cooking for your boyfriend

Sunday, October 3, 2010

Chicken Francaise

Serves 2 hungry boyfriends in 15 minutes
4 chicken cutlets
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons canola oil
4 tablespoons unsalted butter
salt and pepper
1/4 cup parsley, chopped
1 small shallot, diced
1 garlic clove, chopped
1/3 cup dry white wine
1/4 cup vegetable stock
juice from 2 large lemons, about 1/3 cup, reserving lemon halves

1.  Season both sides of cutlets with salt and pepper.  Poor flour onto a plate and mix with 1/2 teaspoon salt, 1/4 teaspoon of pepper.  In a small bowl, lightly beat egg and water.  Dip chicken in egg mixture, shaking off excess, and then dip in flour mixture, shaking off excess.  Repeat with remaining chicken.

2.  In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.  Add chicken and cook for 2-3 minutes.  Flip chicken then sprinkle with half of the parsley.  Cook another 2-3 minutes.  Flip again and cook 1 minute.  Set chicken aside.

3.  Make sauce.  Lower heat to medium.  Add shallots and cook, stirring constantly with a wooden spoon for about 30 seconds. Add garlic and cook, stirring constantly for another 30 seconds.  Add wine, scraping up the brown bits at the bottom of the pan (deglazing) for 30 seconds.  Add vegetable stock, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Carefully add reserved lemons to the sauce, skin side down.  Boil for 2 minutes until reduced by half.  Off the heat stir in 3 tablespoons of butter until melted.  Toss chicken in the sauce.
Chicken absorbing sauce

4.  Serve your boyfriend.  I like serving this meal on a bed of cooked pasta shells.  Place 2 cutlets on top of shells and pour sauce over chicken and pasta.  The pasta will absorb the sauce for a delicious meal.  Sprinkle with remaining parsley.

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