Number One Chicken Francese

today we're going to make this dish chicken franchise it looks like this I'm gonna show you the ingredients right now this is 1 pound of chicken but you know it's ultra thin so you know you could buy it this way what they do is they slice it they fillet it and then they put it through a machine and it gets it real flat otherwise you know you fillet it by yourself you know go do it in half okay the big thick chicken breast and then pound it with a mallet but you know if you can buy it it's a lot easier it is a little bit more expensive though okay you have eggs we have flour we have white wine parsley parsley is always so nice in it it makes it just makes it look good we got lemons we're gonna use I have two lemons here might not need all that for the recipes for one pound all of the ingredients are right in the description I got chicken stock and butter we're going to need non salted butter obviously olive oil salt and pepper William one more thing so at the end and this is a personal preference thing some people like the sauce on the thinner side some like it like like ultra thick which you know a lot of times like catering weddings like chicken franchise just a really popular wedding dish its homies at weddings in on the East Coast but if you want to make it real thick sauce you can use this cornstarch and you know that that'll do the trick quickly what I do is I normally take pieces of butter a couple tablespoons worth of butter I mix it in the flour that we're gonna use and then I throw it in there and if they can sit up a little bit and so this parsley this is really big parsley here so there's some big stems so what I'm gonna do first is I'm gonna remove the stems most of this thick stems now if your kids are helping you this is a great thing for them to do chicken franchise is an italian-american dish it's really important in a lot of a lot of Italian dishes to have a really thin cutlet whether you're using you know veal say you could use pork for this too you want to thin and you know pounding it out learning how to filet and pounding it out is it really you know it's a good skill to learn you don't have to do that with you making brush all a lot of dishes so you'll save money by doing it yourself you'll save a lot of time by buying it in the store so yeah these are really thin they run these right through the mesh through a machine I want nice slices it looks nice at the end sometimes you get lucky and the lemon is not a lot of seeds in the lemons I do suggest in this because you're gonna be using it in the dish you're gonna be we're gonna sear these lemons I suggest you take you take the time and pick the seeds out before you use it so I'm gonna use this many to sear it and then this juice I'm gonna use for the mix in with my wine and chicken stock there's another good job for your kids to do right all right you can season with salt and pepper the flour but I recommend just take doing a lot of salt and pepper on that chicken before you get the flour on there they'll lock in the salt and pepper into it into the chicken just you want a flat dish for this so we can dredge easily and dredging means when you put your chicken in you get it on both sides and then you shake off the excess okay and just beat the eggs beat the eggs until they're smooth you know you could do it again right before you're ready you know to do everything okay I'm gonna go wash my hands and then we're gonna set up our frying station one more thing if you're doing a lot of chicken I'm using a pound right here which is roughly nine thin cutlets so it even for a pound its it's a good idea set your oven at the lowest temperature it'll go like 170 as your chicken comes out just keep it on a plate you know you could put paper towels so so it drains a little bit put them on there put them in the oven after each batch 1-7 these not gonna it's not gonna really dry them out but it'll keep them warm so at the end when we're tossing in the sauce we don't the you not to be putting cold chicken in and it's gonna get it's just gonna take too long the heat up I Drive these off prior if they're like soaking wet just make sure you dry them off a little bit okay salt and pepper on both sides of the chicken don't be shy with salt and pepper chicken needs a lot of salt and pepper chicken doesn't have a lot of flavor ideally you want a pan like this but bigger so you can fit a few at a time I'm gonna turn my heat to about medium medium heat maybe a little bit higher we want to get it nice and crisp and this chicken is ultra thin it's only gonna take a couple of minutes per side okay it's the bit of butter bit of oil get your chicken in the eggs both sides coated okay and then shake it off and right in the pan is the simple dish with a nonstick so just you know nice a lot of salt and pepper finding that chicken flour egg get it in there with a little butter olive oil and just it's about that just control on that heat if it's too high you know if you get one a little brown totally fine wipe it down the pan and then the next one lower that heat a little bit and you'll be set all right so I'm gonna finish the last one and then we're gonna make the sauce yeah you got my lemons oh I didn't get the seeds out of that one let's hear him for a couple minutes here's a dry white wine this is Sauvignon Blanc Pinot Grigio yeah anything any type of dry wine just not a sweet wine a not a knock cooking wine obviously okay now let's go steer while that's going I got a bunch of pieces of butter I'm gonna add it into my flour and just toss them in we're gonna use this to thicken the sauce if it's not thick enough we can use a slurry of one or two teaspoons of cornstarch of 1 ounce of water mix it up put it in right at the end let it boil out for 1 minute 2 minutes and then you're set okay lemons are good can do about a half a cup of white wine a hip cup white wine and chicken stock turn your heat to medium high too high but boil this out for about five minutes and if you want you can add a little bit more lemon juice to at this point or you can wait to the end and and taste test it I'm just gonna put a little bit in okay and I'm gonna save the rest in case I need it slender go gonna let thicken a little bit so this is how it looks right now without doing anything yeah and if you want more sauce I think I mentioned it already double or or hit or maybe 1.5 times all of the liquid ingredients so there's a cup of chicken stock there's a half a cup of white wine you know maybe do 3/4 cup white wine one and a half chicken stock if you want more sauce especially if you're gonna serve over pasta which which I don't normally do lowering the heat to medium-low and taking my butter and flour mixture getting it in there I'm gonna stir this all together but turn my heat up a bit got that you gotta get that flour to cook out for for a minute or two okay here's my sauce right now do you like it on the thin side like that you're good you want a little thicker take cornstarch did two teaspoons here with one ounce of water I'm gonna add a little bit in right now I'm going to turn my heat up just a bit okay here's all my chicken okay and I'm gonna gently get it in there and it's hot already because I had it at 170 in the oven just keep him warm you know okay we're all set here it is let's get some nice parsley on here you know taste your sauce all that little salt and pepper if you need it I'm gonna pull this more pepper on there so my wife and my daughter are not home yet but my son is you really want to eat this right now right yeah but we gotta wait for them you want to eat it all right now which I don't blame him but um you know we're gonna wait for them if you run out if it gets dry which it will if you're waiting for somebody say put in the fridge if you want to make a little bit more sauce just use your wine your butter your chicken stock all just a little bit more in fact if the pan have to sitting right there I could just add it in right now heat it up and then and freshen it up but here it is make chicken francese it's real easy one subscribe to this channel like share do all that good stuff and if you want me to make another recipe leave it in the comments so I will put that one on the list next dish coming up is another chicken dish watch it until next time see you alright James of course you can eat okay how many pieces do you want four alright we're gonna start with you okay okay let me get it [Music]

Channel: Sip and Feast

Views: 32,881

Keywords: chicken francese recipe, chicken lemon butter sauce, chicken lemon wine butter sauce, lemon wine butter sauce for chicken, francese chicken, egg wash chicken, lemon butter parsley sauce, wine lemon butter parsley sauce, how to make chicken francese sauce thicker, james delmage, sip and feast, italian-american food

Id: Zt2LKvhHzyY

Length: 10min 52sec (652 seconds)

Published: Fri Jan 03 2020

Reddit Comments

[u/cooltool4twenty]

love making and eating this dish!