This recipe is similar to our Lemon Chicken recipe except for the coating. With the lemon chicken, we dip the chicken in flour, then egg, then flour again. In classic Francaise it’s flour, then egg, then the hot pan. It creates a lighter coating. You should try it both ways. Serves 2.
Ingredients:
- ½ Cup all purpose flour
- 2 Eggs, beaten with a tablespoon of water (or 1/4 cup Egg Beaters)
- Enough boneless chicken for 2 (1 large breast or 2 smaller breasts)
- 3 Tablespoons butter
- 2 Tablespoons light oil
- 1/3 Cup chicken stock
- 1/3 White wine
- Juice of 1 lemon
- Chopped parsley for garnish
Directions:
Slice the chicken into 1/4 thick pieces about 4″ X 4″ around. You may need to pound some with the flat side of a meat tenderizer to get a thin enough piece. A single 1 pound chicken breast will make 7-8 pieces.
In one shallow dish, add the beaten egg, in another add the flour. Heat a frying pan to medium high. Add 2 tablespoons of the butter and the oil. You may need to cook the chicken in several batches.
Dredge the chicken in the flour. Then coat with the egg and add to the hot pan. Cook for about 2 minutes on each side until it’s golden brown. Remove to a serving plate.
In the same pan, add the wine. Boil about 1 minute to reduce slightly. Add the stock and the juice of one lemon. Take the last tablespoon of butter and dredge it in the flour. Add to pan and stir in. Return the chicken to the pan. Ladle some sauce on top of the fish so it is well coated. Return the fish to the serving plate and pour over the sauce. Garnish with parsley.
Option. Don’t return the chicken to the pan. Serve the sauce on the side at the table. This will give you a little crispier batter.
