I know, I know. John and I are Berkshire pork producers, and yet I am posting a Chicken Francaise recipe! This recipe takes me back to New Jersey. to those nights I was driving home from work and stopping at the Greek Diner for Chicken Francaise to-go. It was always good and always, always tasted the same. If Big John was out of town working, I had dinner for two nights.
- 4 large skinless and boneless chicken breasts about 2 pounds
- 1/2 cup of canola oil
- 1 cup all purpose flour
- 3/4 tsp of salt
- 1/2 tsp of pepper
- 3 large eggs
- 1/2 stick unsalted butter
- 1/2 cup dry white wine
- 1/2 cup of homemade chicken stock
- 3 tbls of lemon juice plus 1 whole lemon sliced thin
- 1/4 cup of chopped fresh flat-leaf parsley
- If the chicken breasts are thick, slice them in half through the middle. Place the chicken breasts on wax paper and pound out to 1/4 inch thickness.
- Heat oil in a 12 inch skillet over medium heat until hot but not smoking.
- While oil is heating, stir together the flour, 1/2 tsp salt and 1/4 tsp of pepper in a shallow bowl. Dredge 2 pieces of chicken at a time in the flour, shaking off the excess.
- Lightly beat the eggs in another shallow bowl.
- When the oil is hot, dip the chicken into the beaten eggs to coat, and then fry, turning once. Cook until golden brown, about 4 minutes. Transfer to a plate lined with paper towels and keep warm, loosely covered with aluminum foil. Fry remaining chicken in the same way.
- Pour off and discard oil, wipe the skillet clean and heat butter over low heat until foam subsides. Add wine, broth and lemon juice and boil uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup about 6 minutes.
- Stir in parsley and remaining 1/4 teaspoon and 1/4 tsp or pepper. Spoon sauce over chicken and top with lemon juice.
- Serve with Rice and Steamed Broccoli. Enjoy!