Chicken Francaise

Chicken francaise is a american dish that is full of italian and french influences. The dish is pan fried chicken cutlets that are rolled in flour then egg then straight into a pan skipping the last flouring step. The egg coats the chicken in a thin layer and leaves a great browned color on the outside and sealing the juices inside making the chicken very tender. The final step is it is coated in a lemon butter sauce with capers and fresh thyme. Since the chicken is pounded thin, it cooks quickly which makes it a fast dinner that tastes like it takes double the time. Check out the recipe below in this post.

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On a cutting board, think the loose fat off the chicken breasts. Cut each breast in half horizontally through the thick side first. With a meat mallet, pound each piece into a ¼"-1/2" thickness.

In a shallow dish add the flour, salt and pepper, mix until just combined throughout. In a separate dish, add the egg and milk. Mix until fully combined. 

Heat 2 tablespoons of oil in a pan over medium heat, dredge each chicken breast piece in the flour, shaking the excess off then into the egg. Shake off excess egg and place in hot pan. Cook each side for 2-3 minutes then place on a sheet pan. Repeat until all chicken has been cooked. 

In the empty chicken pan, add the garlic and capers. Cook for 30 seconds until garlic browns slightly and get fragrant. Add the chicken stock and wine to the pan and bring to a boil. Reduce the liquid by half, about 5 minutes. 

Remove pan from the heat, add the butter, lemon juice and thyme. Stir until butter melts and sauce thickens slightly. Transfer the chicken to a platter and pour the sauce over. Serve right away.

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