Friday, September 15, 2017

Chicken French - Printer

This recipe is full of good proteins that we all need. They are considered High Biologic Proteins, but the meal will be a little high is phosphorus, so remember to take your binders, if appropriate.

Chicken French served with a a side of pasta and spinach.

2 lbs. Boneless Skinless Chicken Breast - I split them horizontally so they are even and thin.

  • 1 cup all purpose flour

  • 3 eggs

  • 1/4 cup freshly grated Parmesan

  • 1/2 cup olive oil or vegetable oil for frying

  • 1/4 lb (one stick) unsalted butter

  • 2 lemons - zest and juice needed.

  • !/2 cup Sherry wine - You can use another dry white wine, if you want to experiment

  • Fresh garlic is also an option when you make the sauce. I prefer mine without. 

  • Salt/Pepper

  • One more lemon for garish

Start by slicing your chicken breast lengthwise, so you have thinner and consistent sizes for frying.

Next prepare your breading station, just 2 parts in this recipe.  Place your eggs in one bowl, and whisk.  Combine your flour, salt, pepper, and Parmesan in the next bowl and mix thoroughly.

Set up a frying pan on medium high heat large enough to hold half of the cut chicken.  Add your oil to warm up while you prep the chicken.

Dip the chicken in the egg mixture and hold over the bowl to drain well. Now run the chicken through flour mixture and let excess flour fall off. Place on a separate plate and continue with chicken until you have enough to fill the frying pan with one layer.

Place the chicken in the frying pan carefully and cook for about 5-6 minutes per side, or until the chicken reaches a golden brown color on each side.  I like to prepare the next batch of chicken while the first is frying. Flip the chicken once, and remove to a clean plate when done.

The chicken can be prepared ahead of time and finished when you are ready to serve dinner.

The sauce is where we find some controversy in the recipe.  Amounts and type of alcohol vary, and I am a big fan of finding your own sweet spot through experimentation. My recipe is a little lemon friendly, but I like it that way.

I have used the same frying pan (with most of the excess oil removed, but not the "bits" from the breading).  On a medium heat level, add the butter and let melt in the pan.  When the butter is almost melted, add the lemon zest and juice. Let sit for a about 2 minutes and them add the wine.  Turn up the heat to a medium high, and let the sauce reduce and thicken.

No comments:

Post a Comment