The Cooking Corner: Chicken Francese

This recipe comes by request from one of our readers.  I haven’t made this one in a really long time.  My youngest son who still lives with me was drooling when he got to try it.  It will be something you want to make over and over again. 

Ingredients
6 Eggs
½ Stick of Butter
2 cups White Wine
½ Cup Flour +
Olive Oil
¼ Cup Garlic Powder
¼ cup Milk
4 Cups of Chicken Broth
¼ cup Parsley
Lemon
Salt and Black Pepper
3 Chicken Breasts

Directions
Step One: In a bowl mix 5 cups of flour with ¼ cup of garlic powder. In a separate bowl put 6 eggs and ¼ cup of milk. Mix the eggs and milk well with a whisk. Put aside.

Step Two: Slice your chicken breasts into cutlets. Season with salt (I used Pink Himalayan sea salt) and black pepper on both sides. Let it sit for 10 minutes.

Step Three: One at a time add chicken to the egg mixture and cover in the flour mixture and place on a tray till all the chicken is ready.

Step Four: Heat your pan on medium high heat and then add your olive oil. Cook the chicken in it until they are golden brown. Place on a tray lined with paper towels to drain excess oil and put aside.

Step Five: Clean your pan of oil and such and return to stove.  Cut one lemon into 1 inch slices and brown in your pan on medium heat. Make sure to do both sides turning several times. Put aside when done.

Step Six: Add one stick of butter to the pan and melt on medium low heat. Stir in ½ cup of flour. This will thicken fast.

Step Seven: On medium to medium high heat add white wine and whisk. This will start to get some of the lumps out of the sauce. They should gradually go away as we proceed.

Step Eight: Continue to whisk as you slowly add your 4 cups of chicken broth. You should now be seeing your lumps vanish while the sauce thickens.

Step Nine: Add the zest of one lemon. Add the juice of one lemon. Add ¼ cup of parsley. Add 2 TBSP of salt (I used Pink Himalayan sea salt). Add 2 TBSP of black pepper. Mix well, you should be able to use a wooden spoon now.

Step Ten: Add your Chicken and lemons that you put aside to the sauce and make sure they are covered in the sauce. Let cook on medium for an additional 5 to 10 minutes. Serve.