Chicken Francaise

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Chicken breast fillets		300g
Flour		3 tbsp
Eggs		2
Salt & pepper		as required
Lemon sauce:
Lemon		1/2
Parsley		as required
Butter		1 tbsp
White wine		100ml
Chicken stock		200ml
Salt & pepper		as required

Method

Prep

15min

Cook

15min

Here are the ingredients. Cut the chicken breast thinly by slicing into 3 joined slices and opening out flat.

Season the chicken with the salt & pepper. Season the flour and eggs separately in two bowls with salt & pepper.

Put some olive oil in a large frying pan.

Dredge the chicken with the flour, run through the beaten egg and put into the frying pan on medium heat.

Pour over the remaining egg and fry the chicken on both sides for 3-4 minutes each side. Remove to a plate.

Add the lemon sauce ingredients into the frying pan on high heat.

When the sauce is boiling, return the chicken to the pan and cook. Turn it over once, basting with the sauce.

When the sauce has thickened and reduced by half, transfer to a serving dish.

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