Francaise, Chicken, Veal or Filet of Sole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 boneless, skinless chicken breast halves, pounded thin
or 4 veal cutlets, pounded thin
or 6 filet of sole or white fish
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 large eggs, beaten
1/4 cup olive oil
1/2 cup dry white wine
1/2 cup chicken stock
3 tablespoons fresh lemon juice
1/4 cup butter
Salt and pepper, to finish
1/4 cup chopped, fresh parsley
2 whole lemons, 1 very thinly sliced, 1 for squeezed juice
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Directions: |
Directions:Heat the olive oil in a large skillet set over medium high heat.
Stir together the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, making sure to coat the whole surface of the chicken. Shake off any excess flour; there only needs to be a thin coating of it on the chicken. Quickly dip the chicken in the eggs and allow any excess egg to run off.
Place the prepared chicken in the heated oil and fry the chicken breasts for 2 to 3 minutes on each side, until the meat is cooked through and golden brown. Remove the chicken pieces and place them on a triple-layer of clean paper towels to drain. Loosely tent the chicken with foil to retain the heat.
Pour off and discard the remaining oil in the skillet. Deglaze the pan over medium-high with the white wine, chicken stock, and lemon juice, scraping up any browned bits left over from the chicken. Place the butter, parsley, and salt and pepper to taste, and 4 slices of lemon in the pan and reduce the heat to medium. Allow the sauce to simmer and thicken, until it can coat the back of a spoon.
Place the fried chicken into the lemon sauce and allow it to warm through for a minute, turning once. Transfer the chicken to a serving plate and layer with the thin lemon slices as a garnish. Drizzle any remaining sauce over the chicken breasts and serve immediately. |
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This recipe for Francaise, Chicken, Veal or Filet of Sole is from