Chicken Francese with Lemon Sauce (Print Version)
# Ingredients:
→ Chicken & Coating
01 -
2 large chicken breasts, skinless and boneless (250-300g each)
02 -
1/4 cup all-purpose flour
03 -
1 teaspoon cooking salt or kosher salt
04 -
1 teaspoon black pepper
05 -
2 large eggs
06 -
1 tablespoon milk (any fat percentage)
→ Cooking & Sauce
07 -
3 tablespoons extra virgin olive oil
08 -
1 lemon, thinly sliced to 0.3cm thickness
09 -
50g unsalted butter (equivalent to 3 tablespoons)
10 -
2 tablespoons all-purpose flour
11 -
2 cups low-sodium chicken stock
12 -
1/3 cup Chardonnay or another dry white wine
13 -
1/2 teaspoon cooking salt or kosher salt (no pepper)
14 -
1 tablespoon finely chopped parsley (optional for garnish)
# Instructions:
01 -
Cut each chicken breast in half horizontally to form 4 thin steaks in total.
02 -
Whisk the eggs and milk together in a small bowl. Set aside.
03 -
Mix flour, salt, and pepper on a plate. Coat the chicken steaks in the flour mixture, shaking off excess, and set aside on another plate.
04 -
Heat the olive oil in a large nonstick pan over medium-high heat. Dip each chicken steak in the egg mixture, let the excess drip off, then place in the pan. Cook for 3 minutes on one side until golden. Flip, lower the heat to medium, and cook for another 4 minutes until golden and fully cooked (internal temperature at 68°C/155°F). Transfer to a plate.
05 -
Add lemon slices to the pan and cook for 1 minute until soft and slightly browned. Flip and cook the other side for 30 seconds. Remove from the pan and set aside.
06 -
Wipe the pan clean with a paper towel. Return to medium heat and melt the butter in the pan. Stir in the flour and cook for 1 minute while stirring. Gradually stir in half the chicken stock until smooth. Add the remaining stock, wine, and salt, then stir to incorporate.
07 -
Simmer the sauce for 3-4 minutes over medium-high heat until it thickens to a syrupy consistency.
08 -
Return the cooked chicken and lemon slices to the pan. Spoon the sauce over the chicken and garnish with parsley, if desired. Serve immediately.
# Notes:
01 -
Alcohol in the white wine will evaporate during the cooking process, leaving only its flavors.
02 -
Ensure the chicken reaches a safe internal temperature of 68°C/155°F before serving.
03 -
The sauce is designed to have a subtle lemon flavor without overpowering the dish.