Chicken Francese with Chef Frank

Chicken Francese is a dish that I have loved for a long time. In my early years working at a catering hall on Long Island this was a staple chicken dish on most buffets. There are a few techniques used in this dish that are used in other aspects of cooking. Pan frying, pan sauce & monte au beurre a reduction to make a silky sauce. Give it a try & you will love to too.

Film, Editing & Production:Karen & Frank Proto

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For the chicken

1#/454 g chicken breasts, pounded thin
4-5 eggs
1 cup/136 g ap flour
8 oz/237 ml vegetable oil

For the sauce
2 tbsp/28 g olive oil
3 cloves garlic, chopped
1/4 #/57 g unsalted butter, cold cut in cubes
1 cup/237 ml dry white wine
2 cups/474 ml chicken stock
1 lemon
1/4 cup/15 g Italian parsley, chopped

Good sides for this would be

Buttered egg noodles
Orzo pasta with olive oil
Rice
Roasted potatoes

Видео Chicken Francese with Chef Frank канала ProtoCooks with Chef Frank