Chicken Francese is truly one of my favorite dishes. I enjoy making it at home and I make an “ok” rendition of it but I have two major complaints about my rendition…..I never seem to get a good thick batter/coating on the chicken. I prefer to have the chicken coated heavy in flower/egg covering…mine are usually a thinner coating which sometimes skins off during the cooking process. Is double dipping/coating the secret? Less water in the egg wash? Please do tell…………
Also the second part is I prefer my sauce to be thicker richer more velvet like than mine turns out. Should I continue the reduction process of the wine/chicken stock more before adding the butter rolled in flour? Should I add more butter rolled in flour to thicken it? (this generally causes me to get flour clumps in the sauce which I can’t stand either)
Here is my general method of preparation:
Chicken dredged in flour then egg. Brown removed from pan set to side.
I use (this is my personal preference) finely chopped garlic and shallot add it to the pan with sliced fresh lemons. Sautee till lemons are soft and garlic/shallots are golden…add dry white wine and chicken stock…bring to a heavy boil…let reduce. Add flour rolled butter cubes stir until dissolved add chicken back to mix let cook 5/10 minutes
While I have no problems with the taste or flavor it’s the consistency of the sauce and the coating on the chicken I find myself falling short. Any opinions suggestions?
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