Recipe: Chicken Francese

Chicken Francese

Fact: Will and I love Chicken Francese! Where do we usually get it from? Diners. That’s right, diners.

After falling in love with this lemony and buttery dish, we devoted ourselves into learning how to make this delightful dish. So here it goes – our first recipe on Ambitious Eats.

Ingredients

Ingredients:

• Grapeseed oil, 2 ounces
• Four 6-ounce chicken breast
• 4 large eggs, beaten
• 1/4 cup of all-purpose flour
• Salt and ground black pepper
• 1 cup of chicken stock
• 1 stick of butter
• 2 lemons, juiced
• 1 teaspoon of minced fresh parsley

1.  Run the chicken breast under cold running water and wipe them slightly dry with a paper towel. Beat the eggs and add a dash of salt and ground black pepper in the flour then dust each breast with the seasoned flour on both sides.

2.  Heat a large sauté pan over medium-high heat until warmed. Add the oil. Once the chicken breast is floured, add to the oiled pan and reduce the heat to medium and cook until light brown in color, 3-4 minutes. Flip and repeat cooking for a final 3-4 minutes. Once cooked, remove the breasts from pan.

Golden Deliciousness

3. Now it’s time to make the sauce.  Return the same pan to the heat and add the stock. Allow to simmer and reduce by three –quarters of volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Add the lemon juice and corn starch. I like to add a tiny bit of corn starch to thicken up the sauce a bit.

4.You can serve the sauce over the chicken breasts, but we like to mix the chicken in with the sauce so that every piece of chicken breast is smothered with the sauce.

5. Once the chicken breast is bathed with the sauce completely, remove from the stove. You can serve it over rice or pasta, but we like to serve it over rice and you can also add some vegetables on the side for extra color, texture, and for a side.

So that’s our recipe for our Chicken Francese. It’s not hard to make and it’s truly tasty and delicious. Try our recipe and let us know what you think of it.

Bon Appetit!