An American dish with a French name and Italian ingredients. That’s chicken Francaise, for you! This simple pasta course is the perfect mix of rich and light ingredients. A lightly breaded chicken cutlet is sauteed and then cooked in a sauce rich in the flavors of garlic, lemon and wine. Serve it with a big heap of fresh fettucine cooked al dente, some fresh parsley and a pinch of lemon juice for the perfectly indulgent meal.
Follow along with our online culinary program instructor as he shows you how to make this dish from scratch in this video tutorial.
4 chicken breasts
¼ cup olive oil
1/2 oz flour
1/2 oz butter
½ cup white wine
1 ½ cups chicken broth
½ cup of fresh grated Parmesan cheese
1 garlic clove minced
Flour for dusting
1. Mix about 1 cup of flour with salt and pepper to make a dredging mixture.
2. Using a meat pounder, pound the chicken breasts flat so that they are about ¼ inch thick.
3. Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly, add ¼ cup of Parmesan cheese.
4. Dredge the chicken breasts through the flour, you want a very light coating.
5. Heat the quarter cup of olive oil in a large fry pan on medium-high heat. When it is hot, run the chicken through the egg wash and place the chicken into the pan. Cook for 1-2 minutes on each side.
6. Remove the chicken from the pan, add more oil and sautéed the garlic. Slice the lemon into thin slices and add to the pan. Deglaze the pan with wine and reduce by half.
7. Add chicken broth, combine the butter and flour to make a paste, add small amounts to sauce, whisking constantly to thicken the sauce. Season with salt and pepper.
8. Return chicken breast to the sauce. Served immediately, sprinkle with cheese and chopped parsley.