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Source: Pasquale Sciarappa (http://orsararecipes.net/chicken-francaise-recipe)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 Chicken breasts (about 1 lb.) thinly sliced, pounded and seasoned with salt and black pepper
- 2 Garlic cloves*
- 2 oz Butter
- 1/2 cup Dry white wine
- 2 cups Chicken stock**
- 2 Eggs scrambled with salt and black pepper
- 1/2 Lemon squeezed
- 1/4 cup All-purpose flour
- All-purpose flour seasoned with salt and black pepper for coating the chicken
- Olive oil
- Handful of parsley chopped, for topping
1. Add about two ounces of olive oil into a deep frying pan over medium heat. While the oil is warming up, begin coating the chicken in the seasoned flour.
2. Once all the chicken is coated with flour on both sides, add the garlic into the frying pan. Dip each chicken breast into the egg mix and then add it into the frying pan.
3. Add one ounce of butter and fry over medium/low heat for about three minutes on each side, until golden. Remove the garlic cloves before they burn, which it right about after adding the butter.
4. Remove the chicken from the frying pan and set aside while preparing the gravy. In the same frying pan over medium heat, add the rest of the butter. Once melted, mix in the flour.
5. Pour in the wine and mix for about two minutes to allow for the alcohol to evaporate and to infuse the flavor of the wine into the gravy.
6. Pour in the chicken stock and lemon juice and mix. Simmer for about two minutes and then add the chicken back into the pan. Continue to cook the chicken for 10 minutes over low heat. After five minutes, flip the chicken to the other side to cook evenly .
7. Remove from the stove and serve with a sprinkle of freshly chopped parsley. Enjoy with a side of baked or mashed potatoes, asparagus, or pasta drizzled with gravy from the pan.
*Alternatively, you could add garlic powder (to taste) to your seasoned flour for the chicken coating.
**I don’t always have this on hand and often use a bullion base dissolved in water!
- Do not wash the chicken breasts after removing them from the package. This can cause bacteria to be spread to other areas of the kitchen which would not be visible.
- Use a designated raw meat cutting board if you have one to prevent cross-contamination between RTE food (ex: fruits/vegetables) and raw meat. If you do not have a separate cutting board, be sure to thoroughly scrub the surface with hot water and soap in between uses.
- When touching the raw chicken be sure to touch no other surfaces, including the spice containers, as bacteria can transfer between your hands and the containers. Even consider whether or not you've touched your face, phone, or the sink handle!
- Wash your hands and any utensils or surfaces with hot soapy water before and after coming in contact with raw eggs.
- Before starting, remove any jewelry or watches and wash hands under soap and water for 20 seconds.
- Wash hands, utensils, and surfaces before and after coming in contact with raw chicken to reduce contamination.
- When working with raw eggs and or chicken, be sure to touch no other surfaces with contaminated hands as there is a potential for illness. Try to use one hand to work with the raw chicken and eggs as this would leave you with a safe, clean hand to handle the pan or other utensils or seasonings. Wash your hands (20 seconds) throughly with hot soapy water after adding the chicken to the pan.
- Note the chicken will not yet be cooked to 165 degrees F at this point. Wherever you set aside the chicken should be washed with hot soapy water after use. Do not use the same unwashed plate for Ready-To-Eat (RTE) food.
- Check the internal temperature of the thickest piece of chicken to ensure a temperature of at least 165 degrees F. If you do not have a thermometer, slice open a piece of the chicken to check there is no visible pink color.
- Ensure the chicken holds the temperature of 165 degrees F for at least 15 seconds, if not, cook for 30 seconds longer and recheck.
- In the rare occasion there should be leftovers...Be sure to store the food in an airtight container and move it to the refrigerator within two hours of serving the food to reduce the chance of bacteria growth!
- Heat the leftover chicken to a temperature of 165 degrees F and the gravy can be heated until it reaches a boil.