How to Cook Chicken Francaise(lemon Chicken)

A tasty, lemony chicken dish your whole family will enjoy!

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How to Cook Chicken Francaise(lemon Chicken) Recipe
33 Steps
Ingredients
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1
Ingredients

Ingredients

2

Season your chicken with salt and pepper. Not too much salt or omit this step if you want.The pecorino Romano is salty. Set up three bowls,one with flour,one for the eggs and lastly the chicken.

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3
Put the eggs in a pan.

Put the eggs in a pan.

4
Add the pecorino Romano.

Add the pecorino Romano.

5
Add the parsley.

Add the parsley.

6
Beat together.

Beat together.

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Add your oil to a pan over medium heat.

Add your oil to a pan over medium heat.

8
Add a tbs of butter as well

Add a tbs of butter as well

9
Dredge the chicken in the flour.

Dredge the chicken in the flour.

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Then the eggs.

Then the eggs.

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Brown each side of chicken.

Brown each side of chicken.

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Getting browned.

Getting browned.

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Ahh nice and browned, continue with the same steps for the rest of the cutlets. When your done don't forget to wash your hands, your messing with chicken and eggs they have loads of germs.

Ahh nice and browned, continue with the same steps for the rest of the cutlets. When your done don't forget to wash your hands, your messing with chicken and eggs they have loads of germs.

14
Like this, i thought it would be nice to do a lil video to help you along. Did you notice I have 3 bowls ?hee hee

Like this, i thought it would be nice to do a lil video to help you along. Did you notice I have 3 bowls ?hee hee

15
Now that we fried all the chicken, lets put them in a nice warm place. Time to make the sauce.

Now that we fried all the chicken, lets put them in a nice warm place. Time to make the sauce.

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In the same pan we cooked the chicken  lower the heat and add the wine.

In the same pan we cooked the chicken lower the heat and add the wine.

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The idea is to deglaze the pan. You see the color brown? That my dearies is flavor.

The idea is to deglaze the pan. You see the color brown? That my dearies is flavor.

18
Add a tbs of butter.

Add a tbs of butter.

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Let the wine and butter reduce a little. Like above.

Let the wine and butter reduce a little. Like above.

20
Now lets add the broth.

Now lets add the broth.

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The lemon juice as well.

The lemon juice as well.

22
Now lets play a little. Lets make a rue otheriwise known as a beurre manié (its a short quick way,it still has the same components being butter and flour, no biggy) :D

Now lets play a little. Lets make a rue otheriwise known as a beurre manié (its a short quick way,it still has the same components being butter and flour, no biggy) :D

23
Take a tbs of softened butter and add 1/2 tbs of flour and blend. It should be equal amounts but just remember the chicken has flour and that will also thicken the sauce.

Take a tbs of softened butter and add 1/2 tbs of flour and blend. It should be equal amounts but just remember the chicken has flour and that will also thicken the sauce.

24
Blend well like I'm doing and set aside.

Blend well like I'm doing and set aside.

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Add the beurre manié (rue)to the sauce, this is what will thicken it a bit.

Add the beurre manié (rue)to the sauce, this is what will thicken it a bit.

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Whisk it in.  No need to go bat crazy here, that's the beauty of this cold rue, it melds in beautifully no lumps, no nothing. Cook it down  and stir it a few minutes to remove the floury taste.

Whisk it in. No need to go bat crazy here, that's the beauty of this cold rue, it melds in beautifully no lumps, no nothing. Cook it down and stir it a few minutes to remove the floury taste.

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As soon as the sauce thickens a bit, add your warm chicken.

As soon as the sauce thickens a bit, add your warm chicken.

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Let the chicken soak up all that flavor. Turn them over if you like. Yum almost done.

Let the chicken soak up all that flavor. Turn them over if you like. Yum almost done.

29
Turn off the heat and here is what it should look like. There should be sauce covering the pieces. If not that means you kept the heat on and the chicken soaked it up. That's not a problem.

Turn off the heat and here is what it should look like. There should be sauce covering the pieces. If not that means you kept the heat on and the chicken soaked it up. That's not a problem.

30
Place the chicken on a plate and cover it with some of that lemony wine  sauce. You can add a lemon slice on top, if you want to get fancy schmancy.  ;) enjoy

Place the chicken on a plate and cover it with some of that lemony wine sauce. You can add a lemon slice on top, if you want to get fancy schmancy. ;) enjoy

31

If you want more sauce or if it thickened too much for your liking, here is what you need to do. Take a pan, add a 1/2tsp of butter, add 1/4 cup of wine,let it reduce.When the sauce has reduced..

32

add 1/4c of broth & the juice of 1/2 a lemon or a whole lemon. To thicken the sauce make a rue like i showed U with a 1/2 tbs butter and 1/4 tsp of flour, add to the sauce.

33

Add this mixture to the chicken and heat. You have now made extra sauce. I'm just saying. :D

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