I love chicken francaise…like a lot. For a short period, of approximately 3 years, it was all that I would order from our local pizza place. I’m not sure if it’s the magic of the fluffy batter or the zingy lemon flavor that I adore but something up in there does it for me. I attempted to make it years ago and completely botched the sauce. I’m actually certain the directions read “Stir continually until thickened.” Gonna be honest, I had no patience in my 20′s to stir continually. Recipes that read “stir continually” were redacted for my benefit and well, botched sauces happened. Now that I’m more, ahem, mature (lolz) I gave the lemony chicken dinner another shot and boy, am I happy I did. I’ve come up with the following recipe for maximum lemon and for minimum effort. I give you my incredibly easy chicken francaise recipe. Winner winner chicken dinner!
For the fluffy coating:
1/2 c. flour
1/2 c. bread crumbs (pick your favorite kind, you can go fancy or regular 4C works too)
3 eggs, beaten with a splash of water
salt & pepper
1 1/2 lb chicken breasts
1/4 c. Extra Virgin Olive Oil For the lemony sauce:
1 1/2 sticks of butter
4 garlic cloves, minced
1 1/2 c. white wine
3/4 c. chicken broth
3 tsp corn starch
1/2 c. lemon juice
Cut breasts and pound until your slices are thin. You can cheat and buy thinly sliced breasts already but I still recommend pounding it yourself. The chicken should be about 1/4 to 1/2 an inch. Season lightly with salt and pepper. Dip your chicken breasts in flour, then eggs, then bread crumbs.Here’s a photo of Seamus working dutifully at our dredging station. Cooking is something that has evolved for Seamus. First and foremost, he cooks as part of his occupational therapy. He and his therapist work on recipes that help him with his finger strength and coordination. But more than just for OT, Seamus is discovering that he has a gift for baking. As a parent of a child on the autism spectrum you always want to expose them to new skills and help them to develop their own talents. I love that cooking and baking can be that talent for Seamus. When you’re dredging your chicken, the sappy proud mama tears are completely optional and not at all necessary for the overall recipe. Fry the cutlets in olive oil on medium heat until golden brown. You can tent these on a plate with aluminum foil or place them in the oven in a pie plate to keep them warm while you’re making the sauce. Mix the corn starch and chicken broth so there are no lumps. Heat butter in a sauce pan on medium to low heat. Add the rest of your liquid items.You can throw lemons slices in here for some extra zing, if you like. Stir while the sauce thickens approx. 10 minutes. (I’m not going to say continually but you get the idea.) Serve sauce over chicken.
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