One of the good things about working from home is that I get to turn on the TV in the background for some noise.
It's amazing that I can start watching General Hospital again after after all these years, and Luke and Laura are still on there! Man, things haven't changed much. Or have they?
One good thing I found this summer was a wonderful show called "The Chew". Have you heard of it? It's a talk show/food show and it's fabulous! Plus Mario Batali and Michael Symon are both on it. Iron chefs galore!
So one day I was working with The Chew on in the background and I heard Michael talk about an easy chicken dish that I hadn't seen done in a long time, Chicken Francaise. So I quickly went over to the TV and watched him try to beat the clock and complete this dish! What got me was the method. You actually dredge the chicken in flour and then dip it in egg and then pan fry it. That is unusual. Most breaded or battered chicken is flour - egg - flour (or bread crumbs). I new right there I had to make this.
And I did! This turned out so scrumptious! Just look at this dish. Big pounded pieces of chicken came out golden brown and fluffy, and then to put icing on the cake you make a wonderful lemon, wine, parsley sauce to pour over the chicken. I bought chicken that were pounded thin and sold for Milanese. Served with some lemon rice, or cilantro rice is the perfect compliment.
Just HEAVEN! Thank you Michael Symon. I'm so glad I started watching the show.
Hopefully you will be inspired by this dish as well. Here's the recipe:
adapted from Michael Symon - from "The Chew"
1/4 cup Extra Virgin Olive Oil
Flour for dredging
Salt and Pepper to taste
3 Chicken Breasts (boneless skinless; pounded to 1/4-inch)
2 Eggs plus 2 tablespoons Water (whisked)
2 Garlic cloves minced
1/2 cup White Wine
1/2 cup Chicken Stock
1 Lemon (zest and juice)
6 tablespoons Parsley (roughly chopped)
3 tablespoons Butter
Heat oil in a large saute pan over medium-high heat.
Season the flour with a generous amount of salt and pepper and whisk together in a baking dish. Lightly coat the chicken breasts in the seasoned flour and then dip in the egg wash. Gently place in the hot oil and fry for 2 minutes or until golden brown. Flip the breast and fry for another 2 minutes until golden.
Add the garlic to the pan and cook for about 20 seconds. Deglaze with the wine, scraping up brown bits with a wooden spoon. Stir in the broth, and lemon juice and allow to reduce for 1 to 2 minutes.
Add the lemon zest, parsley and butter and swirl to emulsify. Plate the chicken with the sauce and serve.