Michael Symon's Chicken Francaise

Lemon Chicken Breast

skill level

Easy

time

1-30min

servings

cost

Contributed by : Michael Symon

Francaise sauce, combining lemon, wine, and broth, can be used with fish or beef, too.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 1/4 cup Extra Virgin Olive Oil

instructions Heat oil in a large sauté pan over medium-high heat.
step 2

ingredients Flour for dredging
Salt and Pepper to taste
3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
2 Eggs plus 2 tablespoons Water (whisked)

instructions Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden.
step 3

ingredients 2 Garlic cloves (sliced)
1/2 cup White Wine
1/2 cup Chicken Stock
1 Lemon (zest and juice)
1/3 cup Capers

instructions Add the sliced garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, lemon juice and capers and allow to reduce for 1 to 2 minutes.
step 4

ingredients 6 tablespoons Parsley (roughly chopped)
3 tablespoons Butter

instructions Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.
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