Chicken alla Francese 

Chicken alla Francese is one of those dishes to prepare on a cold winter evening or when you want something delicious. The protagonist of the chicken recipe French is the chicken breast, lean and often unappetizing cut of meat: this recipe completely transforms it, giving it a new appeal. Despite the name, however, it is not a recipe of French origin but comes from the United States, where they have reinterpreted chicken breast according to their perspective: French or not, it is an exquisite and easy recipe to make.

Ingredients

CHICKEN BREAST 4

EGGS 1

BUTTER 30 gr

FLOUR to taste

PEPPER to taste

SALT to taste

EXTRA VIRGIN OLIVE OIL to taste

LEMON 4-5 thin slices

FOR THE LEMON SAUCE

BUTTER 60 gr

FLOUR 40 gr

ONION 1/2

MEAT BROTH 1 glass

WHITE WINE 1/2 glass

LEMON JUICE 1/2 glass

SALT to taste

PEPPER to taste

PARSLEY to taste

Method

In a baking pan with low edges put the flour, break the eggs in a large bowl. Take the slices of chicken breast and pass them first in the flour, then in the well-beaten egg and then back into the flour. Cook the chicken cutlets in a non-stick pan where you melt a knob of butter. Once cooked, add salt and pepper, then set aside. Chop the onion and put it in the same pan, browning it with butter and a drizzle of oil. Deglaze with wine, add the broth and lemon juice and shrink the sauce for a few minutes over low heat, adding a tablespoon of well-sifted flour. When the sauce has congealed a little, put the cutlets back in the pan for a minute. Turn off the heat, garnish with slices of lemon and parsley to taste, then serve.

Recommendations

You can replace the chicken breast with turkey breast or, if you prefer a meat with a more intense flavor, with slices of beef. You can replace the flour with a whole wheat flour, for a more rustic taste, or with a rice flour, if you have to avoid gluten.

Tip

Pay attention to the sauce: it must not shrink too much or burn, to prevent the whole dish from acquiring a bitter taste. If you have made it shrink too much, just add half a glass of broth or water. You can vary the doses of lemon juice to taste: increase them a little if you prefer a fresher and more pungent taste.

Preservation

The chicken alla Francese keeps in the fridge for 24 hours; Once taken out of the fridge, before consuming it, sauté it in a pan with half a glass of water, so that the sauce does not shrink too much. However, I recommend eating the dish immediately after preparing it to enjoy all the aromas it will release.