French chicken is a tasty and refined second course, suitable for any occasion and quite simple to prepare. The first thing you need to do is flour the chicken, then brown it briefly. At that point you can create the sauce with the wine and lemon juice. Finally, you can let the meat cook in the sauce until it is cooked to perfection.
Ingrediants
- 4 skinless and boneless chicken breasts (650-700g)
- Flour 00
- Salt and pepper
- 4 large eggs
- 3 tablespoons of water
- 60 ml of extra virgin olive oil
- 1/2 lemon cut into thin round slices
- 120 ml of dry white wine
- 240 ml of chicken broth
- 1/2 lemon, squeezed
- 2 tablespoons of butter
- Chopped parsley
Steps
Part 1 of 3: Prepare the Chicken and Season It
Step 1. Beat the chicken breasts
Place them between two sheets of cling film. If you have a meat tenderizer, you can use it to flatten chicken breasts. Alternatively, you can use the bottom of a bottle of wine, a can of beans or a pan.
- Start beating the chicken where it is thickest. This is usually the central part of the chest. Beat the meat gently to avoid breaking the fibers.
- Beat it from the center to the sides.
- Beat each breast until it is about half a centimeter thick.
Step 2. Mix the salt and pepper with the flour
Pour the flour into a bowl, then add a small amount of salt and pepper and then whisk to combine.
Step 3. Beat the eggs
They are used to make the chicken breast even more tasty and crunchy. Break them and drop the egg whites and yolks into a bowl, then add 3 tablespoons of water. Beat them briefly and then set them aside for later use.
Part 2 of 3: Cook the Chicken
Step 1. Heat the extra virgin olive oil
Pour it into a large skillet and heat it over medium-high heat. As the oil is heated it will become more liquid and shiny. If you want to be sure that it has reached the right temperature to start cooking, you can put a small piece of garlic or onion in the pan. If the oil starts to sizzle immediately, it means it's hot enough.
Step 2. Bread the chicken breasts
While the oil is heating up, take care of the breading of the meat. Pass it first in the flour and immediately after in the beaten eggs. Then let it drip over the bowl for a few seconds before starting to cook it.
Step 3. Cook the chicken for two minutes on each side
Arrange the slices of meat in the pan and keep the heat on medium-high. Cook them on each side for two minutes (or until the breading is golden brown).
Don't worry if the meat in the center is not fully cooked: it will be able to cook again later
Part 3 of 3: Prepare the Sauce and Finish Cooking the Meat
Step 1. Pan the lemon slices
Cut half a lemon into thin round slices, without depriving it of the zest, then place them on the bottom of the pan (after removing the meat) and let them cook for 1-2 minutes. When they start to release their pungent and fruity fragrance, you can add the lemon juice, wine and broth as well.
Let the sauce simmer for 5 minutes
Step 2. Add the butter
Pass it in the flour before putting it in the pan. Stir the sauce to distribute the flour evenly and continue until the butter has melted completely.
Step 3. Finish cooking the chicken
Reduce the heat and return the slices of meat to the pan. Place a lemon wedge on each and continue cooking the chicken over low heat. This will take a couple of minutes. Decorate the dishes with chopped parsley before serving.
- To make sure the chicken is cooked, insert a meat thermometer where the slice is thickest. It must reach at least 71 ° C.
- If you don't have a meat thermometer, skewer the meat and check that the juices are clear and no longer pink.
