Simple and Fast. I made Chicken Francais, but did not follow a recipe. My version always receives rave reviews. Chicken Francais is usually dredged in flour and then egg. I leave out the egg. I just dredged the chicken in flour, seasoned it with salt and pepper, and put it in a hot saute pan that had butter and olive oil heated. About 3 to 4 minutes per side, and then put the chicken on a plate and cover it with foil. To the pan, I added white wine. That cooked down, and I added lemon juice, a knob of butter, and parsley. The chicken went back into the pan for about 3 to 4 minutes. That was it. Fast, simple, and delicious.
No comments:
Post a Comment