Easy and Delicious Chicken Franchisee

Hey, I’m John Connell, and today on we’re making an easy and delicious chicken franchisee, so let’s get started. First off, you’ll want to grab four six ounce chicken breasts. These guys are way too thick, so we’re going to pound them out with them out.

Why You’ll Love This

This will also tenderize things and your opening things up so that more sauce can be absorbed by those breasts.
Chicken franchisee, or chicken French style, which is what it means, is like pan-fried chicken breasts with a delicious lemony white wine butter sauce. So good.
This is such an easy, quick meal.
If your chicken’s defrost, it’s already 20 minutes or less.
Wow that is delicious like slaps you across the face with flavor.
That sauce is packed with flavor. I love the lemon in it and the chicken is so tender and just perfectly done.

Ingredients

• four six ounce chicken breasts
• one lemon (thinly sliced)
• one lemon (for juice)
• two beaten eggs
• About a quarter of a cup of flour
• a teaspoon of salt
• around a quarter teaspoon of ground pepper
• about a quarter cup of olive oil
• Half a cup of wine
• Three tablespoons of butter
• one tablespoon of flour
• one cup of chicken broth
• remaining quarter teaspoon of salt
• a quarter teaspoon of black pepper
• a tablespoon of lemon juice

Instructions

1. Working one at a time, just place them between two layers of paper or you could use plastic as well.
2. Pound these out.
3. Thinly slice one lemon.
4. Roll one out and have it at the ready.
5. Set up our dredging station.
6. For the dredging, you want one shallow dish with two beaten eggs.
7. Beat those eggs.
8. About a quarter of a cup of flour into the other dredging station.
9. To the flour, I’m adding about a teaspoon of salt, and around a quarter teaspoon of ground pepper.
10. Give that a mix.
11. Grab a large pan, place over medium high heat, and add about a quarter cup of olive oil to warm up.
12. Dredge our chicken, two breasts at a time.
13. First, press into the flour, just get it nice and coated.
14. Shake off the excess.
15. Now into the beaten egg.
16. Allow some of that excess to drip off.
17. Add our chicken breasts right in.
18. Repeat for the second breast.
19. Cook our chicken for about four minutes or until it’s nice and golden, and then flip it over.
20. As the first two breasts are cooking, you can start dredging your next one and just have it ready.
21. Once done, remove your chicken to a platter.
22. Add those lemon slices in.
23. Pop them right into that hot oil.
24. Cook them for just about a minute until they take on some color and slightly soften.
25. Once those lemon slices are slightly brown, you’re going to remove them onto the plate with the chicken.
26. Your pan might look a little crazy at this point.
27. You can wash it, use a new pan, or just give it a nice wipe.
28. I am actually going to um. Carefully wipe with a steel sponge.
29. Now place your skillet over medium heat.
30. Add three tablespoons of butter.
31. Add that tablespoon of flour in.
32. Cook the flour for a minute while whisking.
33. Now I’m going to add my wine in.
34. And I’m also going to add one cup of chicken broth.
35. Stir this over medium heat for about four minutes until it’s just thickened.
36. I’m going to add in the remaining quarter teaspoon of salt, a quarter teaspoon of black pepper and about a tablespoon of lemon juice.
37. Return the chicken back into the sauce to warm through as well as the lemons.
38. Place this chicken breast right back.
39. Add those lemon slices back as well.
40. You can nestle them here and there.
41. Just go to the edge, spoon the sauce over the chicken.

Cooking Tips

Don’t go too hard, just slowly whittle them down. If you smash them, they’ll just be smashed.
You don’t have to be exact with this, no need for the skin.
If you have any other favorite flavors, yes, you could add that to the dredging mixture as well. A lot of dry spices that could go in here.
The internal temperature should be 165, so you can do a little temp.
If you don’t have that, you can give it a slice and just make sure it’s cooked through.
A slower pour is better whenever you’re making a sauce. It’ll be you silkier.
If you want to be thicker I would add an extra teaspoon or two of flour with the butter and you’ll have a thicker more gravy like sauce.

Serving Suggestions

This goes with basically anything from veggies to pasta to salad so plate it up and enjoy.

I hope you get a chance to make this recipe.