Chicken Frenchays

Why You’ll Love This

It’s a classic. It’s delicious. It’s easy.

The chicken should be tender, velvety almost.

The sauce is balanced. It’s lemony, but it’s not punching you in the face because the butter mellows it out. It’s nicely garlicky.

Ingredients

• garlic cloves
• coarse salt
• fresh Italian parsley
• one lemon
• flour
• butter
• Italian oregano
• salt
• eggs
• chicken stock
• white wine
• olive oil

Instructions

1. Cut the garlic cloves in half and smash them to remove the papers.
2. Chop until they’re the size of a small dice.
3. Add some coarse salt to it.
4. Use your free hand as leverage to work the garlic until it feels like a paste, but the garlic remains in these small dice.
5. Place that into a bowl and set aside.
6. Roll up a small bundle of fresh Italian parsley.
7. Chop it in every direction until it’s processed into a fine mince.
8. Get that into a bowl and set it aside.
9. Half the lemon, slice into thin rounds.
10. Remove the seeds in those rounds.
11. Save the other half for its juice.
12. Take about a tablespoon of butter, go right into about a tablespoon of flour with it.
13. Use a little spatula and just sort of knead the butter and the flour together.
14. Work the room temp butter into the flour until you can’t really tell that there was ever flour in there to begin with.
15. Place that back into the fridge until ready to use it.
16. Season the flour and the egg, and then add a little bit of Italian oregano.
17. Beat those eggs.
18. Mix up that flour.
19. Get a cutting board set up.
20. Bring the chicken close to you.
21. Starting at the thicker side of the filet, carefully shave a thin slice of chicken, as thin as possible, making your way from the top of the chicken to the bottom.
22. Go through slicing the rest of the chicken.
23. When done, lay the pieces out on the board and season them on both sides with a little bit of salt.
24. First, dredge the chicken into the flour until it’s fully coated.
25. Shake off the excess.
26. Drop that into the egg and make sure it gets well coated in that egg.
27. Repeat with the rest of the chicken.
28. Hold the cutlets in the egg until ready to cook.
29. Give them a nice flip, make sure they’re all kind of soaked and coated well in that egg mixture.
30. In a high-rimmed saute pan, add enough olive oil to coat the bottom of the pan, and then get it hot.
31. Once hot, add the chicken, about three at a time.
32. Cook it hard and fast on that one side.
33. Once the chicken is nicely browned on that bottom side, and it looks like the chicken is about 60% cooked, give them a flip.
34. Allow them to kiss the other side with the heat.
35. Remove them from the pan.
36. Cook up the rest of the chicken.
37. Rotate them while they’re cooking.
38. Transfer to the plate and set off to the side.
39. Drain that oil to prepare the pan for the sauce.
40. Let it cool before continuing with the sauce.
41. Once cooled, add a small amount of oil and then the garlic.
42. Cook that on medium high until the garlic is nicely browned.
43. Once it’s browned and it’s nicely fragrant, turn the heat off.
44. Deglaze the pan with some white wine.
45. Lower the heat and let it go.
46. Look for the wine to start showing lots of little bubbles as it reduces.
47. Add about three cups of the chicken broth.
48. Bring that up to a simmer and allow that sauce to reduce, maybe about halfway, just until the sauce starts to form a tiny bit of structure.
49. Once reduced enough, add in the lemon slices.
50. Juice in that half of lemon through a strainer to catch the seeds.
51. Season with a little bit of salt.
52. Grab the kneaded butter out of the refrigerator.
53. Toss that into the sauce and start working it in slowly.
54. Once it’s all melted, bring that mixture back up to a boil to activate the thickening power.
55. Add the chicken back to the pan with all of its cooking juices.
56. Let that finish cooking.
57. Let that sauce cook for about two to three minutes with the chicken in it until it becomes nice and thick.
58. Check the consistency.
59. Give it a taste.
60. Finish with some fresh parsley.

Cooking Tips

If the sauce is too lemony, add more butter to balance it out.

If the sauce is too thick, you can add a little bit more stock to thin it out.

And if you like the sauce a little bit more zingy, more lemony, use less butter.

Serving Suggestions

I shingle the chicken around the center of a plate.

Then place the lemon wedges on top so you can identify the dish visually.

Then you want to go to town on that sauce.

I got some nice bread to clean up this plate, so I’m going to want enough sauce for the chicken and the bread.

That’s all that I have today. Until next time, take care of yourself and go feed yourself.