Thông tin: Chicken Francaise

Thảo luận trong 'Nội trợ, Mẹo vặt' bởi famicookusa, 10/10/2021.

  1. famicookusa

    famicookusa Thành viên tập sự

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    Điểm thành tích:
    Chicken Francaise is a well-known dish in Italian-American culture although its origin is still unclear. The dish consists of chicken dredged in flour, dipped in egg, sautéed then simmered in lemon-butter and white wine sauce. Let try to make this flavorful chicken dish for your next family meal.



    • For the chicken
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 3 large eggs
    • 1/4 cup vegetable oil
    • 4 chicken breast (boneless, skinless)

    For the sauce:

    • 1 large lemon
    • 1 cup low sodium chicken broth
    • 1/2 cup dry white wine
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon all purpose flour
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tablespoons chopped parsley
    How to do:

    1. Add the ½ cup flour, 1 teaspoon salt and ½ teaspoon pepper into a shallow dish and whisk to combine well. In another dish, crack the eggs and whisk well. Slice the lemon into thin rounds and remove the seeds.

    2. Halve the chicken lengthwise and pound them into thinner pieces. Dredge the chicken pieces in the flour mixture so that they are well coated on both sides. Shaking off the excess flour from the chicken pieces then dip them into the egg to coat well.

    3. In a large skillet, heat oil then add the chicken in batches to cook in a single layer for 3 minutes per side, or until lightly browned on both sides. Remove the chicken to a plate lined with paper towels to drain. Work to the remaining chicken pieces.

    4. Once the chicken is done cooking, clean the skillet then add the lemon slices to cook until fragrant and lightly charred, about 30 seconds per side. Add the butter into the pan and cook until melted. Whisk the flour into the pan and cook for 30 seconds. Then stir the broth, wine, lemon juice, salt, pepper into the pan and cook until the sauce slightly reduced, about 2 minutes.

    5. Return the chicken to the pan and cook in the sauce for 3 – 4 minutes more. Once done, sprinkle the chicken with parsley before serving.
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