Chicken Francese

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Cut each chicken breast in half horizontally to make 4 thin steaks.
2. Whisk the eggs and milk in a small bowl and set aside.
3. Mix the flour, salt and pepper on a plate. Coat the chicken in the flour, shake off the excess and set aside.
4. Heat the oil in a large non-stick pan over medium-high heat.
5. Dip the chicken in the egg, let the excess drip off, then fry for 3 minutes until golden. Flip, lower the heat to medium and cook for 4 more minutes until golden and the chicken reaches 68°C/155°F inside. Move to a plate.
6. Fry the lemon slices in the same pan for about a minute until softened and browned, then turn and cook the other side for 30 seconds. Move to a plate.
7. Wipe the pan clean with paper towels.
8. On medium heat, melt the butter in the pan. Add 2 tablespoons of flour and stir for 1 minute. Slowly whisk in half the stock until the flour dissolves, then stir in the rest of the stock, the wine and the 1/2 teaspoon of salt.
9. Simmer the sauce for 3 to 4 minutes, turning the heat up slightly, until it becomes syrupy.
10. Return the chicken and lemon slices to the pan, spoon the sauce over everything, and sprinkle with parsley if using.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

EggLemonMilkChicken breast