Originating in NY from Italian American immigrants, Chicken Francese (Or Française) is one of my favorite classic Italian-American restaurant foods. This is a great weeknight meal, but feels like something you would eat at a restaurant.
INGREDIENTS
-Chicken breast
-Seasonings (s&p, garlic powder)
-flour
-egg
-butter
-olive oil
-2 lemons
-splash of chicken stock
-white wine (optional)
-parsley
DIRECTIONS
-Butterfly the chicken then pound it out and season with salt and pepper
-Add flour to a plate and mix with garlic power. Add eggs to a bowl and scramble.
-Dredge the chicken in the flour then the egg.
-Heat oil in a pan. When hot add chicken and cook in batches on both sides until done then remove
-Add a few slices of lemon to the pan after taking out the chicken and cook for a mintue on both sides until a little charred, then remove
-Add a knob of butter to the pan. When melted add a splash of wine (if you have it) and some chicken broth to deglaze the pan. Then sprinkle in some flour and whisk it to thicken the sauce. Squeeze half a lemon in it and some chooped parsley.
-Either add the chicken back to the pan to coat in the sauce, or if you have too much chicken to do that just drizzle the sauce over the top of it. Put the lemon slices on top of the chicken to garnish and enjoy!
chef grc 