Instructions:
Preparing chicken alla Francese reverses the order in which chicken is ordinarily coated. Here, the chicken is dipped first in flour and then in beaten egg. The result is deep golden chicken with a delicate, puffy coating. - 4 medium skinless, boneless chicken breast halves (11â„4 pounds)
- 2 tablespoons plus 11â„2 teaspoons all-purpose flour
- 1â„2 teaspoon salt
- 1 large egg
- 2 teaspoons olive oil
- 2 tablespoons butter or margarine
- 2 lemons, each cut in half
- 3 garlic cloves, crushed with side of chef’s knife
- 1â„2 cup chicken broth
- 1â„4 cup dry white wine
- 2 tablespoons capers, drained
- 1 tablespoon chopped fresh parsley
- Place chicken breast halves between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound to 1â„2-inch thickness. On waxed paper, combine 2 tablespoons flour and salt. In pie plate, beat egg.
- In nonstick 12-inch skillet, heat oil over mediumhigh heat until very hot. Stir in 1 tablespoon butter until melted. One by one, coat each chicken breast with flour mixture, dip in egg, and add to skillet; cook 5 minutes. Reduce heat to medium, turn chicken, and cook until chicken loses its pink color throughout, 8 to 10 minutes longer. Using tongs, transfer chicken breasts to platter; keep warm.
- From 1â„2 lemon, cut thin slices; from remaining 11â„2 lemons, squeeze 2 tablespoons juice. To drippings in skillet, add lemon slices and garlic; cook, stirring, until garlic is golden. In small bowl, blend broth, wine, lemon juice, and remaining 11â„2 teaspoons flour until smooth; stir into mixture in skillet. Heat sauce to boiling; boil 1 minute. Stir in capers and remaining 1 tablespoon butter until butter melts. Discard garlic. Arrange lemon slices over and between chicken breasts. Pour sauce over chicken; sprinkle with chopped parsley.
- Makes 4 main-dish servings
Prep: 15 minutes Cook: 20 minutes
