Dreamy Chicken Francese
Sounds fancy but really it’s pretty simple. It just means Chicken Cooked in a French Style. Sometimes this recipe calls for the chicken to be pounded thin but this recipe did not. And I liked the fact that the chicken was plump which provided for a meatier bite. And covered with that rich cream sauce . . . . well that was special.
Prep: 15 mins. Cook: 30 mins. Total:4 0mins. Servings: 4-6
Ingredients
- 4(5 ounce) boneless, skinless chicken breasts
- 1/2 C tapioca starch OR Cornstarch
- 1/2 C all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 4 tablespoons olive oil or vegetable oil
- 4 tablespoons salted butter, divided
- 4 cloves garlic, minced
- 1-1/2 cups whipping cream
- ¾ cup chicken broth
- 1/3 cup Pinot Grigio wine (Optional)
- ½ medium lemon, juiced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
Preheat the oven to 200 degrees F (95 degrees C).
Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
Combine tapioca starch(I used cornstarch), flour, and salt in a shallow dish(I use a gallon plastic bag) and mix well. Place eggs in another shallow dish, and beat well.
Heat oil and 2 tablespoons butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
Place chicken in the preheated oven to keep warm.
Meanwhile, reduce heat to medium-low, and melt remaining 2 tablespoons butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it’s not stirred regularly. Serve chicken topped with sauce.
