Chicken Francese is a dish that I have loved for a long time. In my early years working at a catering hall on Long Island this was a staple chicken dish on most buffets. There are a few techniques used in this dish that are used in other aspects of cooking. Pan frying, pan sauce & monte au beurre a reduction to make a silky sauce. Give it a try & you will love to too.

Film, Editing & Production:Karen & Frank Proto

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For the chicken

1#/454 g chicken breasts, pounded thin
4-5 eggs
1 cup/136 g ap flour
8 oz/237 ml vegetable oil

For the sauce
2 tbsp/28 g olive oil
3 cloves garlic, chopped
1/4 #/57 g unsalted butter, cold cut in cubes
1 cup/237 ml dry white wine
2 cups/474 ml chicken stock
1 lemon
1/4 cup/15 g Italian parsley, chopped

Good sides for this would be

Buttered egg noodles
Orzo pasta with olive oil
Rice
Roasted potatoes