Is it Chicken Francaise or Chicken Francese
Whether you say Chicken Francaise (frahn-saize) or Chicken Francese (fran-chay-zee), this classic chicken dish is always a big hit. An American dish, with roots in both Italian and French cuisine, it is a great example of the Great American Melting Pot. Easy to make, it can be served at your fanciest dinner party or for a random weeknight supper.
2 boneless, skinless chicken breasts, sliced in half to give you 4 cutlets, and pounded out thin (Note: you can buy chicken cutlets already cut and pounded thin, but they’ll be more expensive)
Lemon slices (for garnish)
Flour for dredging
4 eggs, beaten with a splash of milk or half-n-half
Salt & Pepper
2 tablespoons olive oil
1 tablespoon butter
For the Sauce:
1 cup chicken stock
Juice of 2 lemons (about 1/4 cup)
1/2 cup dry white wine
2-3 tablespoons butter
2-3 tablespoons fresh parsley, chopped finely
Put the flour in a shallow dish, (like a pie plate) and season liberally with salt & pepper.
Put the egg mixture in a similar shallow dish.
Place a large saucepan over medium heat. Add the oil and butter. While the pan heats up,
lightly dredge a piece of chicken in the seasoned flour. Shake off any excess. Dip into the egg mixture, covering both sides, and place in the pan. Cook for 2-3 minutes per side. (you may have to do this in batches.) Once cooked, place the chicken on a plate and cover loosely with foil to keep warm.
In the same pan, add the chicken stock to deglaze the pan. Add the wine and lemon juice, and increase the heat to bring to a boil reduce sauce by half. Add the parsley and butter and stir will to combine. Reduce the heat to low, and add the chicken back to the sauce for another 2-3 minutes.
Serve on a bed of pasta, rice or fresh greens. Drizzle the sauce over the pieces of chicken, garnish with lemon slices.