Description

Chef Marone's Chicken Francaise recipe of egg battered and panfried boneless chicken breast with a lemon, butter and white wine sauce will impress you every time.

Ingredients

• 6  Each Chicken Breast, boneless
1
• 4  Each Eggs, beaten
2
• 3  Each Lemons, juiced
3
• 12  Table Spoon(s) Butter
4
• 1/2  Cup(s) Chicken Stock
5
• 1  Cup(s) Flour
6
• 1  Each Lemons Sliced, for garnish
7
• 1/2  Cup(s) Italian Parsley, chopped
8
• 1  Cup(s) White Wine
9
• 1/2  Cup(s) Oil, blended
10
•  To Taste Salt & Pepper
11
• 3  Table Spoon(s) Corn Starch
12

Directions

1. Season chicken with salt and pepper
2. In a mixing bowl, mix together eggs with parsley
3. Dredge chicken in flour then place into beaten eggs
4. Heat oil in large skillet over high heat
5. Once oil is hot, sear chicken until golden brown on each side
6. Remove chicken from skillet and plate up
7. Heat another large skillet over high heat
8. Add white wine, butter, fresh squeezed lemons and chicken stock
9. Cook for about 2 minutes, add chicken, fresh parsley, salt and pepper
10. Cook for about 4 minutes over medium high heat
11. Remove chicken from skillet and place on a large serving plate
12. In a small bowl, whisk together corn starch with cold water until dissolved
13. Add to sauce as needed to thicken (don't over do it or you will ruin the sauce)
14. When thickened, pour over chicken
15. Garnish with lemon slices and Italian parsley