Chicken Francese

Ingredients

• 2x 250g/9oz Chicken Breasts, close to room temp
• 35g / 1/4 cup Plain Flour
• 3/4 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 2 Eggs, beaten
• 20g / 1/4 cup Parmesan
• 1 1/2 tbsp Olive Oil
• 1 tbsp/15g Unsalted Butter
• 1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends
• 60ml / 1/4 cup Dry White Wine
• 180ml / 3/4 cup Chicken Stock
• 4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed)
• 2 tbsp finely diced Fresh Chives

Method

1. 1

   Take two large shallow dishes. In the first dish, combine flour, salt, black pepper, and garlic powder. In the second dish, whisk the eggs and parmesan. Horizontally slice each chicken breast through the centre to create 4 even-sized cutlets. Individually coat them in the flour mixture, reserving leftover flour.

2. 2

   Add 1 1/2 tbsp oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Dip the floured chicken into the egg mixture, allowing excess to drip off, and place in the hot pan. Cook for around 3 minutes per side until golden outside and just cooked through. Remove to a plate.

3. 3

   Add the lemon slices to the pan and fry for about 20 seconds per side until lightly coloured and softened. Remove and set aside separately from the chicken.

4. 4

   Pour the white wine into the pan and rapidly simmer for about 2 minutes to deglaze and reduce until mostly evaporated. Pour in the chicken stock and 1 tbsp lemon juice, then bring to a simmer.

5. 5

   Toss the cold cubed butter into the leftover flour to coat. Add to the pan and swiftly whisk into the simmering stock. Stir in the chives and continue simmering until the sauce thickens into a glossy texture. Season to taste.

6. 6

   Return the chicken and resting juices to the pan and top with the fried lemon slices. Baste with the sauce to warm through, then serve.