Directions: |
Directions:Remove chicken skin, then butterfly cut your breast. (Hold a long shark 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 using the flat side of a meat mallet or the underside of a saucepan.
Crack the eggs into a dish large enough to fit chicken breast
Season eggs with salt and pepper, give them a light beat
Chop the parsley (keep a few sprigs for garnish) and add half to egg wash
Grate all the Parmesan cheese and add to egg-wash, mix well
Get your wine and chicken stock portions ready
Add the plain flour to a plate
Peel the garlic and place in garlic press (or chop 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 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 crushed garlic
Add the squeeze of half a lemon
Add the chicken stock
Add the remainder of chopped parsley
Add the remainder of butter and reduce for 2 minutes on full heat
Return the chicken to the sauce and continue heating chicken on medium heat
Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick) |
This recipe for Chicken Francaise is from