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Chicken Alla Francese




Source of Recipe


Ciro's Italian Deli and Restaurant,, Davie, FL


Recipe Introduction


A light but intensely flavorful dish, easy to execute and even easier to eat.

This is a dish that requires your attention from start to finish and is best served as soon as the final stir is given to the delicious sauce. The tender chicken breasts are pounded to a ¼-inch thickness. This increases the size of their surface considerably so if you are serving more than two hungry people, you will need to saute your chicken in several batches so they cook quickly and evenly.

Yield: 2 servings

The chef uses a French Chablis, which is a dry, delicately flavored white wine that is made with chardonnay grapes. It is often described as a brisk, slightly fruity but dry wine with a refreshing acidity.

We have found the easiest and neatest way to flatten chicken breasts or any other small pieces of meat or poultry is to place them on a substantial cutting board covered with parchment paper. Cover the poultry or meat with plastic wrap and pound it with the flat side of a meat mallet.

If you don't have a meat mallet, use a rolling pin or even a heavy can or bottle (with care). The parchment paper and plastic wrap keep your cutting board and pounding utensil clean.



Recipe Link: http://sun-sentinel.com (You Asked For It)

List of Ingredients




4 (4-ounce) chicken breast halves
Salt and fresh-ground black pepper, to taste
½ cup plus 2 teaspoons all-purpose flour, divided
2 large eggs
¼ cup vegetable oil
¾ cup white wine (preferably a French Chablis)
2 tablespoons fresh-squeezed lemon juice
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped flat leaf parsley, for garnish
4 (1/4-inch-thick) slices lemon, for garnish



Recipe



Cover the surface of a cutting board with parchment paper. Lay the chicken breasts flat on it and lay a piece of plastic wrap over them. Pound the chicken with the flat side of a meat mallet (or a rolling pin or a heavy bottle) until they are about ¼-inch thick. Sprinkle with salt and pepper.

Put 1/2 cup flour in a shallow dish, season with salt and mix with a fork to distribute evenly. In a wide bowl, whisk the eggs.

Heat the oil in a nonreactive large heavy skillet over medium-high heat. Dredge both sides of the chicken cutlets in flour, then dip in the egg to coat completely. Let any excess drip off. When the oil is hot, add the cutlets and fry just a minute on each side or until golden, turning just once. Remove the chicken cutlets to a large platter and discard the oil.

In the same skillet, over medium heat, stir together the wine and lemon juice. Return the chicken to the skillet and bring the liquid to a simmer. Reduce the heat, cover and simmer about 5 minutes. Remove the chicken to two warm dishes and tent with foil to keep warm.

Combine the remaining 2 teaspoons flour and the butter well in a small bowl and whisk into the wine mixture in the skillet. With the heat on medium-low, simmer the sauce gently about 2 minutes. Pour the sauce over the chicken and garnish with the chopped parsley and lemon slices. Makes 2 servings.