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May 9, 2012 By headchef
Chicken Francese was shown by Chef Robert in one of the Restaurant Impossible episodes. This was one of the times Little Chef C said she wanted to make that recipe. I do have to say she is disappointed sometimes when all the recipes shown are not available online for her to make at home. Little Chef C cracked the eggs very well into a small bowl by herself, then broke them up with a fork. She was very proud she completed this small task alone. She went out of the kitchen for a moment and when she came back her eggs were gone! After some investigating she discovered her dad was doing something else on the counter and accidentally spilled the entire bowl of eggs on the counter and floor! As luck would have it those were the last eggs in the house! We decided to use a splash of milk instead and hope for the best.
I explained to Little Chef C the steps for the milk wash and the seasoned flour. Little Chef D was observing and said, “This hand is for the milk, and this hand is for the flour.” She remembered from the Fried Ravioli recipe where she was very confused about which hand does what. Even though Little Chef C did not follow those rules because she only had three pieces of chicken her hands did not become too gummy.
Little Chef C was a little apprehensive about placing the chicken in the hot oil and flipping it over. I was able to give her encouraging words and she did it very gracefully herself. That was a major accomplishment!
When the chicken was done she poured in the chicken stock. I forewarned her about the steam but that didn’t help. It still scared her and the heat really scared her. After a moment she was fine again. She was not physically injured in any way.
The sauce was made pretty quickly with the addition of butter and a squeezed lemon.
I don’t like cold chicken, or any food for that matter. I think I should start warming our dinner plates in the warming drawer to help! I love that this recipe is easy and uses ingredients that are always in the pantry. Little Chef A had a very interesting observation while eating. She said she wasn’t sure about the inside (the middle part) of the chicken because the flavoring isn’t there as much. Perhaps we could solve that problem by cooking smaller pieces of chicken. Little Chef C loved the sauce and loved that she had the most sauce. In fact she wanted to pass her plate around to give more to everyone else after she had eaten half of it!
Little Chef D was very good in her description of the chicken this time. She was even able to pick out the lemon taste. I asked her how she knew it had lemon in it, because I could not remember if she was in the kitchen when that step occurred. She said she could taste it in her mouth and that is how she knew. I was impressed!
Robert Irvine
Ingredients
- 2 ounces grapeseed oil
- Four 6-ounce chicken breasts
- 4 large eggs, beaten
- 1/4 cup all-purpose flour
- Salt and ground white pepper
- 1 cup chicken stock
- 1/4 pound (1 stick) butter
- 2 lemons, juiced
- 1 teaspoon minced fresh parsley
Directions
Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat coo
king for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.
Linking to:
Lady Behind The Curtain
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