the Cling Film. Flatten the Breasts using a Mallet or the Bottom of a Pan.
Crack the Eggs into a Bowl. Season with Salt & Pepper & Mix.
Chop the Parsley & Add Half to the Eggs. Grate the Parmesan Cheese & Add to the Eggs. Mix Well.
Place the Flour to a Plate.
Add Olive Oil & Half the Butter to a Pan, and Turn on Medium Heat.
Coat the Chicken with the Flour, then Dip into the Egg Wash. Place in the Hot Pan, and Cook for Approximately 4 Minutes on Each Size.
Move the Chicken to a Plate.
Add the Wine, Crushed Garlic, the Lemon Juice from the Half Lemon, Chicken Stock, Remainder of the Chopped Parsley and Remainder of the Butter to the Pan. Let Reduce for 2 Minutes on High Heat.
Place the Chicken in the Pan, and Cook on Medium Heat.
Serve when the Sauce is a Little Thicker.
Click the link below for a How-to Video to make this yummy recipe!