The Chicken Francaise is a classic Italian-American chicken dish. Its a wonderful combination of boneless skinless chicken breast combine with incredible flavors. The great thing is that it can be done in about 30 minutes which makes it a great midweek meal. The video is showing you how to cook the best, super easy, delicious Chicken Francaise recipe...

Give it a try & let me know what u think....

Ingredients
Chicken Breasts - 3 Nos. (450 gms)
Plain Flour - Half cup
Egg - 2
Parsley - 1 handful (finely chopped|)
Parmesan Cheese - 25g (grated)
Apple cider vinegar - 2 tbsp
Chicken Stock - 1 Cup
Garlic Clove - 1 (crushed)
Oil - 4 tbsp
Butter - 4 thsp
Half Lemon
Salt and Pepper

Steps to cook
Butterfly cut your chicken breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end.

Cut parallel to your cutting board, and open the breast like a book.

Place cling film on a board, add your breast spread open,sandwich it in cling film.

Flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

Chop a small bunch of parsley leaves finely.

Crack 2 eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

Add the finely chopped parsley (keep a few sprigs for garnish) and add half to egg mixture.

Grate 25gm Parmesan cheese finely and add to egg mixture, mix well. Set aside.

Add half a cup of plain flour to a plate,spread it out.Coat the chicken in the flour.

Dip‍ the chicken in the egg mixture.Make sure the chicken is coated completly in the egg mixture and transfer to a plate.

To a pan on moderate heat, add 4 tbsp oil, add 2 tbsp butter
Place the chicken in the hot pan.

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

Add 2 tbsp Apple cider vineger
Add the remaining half of chopped parsley leaves
Add a crushed garlic clove.

Add the remainder of butter and mix until butter is melted on very low heat.

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds, squeeze half of a lemon.

Serve the chicken on warm plate, Pour the hot sauce over the chicken.

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