Title: Weeknight Dinner: How to cook Chicken Francaise
On this episode we are talking about one of my childhood favorites, chicken francaise. An Italian American, more well known on the east coast but we're making it priority to bring it to the west coast!
I walk you through how to make the most delicious, tender, lemony and buttery chicken francaise that is perfect for any night of the week and done in nearly 30 minutes.
Recipes talked about:
Sauteed Mussels: https://littleferrarokitchen.com/julia-childs-mussels-mariniere/
Steamed Clams with White Wine and Garlic: https://littleferrarokitchen.com/steamed-clams-with-white-wine-and-garlic/
Chicken Piccata: https://littleferrarokitchen.com/chicken-picatta-americanhomemade/
How to make Chicken Francaise:
Ingredients:
2 skinless and boneless chicken breasts
2 tbsp grapeseed or olive oil
2-3 tbsp unsalted butter
1 leek, sliced thin and cleaned
2 garlic cloves, chopped
1 cup flour seasoned with salt and pepper
2 eggs, whisked
3/4 cup white wine
1/2 cup chicken stock or water
Zest and juice of 1 lemon
1 lemon, sliced
Chopped parsley
Place chicken breasts on a flat cutting board and slice through lengthwise, creating 2 chicken cutlets per breast. Place a sheet of plastic wrap on top and use a mallet or bottle to pound the chicken to thin cutlets.
Get the dredging station ready by adding flour, salt and pepper to 1 wide bowl and whisk eggs in another bowl.
Get a wide skillet hot and add grapeseed oil and 1 tablespoon of butter, while butter melts, dredge cutlets in flour, then egg and place in pan.
Fitting 2 cutlets at a time, cook for 2-3 minutes then flip over and cook for another 2 minutes.
Remove cutlets to a baking sheet and keep in a slightly warmed oven while you make the sauce.
In the same pan add leeks and sauté for 5-7 minutes until very soft. Add garlic and cook for another minute.
Pour in wine and stock and cook for 2-3 minutes to reduce slightly. Stir in lemon zest and juice and season with salt and pepper and add the other 2 tbsp of butter.
Taste the sauce for seasoning and then add chicken cutlets back in the sauce, spooning the sauce so all of the chicken is coated.
Garnish with lemon slices and fresh parsley.