How To Make Chicken Francese

#shorts #chickenfrancese #lemonchicken

Chicken Francese:

2 Chicken Breasts
Flour for dredging (Sub gluten free flour)
3-4 Eggs
4 Cloves Garlic
1 Shallot
2-3 Tbsp Butter
1/2 of a lemons juice
1 Cup Chicken Stock
1/2 Cup Dry White wine
1/4 Cup Chopped Parsley
Salt and pepper
1 Tbsp Corn Starch
2-3 Tbsp water
Olive oil

*Slice chicken 1/4in thick and season both sides with salt and pepper.
*Season flour with salt and pepper.
*Crack eggs in a large bowl, add 1 Tbsp of water and whisk.

*In a large pan, cover the bottom 1/4in with olive oil (enough to shallow fry) and heat to 350 degrees.

*Dredge chicken in flour, then egg, and immediately into the hot oil allowing it to shallow fry on both sides (about 5 min a side) until the internal temperature is 165 degrees internal.

*Set chicken aside.

*Remove olive oil but leave about 3 tablespoons.

*Add shallots and garlic and cook until fragrant. Add white wine and simmer for 3 minutes.

*Add chicken stock, lemon juice, salt and pepper to taste. Allow to reduce for a few minutes. (5-7 minutes)

*Make a corn starch slurry by combining corn starch,water, and mixing. Add slurry to your sauce and allow to thicken. If too thick add more chicken stock. If too thin add more corn starch and water. (Your looking for a consistency slightly thicker then double creme)

*Finish with butter and parsley. Add your Chicken back and warm.

Serve with rice or pasta and a veg. (Broccolini, asparagus etc..)

Enjoy!

INSTA: @matthewaugusta

TikTok: @matthewaugusta

[sandrales]

This looks so great and I based my family dinner off of it last night. But honestly you don’t need the slurry. Before you add the butter, reduce the sauce liquid by half. The butter needs to be very cold, even frozen, and don’t just let it melt. It’s meant to emulsify and that’s how you very slightly thicken the sauce, and that’s all you want (not with a slurry). Add the very cold butter (off the heat) and keep it moving constantly until melted. Perfect 👍 Thanks for the inspiration!!

[jonnicolette]

Anyone making this, please DO NOT MAKE A SLURRY, AKA CORN STARCH AND WATER.

Make a roux, butter and flour.

[milagrosgranados]

I just made this dish. It was absolutely delicious. My sauce was a little lighter than yours, but the flavor was out of this world. Thank you for such an easy recipe. The video was a little fast for me, though I had to keep rewinding. I hope you have this recipe in your Playlist, but a slower speed.

❤ 😋

[southenchamp]

I always check out a more longer narrated version of a recipe I’ve never done before my private events, and I must say I look for your videos for a shorter simpler sweeter version and just as executed if not more! Keep it up 💯

[symonem.]

The first time watching, I really paid attention, the second time, I was bumping to the beat.

You are very entertaining. Great personality for this stuff.

[Somereasonstolive]

Liked as soon as i heard the season joke

[antoniobaskerville]

My Second time here . Great meal Great and simple Bro😊

[tbunnyshy]

Excellent! Sometimes my garlic turns blue. Is this normal?

[kchorrto]

Noooo 😂 garlic and shallot jajaja nooo

[Parody-Jerk]

there's probably a less racist recipe out there but this one hits the spot!

[jaimecostello]

😂 did you say "white people please make sure it is season both sides?" Hahaha 🤣

[robertdooner]

Don’t understand the white people seasoning thing lol. I’ve literally never not seasoned something! Think it’s an out played joke. Chicken looks great though!

[syncretik]

he says white people as if he's not from orange county sheeeeit

[ricoaztec]

Chicken is a 1/4 thick... and were taking "internal" temp...😂

[np]

“White People : season your food”
Really dude? Ok..
Black People: make sure you pay for it

[imani]

Black ppl threw on a lil onion and garlic powder on the chicken too 🤭

[georgespeirs]

Did you say white people salt both sides of your chicken

[User-nguy]

Why the f#ck they all act like this in almost all recipes i find on yt