Chicken Francaise with Capers
 
Prep time
Cook time
Total time
 
Wow! One mouthful and your are sitting in a bistro in Paris!
Author:
Recipe type: Main
Cuisine: French
Serves: 4 servings
Ingredients
  • 2 chicken breasts ( about 1¼ pounds), butterflied for 4 portions or 1.5 pounds of portioned individually packaged chicken breasts(5)
  • Coatings:
  • ½ c. flour
  • 3 eggs
  • 2 T. Flat Leaf Parsley, finely chopped
  • 1 oz. (1/2 c.) Parmesan cheese finely grated with microplane grater
  • ¼ c. extra virgin olive oil
  • 2 T. butter
  • 2 garlic cloves, pressed
  • 1 c. chicken stock ( I use Better than Bouillon Roasted Chicken Base.)
  • 2 T. butter
  • 1 c. Sauvignon Blanc
  • ½ lemon, juiced
  • 2 T. Flat Leaf Parsley, finely chopped
  • 1 T. capers
Instructions
  1. Butterfly chicken breasts by slicing through parallel to the cutting board. Cover with plastic wrap and pound them with bottom of saucepan or a mallet until flattened to an even thickness. If using the pre-packaged portioned chicken breasts, they may already be thin enough without using this process.
  2. In a separate dish, beat eggs. Season lightly with salt and pepper. Add 2 T. of the fresh parsley or 2 t. dried parsley along with the parmesan cheese. Blend well.
  3. On the side, have the chicken stock, wine, garlic, lemon juice and remaining butter and parsley ready to go.
  4. In a large skillet, bring olive oil and butter to medium heat.
  5. Pat chicken dry and coat both sides with flour.
  6. Dredge in egg wash, making sure its thoroughly coated.
  7. Place in pan and cook for 4-5 minutes per side, Transfer to plate and keep warm.
  8. In the same frying pan, add the stock, wine, garlic, parsley, butter, capers and lemon juice. Reduce sauce for about 4 minutes on medium-high heat.
  9. Return chicken to the pan with sauce and continue to heat on medium, while sauce continues to thicken slightly. Serve immediately.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chicken-francaise-capers/