Crack
the eggs into a large enough dish to fit chicken breast.
Season eggs with salt and pepper, give them a light beat.
Chop
the parsley finely (keep a few sprigs for garnish) and add half to
egg mixture.
Grate
all the Parmesan cheese finely and add to egg mixture, mix well. Set
aside.
Remove
chicken skin if any, then butterfly cut your breast. Hold a long
sharp knife along the thicker part of the breast, place your hand on
top and slice through the breast almost until the end. Cut parallel
to your cutting board, and open the breast like a book.
Place
cling film on a board, add your breast spread open, sandwich it in
cling film and flatten the thicker side using the flat side of a
meat mallet or the underside of a saucepan.
Get
your wine and chicken stock portions ready.
Add
the plain flour to a plate, spread it out flat by shaking plate.
Peel
the garlic and place in garlic press (or dice finely).
To
a frying pan on moderate heat, add the olive oil and half the
butter.
Coat
the chicken in the flour, shake off any excess flour.
Dip
the chicken in the egg wash, make sure it’s totally covered and
place in hot oil.
Cook
chicken for approx. 4 minutes each side (depending on thickness).
Flip over once brown and cook the other side. Transfer chicken to a
hot plate and rest.
To
the same frying pan on full heat, add the white wine (alcohol can
catch fire so be careful, turn off heat first if unsure). Add the
chicken stock. Add the crushed garlic. Add the squeeze of half a
lemon. And leave to reduce 2 minutes on high heat.
Add
the remaining half of chopped parsley. Add the remainder of butter
and mix until butter is melted on very low heat.
Return
the chicken to the sauce and continue heating chicken on low heat no
more than 30 seconds.
Serve
the chicken on warm plates, garnished with parsley.
Chicken Francaise Recipe Link
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