Chicken Francaise

Name: Chicken Francaise
Total time: 1800 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 Chicken breasts; 2 tablespoons plain flour; 1 egg; 2 tablespoons chopped fresh parsley; 25 grams Parmesan cheese; 1/4 cup white wine; 1/2 cup chicken stock; 1 teaspoon crushed garlic; 2 tablespoons olive oil; 50 grams butter; 2 tsp lemon juice; 1 teaspoon blackpaper powder; to taste Salt

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#nonindian
This chicken Francaise recipe is absolutely decadent and delicious.This dish has French and Italian origins,but it is most commonly seen in Italian eateries. Chicken Francaise is also known as "Francese"egg dipped chicken breast in tangy buttery sauce.The egg on the outside gives it a wonderful texture.And the sauce is divine.It's so flavourful and bursting with flavour.Perfect for a weeknight meal.Serve with some grilled vegetables and crusty Italian bread.

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

Saved

Ingredients

30 minutes

1 serving

1Chicken breasts
2 tablespoonsplain flour
1egg
2 tablespoonschopped fresh parsley
25 gramsParmesan cheese
1/4 cupwhite wine
1/2 cupchicken stock
1 teaspooncrushed garlic
2 tablespoonsolive oil
50 gramsbutter
2 tsplemon juice
1 teaspoonblackpaper powder
to tasteSalt

Saved

Steps

30 minutes

1

Crack the egg into a large enough dish to fit chicken breast.Season egg with salt and pepper powder, give it a light beat.
2

Chop the parsley finely and add half to egg mixture.
3

Grate all the Parmesan cheese finely and add to egg mixture, mix well.Set aside.
4

Remove chicken skin if any,then give the breast a butterfly cut. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end.Cut parallel to your cutting board,and open the breast like a book.
5

Place cling film on a board,add the breast straight open, sandwich it in cling film and flatten the thicker side using the flat side of a tong.
6

Get your chicken stock ready.
7

Add the plain flour to a plate and spread it out. Coat the chicken breast in the flour, shake off any excess flour.Keep it aside.
8

Place a frying pan on moderate heat, add the olive oil and half the butter.
9

Now dip the chicken breast in the egg wash,make sure it's totally covered.Place it in hot oil.
10

Cook chicken for approx 5 minutes each side.Flip over once brown and cook the other side.Transfer chicken to a plate and rest.
11

To the same frying pan on full heat, add white wine and the chicken stock and bring to a boil.Add crushed garlic and lemon juice.And leave to reduce 2 minutes on high heat.
12

Add the remaining half of chopped parsley.Add the remainder of butter and mix until butter is melted on very low heat.
13

Return the chicken to the sauce and continue heating chicken on low heat for 1 minute.
14

Place the chicken in a plate and pour sauce over the top.
15

Garnish it with some grilled vegetables and lemon wedges. Chicken francaise is ready to serve now.