Chicken Francaise

• Meat

  • 6 Chicken breasts, large boneless

• Produce

  • 1 Lemon
  • 1 1/3 tbsp Parsley

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 3 cup Chicken broth, low-sodium

• Condiments

  • 6 tbsp Lemon juice

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 1/2 tbsp Cornstarch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Canola oil

• Dairy

  • 4 tbsp Butter
  • 1 Stick Butter
  • 2 tbsp Milk

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees F.
• You will need two separate bowls to coat the chicken; one for the flour and one for the egg wash-eggs, lemon juice, milk and parsley; whisk all together
• Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
• In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned.
• Place cooked chicken directly in your baking dish and repeat until all of the chicken is cooked through. (If you need to, you can add 2 Tbsp. butter and 1/4 Cup Canola oil if the oil mixture in the pan has been depleted by cooking).
• Pour the lemon sauce over your cooked chicken. Slice lemons in 1/4 slices and put on top. Bake for 30 minutes.
• In a medium saucepan, melt the butter over medium heat.
• Add lemon juice and white wine.
• Add 2 3/4 cups of chicken broth (reserving 1/4 cup) and parsley. Bring to a boil and stir for approximately 5 minutes.
• In a measuring cup, add remaining 1/4 cup of chicken broth and 1 1/2 Tbsp cornstarch and stir together until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir constantly until sauce gets slightly thickened.