Bucky's Recipe

Chicken Francese

Category: Recipes

SAUCE:
3 T. butter
1/3 c. onion, minced
1 T. flour
1/2 c. dry white wine or vermouth
1/3 c. lemon juice
2 1/4 c. chicken broth
salt and pepper

Cook onion in 1 T. butter for 2 - 3 minutes until translucent. Add flour and stir until golden brown, 1 minute. Whisk in wine, lemon juice and broth and bring to boil whisking constantly. Lower heat to medium and continue to cook whisking occasionally until reduced to 1 1/2 c. and set aside.

CHICKEN:
1 c. flour
salt and pepper
2 eggs
2 T. milk
4 boneless chicken breast halves, halved horizontally (freeze for 15 minutes, they will be easier to halve)
2 T. butter
2 T. oil
2 T. parsley


Whisk flour, salt and pepper together on one plate. Whisk eggs and milk in second plate. Season chicken with salt and pepper. Using tongs, coat cutlets in seasoned flour, then egg mix and then flour again. Place on wire rack on counter. Heat 1 T. each butter and oil in skillet over medium high heat. When foaming subsides, place 4 cutlets in skillet and cook until well browned, 1 1/2 - 2 minutes. Flip cutlets and brown 60 seconds. Transfer to wire rack in oven to keep warm (200 degrees). Make sure you wipe skillet out between batches or second batch will burn. Prepare rest of cutlets, place in oven, and wipe skillet again.

TO FINISH:
Transfer sauce to empty chicken skillet and heat over low heat for 1 minute. Whisk in 2 T. butter, and season to taste. Transfer cutlets to skillet and turn to coat with sauce. Serve with additional sauce on side and top with parsley.

VARIATION:
Add one sprig of parlsey and 1 sprig of tarragon to sauce and reduce. Add diced tomato to skillet in last step.