Michael Symon's Chicken Francaise

By CherineG

Ingredients

• 1/4 cup Extra Virgin Olive Oil
• Flour for dredging
• Salt and Pepper to taste
• 3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
• 2 Eggs plus 2 tablespoons Water (whisked)
• 2 Garlic cloves (sliced)
• 1/2 cup White Wine
• 1/2 cup Chicken Stock
• 1 Lemon (zest and juice)
• 1/3 cup Capers
• 6 tablespoons Parsley (roughly chopped)
• 3 tablespoons Butter

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

1/4 cup Extra Virgin Olive Oil

Heat oil in a large sauté pan over medium-high heat.

2

Flour for dredging
Salt and Pepper to taste
3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
2 Eggs plus 2 tablespoons Water (whisked)

Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden.

3

2 Garlic cloves (sliced)
1/2 cup White Wine
1/2 cup Chicken Stock
1 Lemon (zest and juice)
1/3 cup Capers

Add the sliced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 1 to 2 minutes.

4

6 tablespoons Parsley (roughly chopped)
3 tablespoons Butter

Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.