Everything about this is next level without adding too much difficulty! Great stuff!
R
rebecca_anderson2 years ago
coating the butter in the flour is genius, defo will be trying it
J
joão.costa1 year, 11 months ago
I just made this last night. My family loves this with homemade spaghetti/fettuccine. I also flatten the cutlets to help them cook more quickly, evenly, and absorb more sauce when served. I don't use cheese, as it can take away from the delicate tastes of the butter and lemon. I also add a touch of milk to the beaten eggs.
B
brenocosmos372 years ago
Day 19 | 20 Days of 20 Minute Summer Dinners 😋 Simple deliciousness at its finest! To save time you can prep the 2nd half of the recipe as the chicken fries. Enjoy! Chris x RECIPE: /chicken-francese/
A
ayushman.chaudry1 year, 4 months ago
that butter trick is genius. it also reduced the amount of stuff you need to wash as well!
charansarna1171 year, 4 months ago
Wow so simple and looks delicious
C
christine_ferrand1 year, 4 months ago
This was the first dish we were taught to make in my culinary classes in college. I got a soft spot for it
J
jeremy.mcintyre1 year, 4 months ago
Just made this for dinner. It was delicious. Thanks for the inspiration!
gaelhenrique_farias1 year, 4 months ago
Love chicken Francese. This recipe looks delicious and I love the tip at the end about tossing cold butter in the flour to make the sauce a touch thicker. LOVE!
J
johnaura451 year, 4 months ago
This was INSANE. I only used a quarter of the butter (cuz healthy)and simply cooked it longer and it was still GREAT. SUBBED!
R
ross.woodward1 year, 5 months ago
Beautiful! As a chef working in hotels I’ve made thousands of these. Sometimes for one dinner. The difference is instead of a pan sauce thickened with Beurre Mane, I made chicken veloute base to ahead of time and the breasts we’re pre-seared before service and finished in the oven
S
shawnbird2421 year, 4 months ago
Lovely stuff. Love the butter in flour idea to thicken the sauce and give a glaze. Nice one....
V
vasudha_khanna1 year, 4 months ago
His "BUTTER" is so British it gives me goosebumps
O
océane.blin1 year, 4 months ago
Sounds and looks great 😃👍🏼 will try it soon 😊 thanks for sharing 🫶🏼
S
silvia_garcía1 year, 4 months ago
I love how they have a fancy name for reverse battering chicken. I've actually done this on accident before and it actually is good
tracey_ramos1 year, 4 months ago
Great job simplifying and breaking down a recipe I've needed since childhood.. where I consumed this basically in restaurants only (NY) or vacations! I can not wait to try this! Ta
L
lorraine_powell1 year, 4 months ago
Great recipe I will definitely cook this for dinner tomorrow
C
christopher_thompson1 year, 4 months ago
This looks really good! Is there a substitute for the white wine for people who can’t have alcohol?
jamesstream971 year, 3 months ago
こんがり焼けてて濃厚なソースたっぷり染み込んで美味しそうですね❤
J
joão.costa1 year, 4 months ago
"This would be better with chicken thighs" - me every time a recipe calls for chicken breast.
Everything about this is next level without adding too much difficulty! Great stuff!
coating the butter in the flour is genius, defo will be trying it
I just made this last night. My family loves this with homemade spaghetti/fettuccine. I also flatten the cutlets to help them cook more quickly, evenly, and absorb more sauce when served. I don't use cheese, as it can take away from the delicate tastes of the butter and lemon. I also add a touch of milk to the beaten eggs.
Day 19 | 20 Days of 20 Minute Summer Dinners 😋 Simple deliciousness at its finest! To save time you can prep the 2nd half of the recipe as the chicken fries. Enjoy! Chris x RECIPE: /chicken-francese/
that butter trick is genius. it also reduced the amount of stuff you need to wash as well!
Wow so simple and looks delicious
This was the first dish we were taught to make in my culinary classes in college. I got a soft spot for it
Just made this for dinner. It was delicious. Thanks for the inspiration!
Love chicken Francese. This recipe looks delicious and I love the tip at the end about tossing cold butter in the flour to make the sauce a touch thicker. LOVE!
This was INSANE. I only used a quarter of the butter (cuz healthy)and simply cooked it longer and it was still GREAT. SUBBED!
Beautiful! As a chef working in hotels I’ve made thousands of these. Sometimes for one dinner. The difference is instead of a pan sauce thickened with Beurre Mane, I made chicken veloute base to ahead of time and the breasts we’re pre-seared before service and finished in the oven
Lovely stuff. Love the butter in flour idea to thicken the sauce and give a glaze. Nice one....
His "BUTTER" is so British it gives me goosebumps
Sounds and looks great 😃👍🏼 will try it soon 😊 thanks for sharing 🫶🏼
I love how they have a fancy name for reverse battering chicken. I've actually done this on accident before and it actually is good
Great job simplifying and breaking down a recipe I've needed since childhood.. where I consumed this basically in restaurants only (NY) or vacations! I can not wait to try this! Ta
Great recipe I will definitely cook this for dinner tomorrow
This looks really good! Is there a substitute for the white wine for people who can’t have alcohol?
こんがり焼けてて濃厚なソースたっぷり染み込んで美味しそうですね❤
"This would be better with chicken thighs" - me every time a recipe calls for chicken breast.