The Twitchin Kitchen

This is my personal recipe. All ingredient measurements are as close to accurate as I an guess as this is another recipe I only have in my head and don't really measure for!

Chicken Francaise

Serves 4

Ingredients:

4 chicken breasts, pounded very thin (you can stretch this to 6 if you can manage to pound them very very thin)
2 eggs for an 'egg wash'
Seasoned flour (salt and pepper to season till it looks a little 'speckly')

For the sauce:
2 cups white wine - USE GOOD WINE!
2 lemons, to be fresh squeezed into mixture
4 Tbsp butter
3 cloves fresh garlic, crushed
Salt and pepper to taste
Cornstarch to thicken

Season your flour in a nice roomy dish with sides.
Put your eggs in a separate bowl and beat them well until fluffy.

Pound out your chicken breasts nice and thin, then dredge in flour, then egg, then flour again and put directly each piece you do in a pan with hot melted butter.

Saute all these pieces and take out and put aside. Be careful to not burn that butter as you saute!

When done, drain all 'dark' butter that developed and wipe pan clean with a paper towel. Don't wipe it spotless! There's flavor in there!

Melt some more butter - 4 Tbsp and add the garlic to saute for a couple of seconds then add the wine, mix as it cooks and then add salt and pepper to taste. Squeeze lemon in, taste, add more if you desire a tangy flavor to your Francaise sauce.

To thicken, mix equal parts cornstarch and water until dissolved in a ramiken. ADD SLOWLY AND BY THE TEASPOON into the sauce constantly stirring over a REALLY LOW flame. Do this one spoon at a time until it's the desired thickness you like.

*be careful... cornstarch thickener works fast so use the one spoon at a time until you get your desired thickness or you'll have jelly instead of sauce! This sauce should be LOOSE and not too thick.

Place chicken over pasta and ladle on the sauce. Serve with salad and fresh Italian bread.

I'll add a photo next time I make this.