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  • Chicken Francaise

    3 votes
    Chicken Francaise
    Prep: 10 min Cook: 30 min Servings: 5
    by Michael Swiney
    20 recipes
    >
    This is one of my all time faves, but I don't cook it a lot because I gain 3 pounds just thinking about making it. It is SOOO good though, I allow myself to make it about twice a year.

    Ingredients

    • 1 lb of thin Speggetti or Angel Hair pasta
    • 5 thin sliced boneless Chicken Breast
    • 3 eggs
    • 4 oz of grated Ramano Cheese
    • 1 tsp of Sea Salt
    • 1/2 tsp of White Pepper
    • 1 tsp of dried Parsley
    • 1 cup of flour
    • enough oil to coat the bottom you your pan
    • 1 1/2 cups of Chicken Stock
    • 1 1/2 cups of butter
    • 1 or 2 Lemons.

    Directions

    1. Cook pasta as directed
    2. Whisk together eggs, Romano cheese, parsley, salt and white pepper. Set aside.
    3. Put flour on a plate
    4. Heat the oil until the surface of your pan becomes very wavy and smoke just starts to rise.
    5. Dredge your chicken in the flour on both sides. Tap lightly to get the excess off
    6. Coat chicken in egg mixture, allowing excess egg to drip off
    7. Fry each side of chicken until a light blond color
    8. When all the chicken is done, pour in a splash of the chicken stock. Be careful because it will steam and potentially throw hot oil up.
    9. with a spatula or wooden spoon, scrape up all the lovely goodies that are stuck to the pan from frying the chicken.
    10. Add the rest of the chicken broth and wait until it starts to slowly boil.
    11. Add the butter and stir constantly until it incorporates into the broth.
    12. I like the subtle background of the lemon, so I add the juice of one lemon. If you enjoy the full frontal assault on your taste buds, add a second lemon.
    13. Lay the pasta on the plate, add the chicken and pour your GLORIOUS sauce over it and enjoy!

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    Comments

    • ShaleeDP
      ShaleeDP
      I will try this one soon with hopes that i will make it so mouthwatering:)

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