Chicken Francese

Ingredients:

1 lb – chicken breast (skinless-boneless)

½ cup – flour

2 oz – olive oil

2 – eggs

2 oz – parmesan

2 oz – white wine

1 oz – lemon juice

1 tbsp – shallots (finely diced)

2 tsp – garlic (finely diced)

2 oz – Veal glace

1 tsp – fresh Italian Parsley

2 tsp – fresh basil

4 oz – unsalted butter (ice cold)

Salt and pepper to taste

Directions:

  1. Mix the egg and the parmesan together.
  2. Pound & lightly flour chicken breasts, hake excess flour. Then dip into the egg and parmesan mix.
  3. Place into hot sauté pan with olive oil. Cook 2-3 minutes per side, remove from pan.
  4. Add shallots, garlic and sweat for 30 seconds.
  5. Add wine, lemon, veal glace and deglaze pan.
  6. Add parsley, basil, and unsalted butter, turn off the heat, when the butter is half melted.
  7. Season sauce with salt and pepper, add chicken breasts back to pan and plate.

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