Thursday, June 24, 2010

Chicken, Francaise Style.

Now, this is probably my most favorite chicken dish.
Chicken Francaise, chicken that's been lightly pan fried, and smothered in a wine lemon sauce.
My mouth's actually watering as we speak....mmmm
So I made some on Farmers Market night, and I wish I could tell you where I learned this recipe, but i've known it so long it's become part of the regular dishes stowed away in the back of my mind!
This time, I added shallots and thyme, lightly spooning the sauce over the chicken at the end of cooking. The radish relish (previous recipe) was delicious on top of this.

Chicken, Francaise Style.

You will need:
5-6 chicken cutlets, pounded to about 1/4 inches thick
1 cup flour seasoned with salt and pepper
2 eggs +2 tbs water for egg wash
1/2 + more cup olive oil
2 tbs butter
1 shallot, sliced
1 lemon cut into 5 slices
1/2 cup good dry white wine
1/2 cup chicken stock
2 bay leaves
1 tsp thyme leaves
Kosher Salt and Black Pepper
About 2 tbs butter cubed, rolled in about 2 tsp flour. (This is for thickening)

Preheat your oven to it's lowest setting with a baking sheet lined with foil inside.
Pound out the chicken cutlets and place on a plate. On another place, place the seasoned flour, on a separate plate, beat the eggs and water. Arrange these in an assembly line, first chicken, next flour, finally eggs.
Heat the oil and 1 tbs of the butter in a large saute pan and when it starts to shimmer, it's ready to start!
Dredge the chicken pieces in the flour, shaking off the extra, dip in the egg and place in the hot oil. Cook these on each side until nice a golden brown, remove and put in the warm oven until ready to eat.
When the chicken's all cooked, empty out the extra grease, and place remaining pad of butter in the pan. Saute the Shallot until translucent, add the stock, wine, herbs and bay leaf. Add the sliced lemon and season with salt and pepper, let this simmer until the flavors meld together, about 6 minutes. Add the butter with the flour, and this should thicken it. Check for seasonings.
Pour over the crisped chicken and devour!
I know I did.
You might want to make a little more. This makes an amazing leftover lunch, not to mention you'll make everyone at work jealous.


  1. This is one of my favorite dishes. I can't wait to try this one out!

  2. I love this dish too : )

    Maybe when we get back to the Olivetree in the fall we could start some sort of culinary section in there? Or something along those lines?