Chicken Francaise

Name: Chicken Francaise
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 pieces Chicken Breast (2 medium boneless skinless chicken breasts); ¼ tsp Table Salt (1/4 teaspoon salt (plus more for the chicken)); ¼ tsp Black Pepper (1/4 teaspoon pepper (plus more for the chicken)); 1 cup All-Purpose Flour (1 cup (120g) all-purpose flour); 2 pieces Egg (2 large eggs); 2 tbsp Whole Milk (2 tablespoons milk (any percentage)); 4 tbsp Olive Oil (4 tablespoons olive oil (divided)); ¼ cup Unsalted Butter (1/4 cup (55g) butter (salted or unsalted is fine)); 2 pieces Garlic Clove (2 large garlic cloves (pressed or diced)); ¾ cup Chicken Broth (3/4 cup chicken broth); ¾ cup White Wine (3/4 cup dry white wine*); ¼ cup Lemon Juice (1/4 cup fresh lemon juice); 2 tbsp Parsley (2 tablespoons minced parsley (optional)) — optional; 4 oz Fettuccine (4 to 8 ounces fettuccine or pasta of choice (make 2 ounces of pasta per serving) — up to 8)

Chicken Francaise - Dinner (American)

35 minAmerican

Servings2

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Ingredients

For 2 servings

Chicken Breast2 pieces · 2 medium boneless skinless chicken breasts
Table Salt¼ tsp · 1/4 teaspoon salt (plus more for the chicken)
Black Pepper¼ tsp · 1/4 teaspoon pepper (plus more for the chicken)
All-Purpose Flour1 cup · 1 cup (120g) all-purpose flour
Egg2 pieces · 2 large eggs
Whole Milk2 tbsp · 2 tablespoons milk (any percentage)
Olive Oil4 tbsp · 4 tablespoons olive oil (divided)
Unsalted Butter¼ cup · 1/4 cup (55g) butter (salted or unsalted is fine)
Garlic Clove2 pieces · 2 large garlic cloves (pressed or diced)
Chicken Broth¾ cup · 3/4 cup chicken broth
White Wine¾ cup · 3/4 cup dry white wine*
Lemon Juice¼ cup · 1/4 cup fresh lemon juice
Parsley2 tbsp · 2 tablespoons minced parsley (optional) · optional
Fettuccine4 oz · 4 to 8 ounces fettuccine or pasta of choice (make 2 ounces of pasta per serving) — up to 8

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Steps

1Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.
2Chicken Cutlets
3Cut chicken breasts in half horizontally by placing one hand on top of each chicken breast and slicing the top and bottom into two thin, even pieces.
4Two at a time, cover chicken breast halves in plastic wrap or place them in a large plastic bag and use the flat side of a meat mallet or a rolling pin to pound each chicken piece to 1/4-inch thick*. Sprinkle both sides lightly with salt and pepper.
5In pie tin or shallow dish large enough to fit a chicken breast, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and milk.
6Dip first chicken piece in flour until completely covered. Then dip in egg mixture and then back into the flour mixture. Gently shake the chicken breast so that any extra flour falls off, and transfer the chicken to a plate. Repeat with remaining three pieces.
7In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once oil is hot, add 2* of the chicken breasts and cook for 1 to 3 minutes per side, until golden and an instant-read thermometer inserted into the center of the breasts reads 165°F.
8Transfer chicken to prepared baking sheet and place in the warm oven. Wipe out pan with a paper towel and repeat with remaining oil and the rest of the chicken.
9Sauce
10Add pasta to boiling water and cook according to pasta instructions. Drain and set aside.
11While your pasta cooks, once again wipe out your skillet with paper towels and place it on medium heat. Add butter and once butter is melted, add garlic and cook until garlic is lightly golden and fragrant, about 1 minute.
12Add broth, wine, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, until sauce is reduced by a little over 1/2, down to about 3/4 cup.
13Add salt and pepper to taste and stir in optional parsley.
14Plate pasta and chicken and spoon sauce over the top. Serve and enjoy!