Chicken Francaise

Chicken Francaise

=> 2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
1/2 cup vegetable oil
1/2 cup butter
1/4 cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges
chicken francaise

=> 2 cups flour with salt and pepper. covering chicken cutlets in experienced flour, shaking off more, then dipping in egg.
=> Then Reflect vegetable oil in a large pan over middle heat. fry chicken up to golden brown to both sides, 5 to 7 minutes; transport to a plate.
=> Thaw butter in the same pan; cook and shake outstanding 2 tbspn flour in butter for 5 record, then add chicken broth and lemon juice. boil up to thickened, about 10 minutes. Return chicken to the pan. Continue simmering up to chicken is no longer pink in the middle, about 15 more minutes.
=> Serve hot with lemon wedges and rosemary sprigs.

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One Response to “Chicken Francaise”

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