Also known as Chicken Francese, this wildly popular recipe has been viewed over 200 million times on Facebook and Youtube. According to Chef Joel Mielle, it is one of the most popular recipes in the world. And he would know, he travels the world constantly and adapts recipes so they are quick, easy and delicious.
Today we are presenting a recipe that is so delicious it must be shared. Although it has no honey, the lemon, grapes for the wine and the parsley are all pollinated by bees.
Just watch this short 3:36-minute video by Recipe30 first, collect your ingredients, and prepare to eat the most succulent and delicious chicken ever!
2 chicken breasts, butterflied
Half cup plain flour
1 handful fresh parsley
50 grams or 2 ounces of Parmesan cheese to grate
1 cup white wine
1 cup chicken stock
1 garlic clove
4 tablespoons of olive oil
4 tablespoons of butter
Half a lemon
Salt and pepper
Crack the eggs into a dish that is large enough to fit the chicken breast. Season eggs with salt and pepper, then gently beat them. Chop the parsley finely (keeping a few sprigs for garnishing) and add half the parsley to egg mixture. Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.
Remove chicken skin, if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost to the end. Cut parallel to your cutting board, and open the breast like a book. Place cling wrap on a wooden board, add your open breast, sandwich it between cling wrap and flatten the thicker side using the flat side of a meat mallet or the underside of a pan.
Get your wine and chicken stock measured and ready. Add the plain flour to a plate, spread it out flat by shaking the plate. Peel the garlic and put it in garlic press or chop it finely.
Add the olive oil and half the butter to a frying pan on moderate heat. Coat the chicken in the flour, shake off any excess flour. Dip the chicken in the egg wash, make sure it’s totally covered and place it in hot oil. Cook chicken for approx. 4 minutes each side, depending on thickness. Flip over once it has browned and cook the other side. Transfer chicken to a hot plate and leave it aside.
To the same frying pan on full heat, add the white wine. Be careful, alcohol can catch fire so turn off heat if unsure. Add the chicken stock. Add the crushed garlic. Add the juice of half a squeezed lemon. Let it reduce for 2 minutes on high heat. Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.
Return the chicken to the sauce and continue heating the chicken on low heat for 30 seconds max. Serve the chicken on warm plates, garnished with parsley.
Use a sweeter wine or sherry for a sweeter taste, or substitute for white grape juice. Serve with angel hair pasta and green vegetables like spinach or asparagus. If cooking for four, use two large pans at once.
We hope you find this recipe as delicious as we do. As always, we encourage you to go to the YouTube video and give it a like. We recommend you subscribe to Chef Joel Mielle's channel. It is definitely worth it, as he has many more spectacular and easy-to-follow recipes.