Apr 03

1, 2, 3 Easy – Chicken Francaise

Michael Symon Chicken Franciase

The Best and Easiest Recipe out there for Chicken Francaise  from Michael Symon-

Never fails and restaurant good!

  • 1/4 cup Extra Virgin Olive Oil
  • 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)
  • 2 Garlic cloves (sliced)
  • 1/2 cup White Wine
  • 1/2 cup Chicken Stock
  • 1 Lemon (zest and juice)
  • 1/3 cup Capers
  • 6 tablespoons Parsley (roughly chopped)
  • 3 tablespoons Butter

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

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.

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.

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

Thank you Michael Symon! It is the best



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