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TwinOutlaw Brotherhood
TwinOutlaw Brotherhood
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Monday 11 March 2024 23:48:32 GMT
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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 CHICKEN FRANCESE | Serves 4 INGREDIENTS ➡️CHICKEN 2x 250g/9oz Chicken Breasts, close to room temp 35g / 1/4 cup Plain Flour 3/4 tsp Salt 1/2 tsp EACH: Black Pepper, Garlic Powder 2 Eggs 20g / 1/4 cup Parmesan (I use the refrigerated dusty stuff) 1 1/2 tbsp Olive Oil 1 tbsp/15g Unsalted Butter ➡️SAUCE 1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends 60ml / 1/4 cup Dry White Wine 180ml / 3/4 cup Chicken Stock 4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed) 2 tbsp finely diced Fresh Chives METHOD 1️⃣Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan. Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts. Individually coat each of them in the flour then return to the chopping board. 2️⃣Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre. Remove the chicken from the pan and place on a plate to one side. Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour. Remove from the pan (don't rest on the chicken). 3️⃣Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer. 4️⃣Add the cubed butter to the leftover flour then toss coat. Add the floured butter to the pan and swiftly whisk until it blends into the stock. Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture. Generously season to taste. 5️⃣Add the chicken alongside any resting juices and place then lemon slices on top. Baste in the sauce to warm it back through then serve and enjoy.
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 CHICKEN FRANCESE | Serves 4 INGREDIENTS ➡️CHICKEN 2x 250g/9oz Chicken Breasts, close to room temp 35g / 1/4 cup Plain Flour 3/4 tsp Salt 1/2 tsp EACH: Black Pepper, Garlic Powder 2 Eggs 20g / 1/4 cup Parmesan (I use the refrigerated dusty stuff) 1 1/2 tbsp Olive Oil 1 tbsp/15g Unsalted Butter ➡️SAUCE 1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends 60ml / 1/4 cup Dry White Wine 180ml / 3/4 cup Chicken Stock 4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed) 2 tbsp finely diced Fresh Chives METHOD 1️⃣Take two large shallow dishes. In the 1st combine the flour & seasoning and in the 2nd beat the egg & whisk in the parmesan. Lay two chicken breasts on a chopping board and horizontally slice them right through the centre to create 4 even-sized breasts. Individually coat each of them in the flour then return to the chopping board. 2️⃣Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside and just about cooked right through the centre. Remove the chicken from the pan and place on a plate to one side. Add the lemon slices to the pan and fry for around 20 secs each side, just until they start to soften & lightly colour. Remove from the pan (don't rest on the chicken). 3️⃣Pour in the wine and rapid simmer for around 2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in the stock and 1 tbsp lemon juice (you can adjust this later) and bring to a simmer. 4️⃣Add the cubed butter to the leftover flour then toss coat. Add the floured butter to the pan and swiftly whisk until it blends into the stock. Add the chives and continue simmering and stirring until the sauce turns cloudy and thickens slightly to a glossy texture. Generously season to taste. 5️⃣Add the chicken alongside any resting juices and place then lemon slices on top. Baste in the sauce to warm it back through then serve and enjoy.

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