Try this Crows Nest Chicken Francaise recipe, or contribute your own.
- Carbohydrate 13.42666625 g
- Cholesterol 1130.2315625 mg
- Fat 48.553999375 g
- Fiber 0.375975005380809 g
- Protein 52.250519375 g
- Saturated Fat 14.5829935949375 g
- Serving Size 1 1 Serving (454g)
- Sodium 571.54375 mg
- Sugar 13.0506912446192 g
- Trans Fat 5.4686670943875 g
- Calories 706 calories
Step-by-step
- Flatten chicken breast.
- Dip in flour, then in the beaten eggs.
- Put in pre- heated saute pan with oil & saute on both sides.
- Discard oil and add wine, chicken stock, lemon juice and reduce.
- Add butter - swirl pan until lightly thickened then sprinkle with chopped parsley and sale & pepper to taste.
Why does the coating slide off the chicken the moment it hits the hot oil? Without an explicit dry-dredge step, moisture on the meat creates a steam barrier that repels the egg wash. Pound the chicken breasts to an even thickness of one-half inch to guarantee uniform cooking times. Dredge each cutlet lightly in flour, shaking off all excess before submerging it in the beaten eggs. The flour acts as a binding agent, allowing the protein structure of the egg to adhere firmly to the poultry surface during the initial sauté in vegetable oil at medium-high heat.
Discarding the frying fat before building the pan sauce prevents acrid, burnt flavors from ruining the final dish. Pouring cold white wine and chicken stock into the hot skillet triggers immediate deglazing, dissolving the browned fond stuck to the pan bottom. Simmer the liquid mixture for three minutes to evaporate the sharp alcohol burn while concentrating the remaining natural gelatin and stock proteins.
Swirling cold butter into the reduced pan liquids at the very end creates an emulsion. The milk solids and fats disperse into tiny droplets, thickening the sauce naturally without requiring cornstarch or extra flour. Finish the pan with fresh lemon juice to introduce acidity, which balances the rich fats and cuts through the heavy coating.
