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Michael Symon's Chicken Francaise

Chicken Francaise Michael Symon
Lemon Chicken Breast
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Francaise sauce, combining lemon, wine, and broth, can be used with fish or beef, too.
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ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • Flour for dredging
  • Salt and Pepper to taste
  • 3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
  • 2 Eggs plus 2 tablespoons Water (whisked)
  • 2 Garlic cloves (sliced)
  • 1/2 cup White Wine
  • 1/2 cup Chicken Stock
  • 1 Lemon (zest and juice)
  • 1/3 cup Capers
  • 6 tablespoons Parsley (roughly chopped)
  • 3 tablespoons Butter
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup Extra Virgin Olive Oil
    Heat oil in a large sauté pan over medium-high heat.
  • 2
    Flour for dredging
    Salt and Pepper to taste 
    3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
    2 Eggs plus 2 tablespoons Water (whisked)
    Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden. 
  • 3
    2 Garlic cloves (sliced)
    1/2 cup White Wine
    1/2 cup Chicken Stock
    1 Lemon (zest and juice)
    1/3 cup Capers
    Add the sliced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 1 to 2 minutes.
  • 4
    6 tablespoons Parsley (roughly chopped)
    3 tablespoons Butter
    Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.
 
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