Description

CHICKEN FRANCESE
Ingredients provided:
• Skinless, deboned chicken breast
• Egg
• Herbs
• Wine and lemon juice mixture
• Lemon slices
• Butter
• Flour
• Milk
• Rice (if selected)
• Vegetables (if selected)
Ingredients from own source:
• Salt and pepper
• Oil for frying
Equipment required:
• Large, sharp knife and cutting board
• Bowl and whisk
• 2 plates
• Nonstick pan for frying
• Whisk with silicone coating
• Pot with lid for rice
• Pan with lid for vegetables
• Tongs
• Serving platter
Instructions:
• Cook rice and vegetables to your liking.
• Cut the lemon into slices and keep aside.
• Place the chicken on the cutting board. Press down with one hand on it and cut horizontally with the other hand so that you end up with two thin flat pieces of chicken. Season with salt and pepper.
• Whisk the egg and milk in the bowl.
• Tip the flour onto one plate. Coat the chicken pieces with flour all sides and transfer to the second plate.
• Set the frying pan on medium high heat with a little oil in it.
• Using the tongs, dip a piece of flour coated chicken in the egg, let drip a bit and then place it in the pan. Cook 5 minutes each side (should reach internal temperature of 68°C) and remove to the serving platter. Repeat with remaining chicken.
• Once the chicken pieces are all cooked, place the lemon slices in the pan. Cook 1 minute each side and place on top of the chicken in the serving plate.
• Remove any black bits from the pan with a paper towel and add the butter to the pan – medium heat. Once the butter is melted, add the flour and mix with the whisk until it forms a paste (roux). Add the wine slowly to the roux while mixing with the whisk until smooth.
• Increase the heat to medium high and let simmer 5 minutes to thicken the sauce a bit.
• Pour the sauce over the chicken and serve with rice and vegetables.