Chicken Francese HELP !!!!........................
- jrvedivici Aug 7, 2012 07:47 AM
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?
Increasing the density of a sauce means more reduction, not more ingredients. You could add more ingredients but that isn't the best method and I don't know a professional who would do that.
I can't help with the sauce except to guess that reducing it more would help. On the coating, my suggestion would be to try little to no water in the egg, a double-dip (egg, flour, egg, flour) and then let it rest on a rack in the fridge for at least half an hour, preferably a full hour, to firm up before cooking.
Are you saying I should purposefully pat dry the chicken once removed from carton? (I don’t pound the chicken because I am a disaster at pounding meat. I’m constantly uneven and pounding holes in it. I shred chicken breast. I instead slice the breast in half creating two thinner breasts from the one normal)
Suggested cooking time once the browned breasts are added back to the mixture? Under 5 minutes I take it?
Yes and yes. Cooking it too long heats up the chicken and steam is created between the coating....thus the separation.....It would be the same any breaded or flour dredged pan frying.
After you slice the breast in half, you can use the back of your chef's knife to gently tap down across the flesh on an angle one way, then back across again in an * X * pattern. It will significantly improve the tenderness, just like pounding with a different instrument would......like the bottom of a fry pan.
I'd consider using some cornstarch for a thickener for the sauce. I find that that gives a velvety sheen to a sauce better than flour.
I would not put the chicken into the sauce at all because then you lose the crunchiness of the coating. Rather, I would fry the chicken and then keep it warm while I made the sauce which would have no added flour but rather a major stock reduction and addition of cold butter off the heat. Then pour sauce over chicken and serve.