Chicken Francaise recipe?

A decent and easy one?

Re: Chicken Francaise recipe?

I like mine - but I am not sure it's 'authentic'.

2 shallow bowls and a large fry pan/dutch oven/whatever:

The first has a flour mixture: Wondra (or sifted all purpose), salt, pepper and a little granulated garlic.

The second is 2 eggs beaten with a little milk and pepper.

Put enough oil in the bottom of the pan to coat it and prevent sticking but NOT to deep fry. Add 2 tablespoons of butter once the oil is hot and reduce to medium high to avoid burning the butter.

I cut my cutlets down so they are thinner. You can also buy already thin cut or pound them thin.

Dredge cutlets in the flour mix, then coat with egg and put them right into the hot pan.

Cook until they are JUST starting to turn golden and firm up and then flip them. Get the other side golden then take the cutlets out and let them rest on a wire rack or paper towels.

Put another tablespoon of butter in the pan. I take about a cup and a half to two cups of chicken stock and add it to the pan, crank up the heat and then start to sprinkle in the remaining flour from dredging the chicken. Turn to high and keep whisking. Add flour little by little until the sauce gets to the consistency you like. I like it to just coat the back of the spoon. My sister likes it thicker so she puts in more flour. Remember that it will get thicker in the next step so don't get too aggressive with the flour. Correct seasoning by using chicken base for salt and pepper.

Reduce the heat, put the cutlets back in and cover. Cook for another 3-5 minutes or until the cutlets are cooked completely through.

Turn the heat off. Put the cooked cutlets on your serving dish. Add the juice of half a lemon to your sauce and whisk until it's incorporated. Pour sauce over chicken and garnish with parsley. That's it!

ETA: Forgot the white wine (what a dupe! When I use wine I just replace half a cup of my stock with white wine. Domino's recipe looks MUCH simpler and I'm gonna have to try it!

Message edited 3/14/2010 1:38:56 PM.

Re: Chicken Francaise recipe?

Take thin chicken cutlets, dredge in seasoned flour (paprika, pepper, salt), dip in egg, then back in flour. Put in a pan with hot oil. Cook until lightly brown on both sides (wont take that long if they're thin and the oil is hot enough). Take chicken out and put in a paper towel lined covered dish. When all chicken is cooked drain some of the oil. Melt a stick of butter in pan. Add 1/2 cup white wine and 1/2 cup of fresh squeezed lemon juice. Add chicken back in the pan. Serve over rice.

Re: Chicken Francaise recipe?

Thank you, I added this to my notebook!

Re: Chicken Francaise recipe?

I like this recipe by Tyler Florence

Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.