chicken francaise

Ingredients chicken francaise

4 Boneless Chicken Breasts 1/2" thick
Salt & Pepper
1 cup all-purpose flour
1 tsp garlic powder
3 tbsp Butter cut in 1 tbsp slices
2 eggs
1/4 cup grated parmesan cheese
3 Lemons
1 cup chicken stock
1/4 cup Olive Oil
1/2 cup Dry white wine
2 clove Garlic
1/4 cup Parsley finely chopped
1 lb linguine

how to make chicken francaise

Season Chicken with Salt and Pepper

Season flour with garlic powder

Roll butter slices in flour, set aside

Heat oil on medium heat

Dredge chicken in flour then egg

Cook chicken until golden brown, 2-3 minutes on each side.

Cut one lemon in half, squeeze juice and set aside. Slice remaining lemons into thin slices.

After chicken is cooked, set aside and cover with foil.

Cook Linguine (Al dente)

Add sliced lemon to pan, let carmelize, add garlic and stir for one minute.

Add white wine and chicken stock, bring to a bubble. Add flour covered butter slices.

Return chicken to frying pan, cook 4-5 minutes. Put lemon slices on top of chicken.