Classic Chicken Francese

Von Chef Billy Parisi · 35 Min.

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Zubereitung

1. Lightly pound each chicken breast half between plastic wrap or in a zip bag until slightly flattened and tender, then set aside.
2. Whisk ¾ cup flour with salt and pepper in a shallow dish. In another shallow dish, whisk the eggs with salt and pepper.
3. Heat the olive oil in a large frying pan or rondeau over medium heat. It is ready when a pinch of flour fries without burning.
4. Working in batches, dredge each chicken piece in the flour on both sides, shake off the excess, dip it in the egg on both sides, and let the excess drip off.
5. Fry the chicken 2½ to 3 minutes per side, until browned and just cooked through. Set the cooked pieces on a plate and repeat with the rest.
6. In the same pan over medium heat, cook the garlic and shallot in the oil for 1 to 2 minutes, until lightly browned.
7. Deglaze with the white wine and simmer until about ½ cup of liquid remains. Stir in the butter and ¼ cup flour until fully combined.
8. Pour in the chicken stock, lemon juice, salt and pepper and mix well. Raise the heat to medium-high and cook 4 to 5 minutes, or less, until the sauce thickens.
9. Return the chicken to the pan and cook 2 to 4 minutes to heat through, turning once to coat in the sauce. Garnish with lemon wheels and parsley.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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