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Writer's pictureKylie Po

Chicken Francese



I have a bad habit of judging a recipe by its picture. On top of this, I take so much time coming up with recipes that I want to make, so I add to the list of things I want to try, which is now as long as the list of homework I have been procrastinating from doing. However, I more often than not still end up with my initial plan. Ergo, my 2022 resolution is to be less judgy and indecisive. To fulfill this goal, I opened a recipe book with no pictures to a random page and forced myself to make whatever my finger landed on.


I stared at the page thinking to myself “now what? Fran-cheese? fransese?”. Reading its name would not have led me to guess that this Italian dish named after the French mainly involves a white wine lemon sauce. As it turned out, the dish has a unique zesty savoriness with a hint of sourness that cheerfully tickles the taste buds. Light and fresh, this makes the perfect dish to begin the new year with.


Recipe

Yields 6-8 servings

Ingredients

Chicken breast

600 grams chicken breast

⅓ cup all-purpose flour

1 teaspoon salt

½ teaspoon pepper

2 eggs

2 tablespoons milk

Oil for shallow frying


White wine lemon sauce

4 tablespoons butter

4 cloves garlic, minced

1 lemon, sliced thinly

1 tablespoon all-purpose flour

½ cup white wine

1 cup chicken broth (1 chicken stock cube dissolved in 1 cup of water)

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon paprika

Sprinkle of parmesan

Parsley


Procedure

Chicken breast

  • Slice the chicken breast into thin pieces and sandwich each slice between plastic wraps to pound it into flatter cutlets.

  • Mix the all-purpose flour, salt, and pepper together for breading.

  • In another bowl, whisk the eggs and milk together.

  • Heat some oil (around ¼ cup) in a pan.

  • Dip the chicken cutlets into the dry breading then into the egg mixture.

  • Shallow fry the chicken breasts for around 4 minutes on each side.

  • Once done, place them on a cooling rack or a plate covered in tissue paper to let the excess oil drip.

White wine lemon sauce

  • Melt butter in a pan, and sauté the garlic in the pan.

  • Cook the lemon slices for 2-3 minutes.

  • Stir in the flour.

  • Pour the white wine into the sauce and let this simmer for 3 minutes to cook the alcohol.

  • Mix in the chicken broth. Let this simmer until the sauce has slightly thickened.

  • Add the lemon juice in, and season with salt, pepper, and paprika.

  • Glaze the sauce onto the fried chicken breasts, sprinkle on some cheese, garnish with parsley, and serve.

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