Chicken is a blank canvas. You get to decide what style or flavor to paint it with.
CHICKEN FRANCESE
CHICKEN
2 extra LARGE boneless, skinless chicken breasts, halved lengthwise to make 4 chicken steaks
1/3 cup flour
FRESH ground sea salt and black pepper
2 SMALL eggs
1 tablespoon milk
2 tablespoons avocado oil
- Preheat oven to 200°.
- Line baking sheet with parchment paper.
- Generously season chicken steaks with FRESH ground sea salt and black pepper.
- Whisk together the eggs and milk in shallow bowl.
- Dredge chicken breasts in flour.
- Dip chicken breasts in egg mixture.
- Dredge again in seasoned flour, shaking off excess.
- Heat oil in large skillet over medium high heat.
- Add chicken and saute 3 minutes per side until golden.
- Transfer to baking sheet and keep warm while you make the sauce.
SAUCE
1 tablespoon avocado oil
3 green onions, minced
1 tablespoon WONDRA flour
3/4 cup homemade chicken stock
1/2 cup white wine
Juice of 2 lemons
1 tablespoon butter
1 tablespoon FRESH chopped parsley
FRESH ground sea salt and black pepper
1 lemon thinly sliced
- Heat oil in large skillet.
- Add onion and saute 1 minute.
- Sprinkle with flour, cooking a minute or so until golden.
- Whisk in broth, wine and lemon juice.
- Bring to a boil while whisking constantly.
- Reduce heat and cook until sauce reduces and thickens to desired consistency.
- Add butter, whisking constantly.
- Adjust seasoning to taste.
- Add lemon slices, turning to coat in sauce.
- Serve sauce over chicken pieces.
- Garnish with more parsley if desired.