#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!

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