Auguste Escoffier School of Culinary Arts
This classic chicken dish is always a hit. The chef-instructors at Escoffier School of Culinary Arts created an easy-to-follow recipe that results in an authentic version of chicken Francaise or Francese, as it is often spelled. The ingredients are simple and impart lots of flavor and juiciness to chicken breasts.
1 cup plus ½ oz. all-purpose flour, divided
Kosher salt and black pepper, to taste
4 boneless, skinless chicken breasts
½ cup grated fresh Parmesan cheese, divided
¼ cup olive oil
1 garlic clove, minced
1 lemon, thinly sliced
½ cup white wine
1/2 oz. butter
1½ cups chicken broth
Chopped Italian parsley
1. In shallow bowl, combine about 1 cup flour with salt and pepper to make a dredging mixture.
2. Using a meat pounder, pound chicken breasts flat so that they are about ¼-inch thick.
3. Into another shallow bowl, crack two eggs; pierce yolks with a fork and scramble them slightly. Stir in ¼ cup Parmesan cheese. Dredge chicken breasts through flour mixture for a very light coating.
4. Heat olive oil in a large frying pan on medium-high heat. When it is hot, run chicken through egg wash and place chicken in the pan. Cook 1 to 2 minutes on each side.
5. Remove chicken from the pan, add more oil, if necessary and saute garlic. Add lemon slices; deglaze the pan with wine and reduce by half.
6. Stir in chicken broth. Combine butter and ½ ounce flour to make a paste; add small amounts to sauce, whisking constantly to thicken the sauce. Season with salt and pepper.
8. Return chicken breasts to sauce. Serve immediately, sprinkled with cheese and chopped parsley.
Photo courtesy of Auguste Escoffier School of Culinary Arts