Saturday, January 8, 2011
Jenn: Simple Saturday
Posted by
Cara 
Chicken Francaise
6 chicken breasts pounded thin
1 egg
1 cup flour
Butter
Olive Oil
1 lemon
paprika
garlic powder
1/2 cup dry white wine
1 cup chicken stock
Cut lemon in half and use the juice of one half to mix together with the egg. Add enough water to thin mixture out to create a wash. In a shallow dish mix flour, pinch of paprika and pinch of garlic powder, mix well. Dredge chicken through flour then into egg mixture. Fry in large pan with butter and oil until brown on both sides. Remove chicken and place aside. Take the other half of the lemon cut two or three thin slices and add to pan to caramelize - squeeze out juice of lemon into pan. Once the lemon slices have become mushy and brown, remove. Add white wine, let it reduce. Add chicken stock, reduce. Add chicken back into the pan and simmer 20 minutes, turning occasionally. You can thicken sauce before serving with corn starch if desired. I served the chicken over penne and covered with the francaise sauce - delicious!
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