Now that summer is coming to an end, it’s time to start thinking about those delicious homemade meals made right from your stove. Don’t get me wrong, my family and I still love cooking on the grill but let’s face it, just the thought of another grilled hamburger on a sesame-seed bun has my family running. -And I’ll be honest, I can’t even look at another burger regardless what toppings or condiments are on it. It’s time for some comfort- foods, pasta dishes, meals that are slow- cooked, and not to forget baking. It’s time for the season of Fall to begin and in my household, it starts with a spark of love from cooking.
One of my favorite dishes to make in the Fall is my Chicken Francaise. I still remember the first time I sampled Chicken Francaise. It was in an authentic Italian restaurant with my husband. I was hooked right from the start. The chicken was incredible! The meat was tender and had tons of flavor from being cooked in white wine. By the way, the butter sauce mixed in with parmesan cheese, fresh garlic, and squeezed lemon juice took me over to the edge. It was divine!
So you can only imagine how excited I was to prepare this dish for my family at a later time. Needless to say, after a few adjustments and of course some taste testing, I made Chicken Francaise my own.
Honestly, this recipe is extremely easy even for beginners to learn. Take it from me, using wine as an ingredient in a recipe is fun and I absolutely love doing it now.
Preparing for this dish takes no time at all. In fact, it can be done within 25 minutes.
First, take your boneless chicken breast then filet them to a butterfly cut. Easy peasy! If you do have a meat tenderizer handy at home, give your chicken a little stomp, stomp. If you don’t, use the bottom of a saucepan. The chicken should be flat in which makes it easier, and faster to cook.
In a large mixing bowl, add four eggs, salt & pepper, and a half of cup of parmesan cheese. I used grated parmesan cheese to save a little time in the kitchen. Also, add a half of cup fine chopped curly Italian Parsley. Boy, did this smell wonderful as I was chopping.
Mix all of your ingredients together and set your bowl aside. Take your bag of flour then add some onto your large plate. This would be a great time to set your stove to medium heat and grab your skillet. In your skillet, add one tablespoon of butter, then coat your pan with olive oil.
Next, take your boneless chicken breast and cover both sides with flour. Once both sides are completed covered, dip each side in your egg mixture. The key is to dip your chicken in flour first then the egg mixture last. Cook the chicken for four to five minutes on each side or until the chicken is brown.
Once your chicken is brown on both sides, remove from pan and place it on a warm plate. Using that same skillet, add a cup of white wine, minced garlic, lemon juice, one cup of chicken stock, a half of cup of chopped parsley, and one pat of butter. Give your skillet a good swirl to mix your ingredients together. Return the chicken back to the skillet. Heat for 3 minutes. Turning chicken once.
Place your chicken back on the warm plate then pour zesty buttery sauce over it.
- 2 Boneless Chicken Breast (Butterfly Cut)
- 4 Large Eggs
- 1 Curly Italian Parsley (Fine Chopped)
- Salt and Pepper
- 1 Cup of White Wine
- 1 Tablespoon of Garlic (Minced)
- ½ Cup of Fresh Parmesan Cheese
- Olive Oil
- 2 Pats of Butter
- 1 Lemon (Freshly Squeezed)
- 1 Cup of Chicken Stock
- With using a filet knife, butterfly cut your boneless chicken breast.
- In a large mixing bowl, add 4 eggs. (Lightly Beaten). Add salt and pepper and a ½ cup of parmesan cheese. Mix and blend egg wash together.
- Take your flour and pour it on a large plate.
- On medium heat, place your large skillet on the stove. Adding one pat of butter and olive oil to coat the pan.
- Coat both sides of your chicken with flour and place it on your egg wash mixture. Covering both sides.
- Once your chicken is covered, place it in your skillet. Cook for 4 minutes or until it's brown on each side.
- Remove your chicken from the pan and set aside.
- In that same pan, add one cup of white wine, one pat of butter, one cup of chicken stock, one tablespoon of minced garlic, and a half of cup of finely chopped parsley. Blend well.
- Return chicken to the pan for 5 minutes. Turning both sides.
- Place your Chicken Francaise to a warm plate and pour butter sauce over it.
I know that this recipe calls for a few steps, but the ending result is so worth it. Just after one bite, you will taste what I mean. This chicken is so tender and flavorful.
Between the taste of the white wine and the zesty butter sauce, this Chicken Francaise recipe is loved by my family. This dish would be fantastic for a dinner for two or served at a family gathering.
So tell me, have you tried Chicken Francaise before?
What is one of your favorite American-Italian dishes that you like to make?
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