This rich and savory Chicken Francaise can be ready in under 30 minutes making it great for a weeknight meal!
- 2 chicken breasts
- 1/2 cup plain flour
- 2 eggs
- 1 handful of fresh parsley
- 2 ounces parmesan cheese
- 1 cup white wine
- 1 cup chicken stock
- 1 garlic cloves
- 4 tablespoon olive oil
- 4 tablespoon butter
- Half lemon
- Salt and pepper
Adapted from recipe30.com
Remove chicken skin, then butterfly the chicken breasts.
Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
Crack the eggs into a dish large enough to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
Chop the parsley (keep a few sprigs for garnish) and add half to egg wash. Grate all the Parmesan cheese and add to egg-wash, mix well.
Get your wine and chicken stock portions ready.
Add the plain flour to a plate.
Peel the garlic and place in garlic press (or chop finely).
Add olive oil and half the butter to a frying pan on moderate heat.
Coat the chicken in the flour, shake off any excess flour.
Dip the chicken in the egg wash, make sure it's totally covered and place in hot oil.
Cook for approximately 4 minutes each side (depending on thickness).
Flip over once brown and cook the other side.
Transfer chicken to a hot plate and let rest.
To the same frying pan on full heat, add the white wine, crushed garlic, lemon juice, chicken stock, chopped parsley, and butter. Reduce for two minutes on full heat.
Return the chicken to the sauce and continue heating chicken on medium heat.
Serve the chicken, and reduce the sauce until it looks a little thicker.