Chicken Francese Recipe Demonstration

Hello everyone, I hope you're doing well. Welcome back to my channel. For dinner tonight, we're fixing Chicken Francese. From reports I've read, Chicken Francese was created in the 1950s by a restaurant chef The lightly breaded chicken is served in a luxurious lemon and wine sauce. For four servings, take two boneless chicken breasts and slice them horizontally in half. Then violently pound each half to a quarter inch thickness between sheets of cling film or parchment paper. Now season the chicken with salt and freshly ground black pepper. Now put some flour in a plate, just using a pie plate here, and you absolutely do not have to measure the flour. And then season it up with some salt and pepper. Give it a stir. Then crack two large eggs into another plate or bowl and whisk them. And season the eggs with salt and pepper. You want everything seasoned for this dish. Now slice up a lemon. Now in a large skillet over medium heat, add about a tablespoon of olive oil and another tablespoon or two of butter. And while the butter is melting, set up a workstation. So I have the chicken here, and the flour here, and the egg. And you do want them arranged in that order, chicken, flour, egg. Now roll up your sleeves, take a chicken cutlet, dredge it in the flour, shake off excess flour, and then immediately put the cutlet in the egg. The egg is going to stick to the flour. That's why we did the flour first. And then into the skillet. Okay, last one. And then let these cook just until they're golden brown on the underside. That's going to take, oh, two to three minutes. Now flip the chicken to brown the other side. Look at how golden brown these are. Yeah, the flour and the egg creates this beautiful crust. Now we're going to add some lemon slices. The reason I'm adding them now is because I want them to caramelize slightly. We're going to cook the chicken just until it's done. That's going to be, oh, about three minutes. Now lower the heat and then transfer the cooked chicken to a plate or a platter. And flip the lemon slices over and let them cook, oh, for maybe 15 to 30 seconds. And arrange those on a platter. Now see all of the brown bits in here? Those are loaded with flavor. So we're going to deglaze the pan. And I'm using French vermouth, but you could use any dry white wine here. Just a nice splash. Also going to add some chicken stock. Going to add, oh, about a half cup. Also add a splash of heavy cream. And then crank up the heat, bring this to a boil, and let it boil until it reduces. And you'll know that it's reducing because you'll be able to see this exposed part of the pan when you scrape with a spatula. Add the juice of one lemon. You could add the zest too, but I forgot to zest this lemon. Now we have to run out to the garden to grab some parsley. Now pour or spoon the sauce over the chicken and lemon. And finally, garnish the dish with parsley leaves. This is flat-leaved parsley, or Italian parsley. And here's the chicken and lemon chicken. I'm going to plate this up, and then I'll come back to show you what it looks like on the plates. I might pour some wine too. I'm going to serve the chicken franchese on a bed of hot cooked rice. And I'll add some steamed green beans to make the dinner seem healthy. Here comes the main attraction. Yum. So I'm here with my friend Lisette. Wine. This is awesome. So this chicken franchese is really spectacular. Wouldn't you agree, Lisette? Yeah, it's really, really delightful. The chicken has this wonderful crust on it, and then all of that lemony goodness. So I hope you will give this dish a try someday. It's really easy to do, only one skillet. I will post the list of ingredients in the description below. And I hope you'll give this video a big thumbs up. And I hope you will subscribe if you have not already. And be sure to tap the little bell icon to receive notifications every time I upload a new video. Thank you so much for watching. I will see you next time. Bye for now.