Chicken Francese

Name: Chicken Francese
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups flour; 6 eggs, beaten; 1 cup vegetable oil; 2½ pounds skinless, boneless chicken breasts, rinsed, trimmed, and pounded flat; 2½ pounds skinless, boneless chicken breasts, rinsed, trimmed, and pounded flat; Salt and freshly ground pepper, to taste; Salt and freshly ground pepper, to taste; ½ cup unsalted butter; 1 clove garlic, minced; 1 cup dry white wine; 1½ cups chicken broth, canned or homemade; Juice of 1 to 1½ lemons; 2 teaspoons kosher salt; ¼ cup water; ¼ cup cornstarch; 2 tablespoons chopped fresh parsley

Preparation info

Serves
4 to 5

Difficulty
Easy
Ready in
1 hr 5

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

Whenever I make this at the firehouse, the guys don’t seem to say very much, they just eat. That makes me proud. This recipe is pretty simple, it just takes a while to prepare. You’ve got to be patient and focused while you’re frying the chicken breasts. After that, it’s all downhill.

Ingredients

2 cups flour
6 eggs, beaten
1 cup vegetable oil

Americas
United States
Main course

Method

Preheat the oven to 350 degrees.

Place the flour and eggs in 2 seperate shallow bowls. Heat the oil in a large cast-iron skillet over medium heat. Line a plate with paper towels. While the oil is heating, season the chicken breasts with salt and pepper. Dip them in the flour an