Chicken Breasts "Frances"
76 30 минут -
Sometimes, working in the country, you are so tired that the only desire is to crawl into bed and press the remote button. But what to do if your stomach is so empty that hums like angry hungry dog? You can make a sandwich or something similar and problem solved, right? But what if you are tired of fast food and you want something homemade and delicious? There is only one solution - to do something that requires a little more time than a sandwich but 100 times better! I have something for the occasion. Chicken Francaise (Chicken Francaise) will solve all your problems. Your stomach will be happy, and you don't have to spend a lot of time in the kitchen! Tender chicken breast served in a fabulous lemon-wine sauce and is ready in half an hour!
for 8th of Marchfor Valentine's Day
Ingredients for Chicken Breasts "Frances"
- Figure - to taste
- Chicken breast - 4 PCs
- Flour - 1/2 stack.
- Chicken egg - 2...3 PCs
- Salt - 1/2 tsp.
- Black pepper - 1/2 tsp.
- Lemon - 1/2 PCs
- Dry white wine - 1/3...1/2 stack.
- Butter - 1/2 stack.
- Parsley - 3 tbsp.
- Parmesan - 2 tbsp
- Olive oil - 3...4 tbsp
Step by step instruction of cooking Chicken Breasts "Frances"
Prepare the necessary ingredients.
Pour water into a saucepan, bring to a boil. Add the rice bags (1 bag for 1 serving) and cook until tender.
While cooking the rice, make chicken. Place chicken Breasts between two sheets of plastic film and gently beat with a mallet to a thickness of 0.5-1 cm If the Breasts are very large, pre-cut in half lengthwise. A little salt and pepper. If desired, sprinkle of fragrant dried herbs.
Flour pour into a bowl.
Separately, lightly beat eggs. Add 2 tablespoons finely chopped parsley, salt, pepper, grated on a fine grater Parmesan (or any hard cheese) and mix well.
Heat the olive oil in a large skillet over medium heat. Chicken breast roll in flour, then dip in eggs, let excess drip off and fry Breasts 2-3 minutes on each side until Golden brown. Ready the chicken out onto a plate.
From the pan to drain the remaining oil and return to the fire. Add the butter and melt it over the fire. Pour the wine and a squeeze of half a lemon juice, cook for a few minutes, until the sauce slightly thickens.
Stir in 1 tbsp chopped parsley. Remove from the heat.
On a plate put the rice, chicken pieces, cover with the sauce. Garnish with chopped parsley and thinly sliced lemon slices. Bon appetit!