Description

Golden pan fried chicken in a smooth and silky butter lemon sauce.

Ingredients

4 (6 ounce) boneless, skinless chicken breasts 1 Lemon, cut ½ lemon into slices, reserve remaining ½ for juice 3 extra large Eggs 2 tablespoon fresh Parsley, chopped 1 cup All Purpose Flour Olive Oil to fry the chicken breasts (¼-⅓ cup) 1 tablespoon granulated garlic 1 teaspoon Italian Seasoning ½ cup dry white wine (If you don't want to use wine increase total chicken broth to 1½ cups) 1 cup Chicken Broth 3 tablespoons Butter 1 tablespoon all purpose Salt & Pepper to (I use 1 teaspoon Kosher salt and ½ teaspoon fresh ground pepper, in addition to the S&P used to season the chicken breasts).

Instructions

Place a chicken breast between 2 pieces of plastic wrap, using a meat mallet or rolling pin, pound till the breast is an even ½ inch in thickness. When all the breasts have been prepared, set aside. Place the flour in a shallow dish and mix in the granulated garlic and dry seasoning. In a separate shallow bowl add the eggs and mix well. Preheat a large non-stick frying pan over medium high heat. Dredge a piece of chicken in the flour making sure to coat well, then dredge in egg wash, then add to the pan and repeat the same with another piece of chicken (Depending on the size of your pan). Cook until golden brown for about 4-5 minutes, then flip and cook the other side till golden brown. To ensure the chicken is cooked the internal temp should be 165 degrees (I think I may have said 160 degrees in the vid). In this recipe there is a rest period and the chicken is placed back in the pan with the sauce to heat through). Remove the cooked chicken to a plate and cover with aluminum foil to keep warm while you cook the rest of the chicken. Once all the chicken is cooked and resting place the lemon slices the frying pan and brown slightly on each side, about 1-2 minutes per side, remove and transfer to a plate. Empty any remaining oil from the frying pan and if necessary wipe the skillet with a paper towel to remove any over browned dripping (Remember the pan will be very hot so be carefull). Place the pan over medium heat then add the butter and allow to melt then add the flour and cook string constantly for about 1 minute. Wisk in the broth, wine, salt & pepper and whisk until the sauce has begun to thicken, about 5-10 minutes. Add the juice of half a lemon mix to combine, return the chicken to the pan, place the lemon slices on the chicken, spoon the sauce over the chicken. Sprinkle with the fresh parsley and serve.

Serves

Chicken Francese