This recipe is probably misspelled and is really for a dish called Chicken Francaise – which is a battered chicken breast served with a lemon sauce. It is thought to originate in New York City or possibly Rochester. Francaise style is to dredge the item through flour and egg wash before sautéing it. Although no one really knows where the dish originated, some suggest it was an Italian veal dish brought with Italian immigrants to New York, but they substituted chicken as it was less expensive than veal. Others suggest that the veal boycotts of the 1970s encouraged chefs to use chicken in its place. Regardless, it sounds lovely.

You can use sherry in the lemon sauce although this recipe doesn’t call for it. The directions also don’t make sense to me in places. Read through and comment what you think the method should be.

Chicken Francoise

2 chicken breast (boneless)

1 c flour

1/4 c butter

1/4 c cooking oil

1/2 tsp salt

1/4 tsp pepper

2 cans chicken broth

1 garlic clove

1/4 lb butter

Juice of 1/2 lemon

Cut chicken in 1″ strips salt and pepper. Coat with flour, set aside. Beat eggs with water. In a fry pan with 1/4 cup oil and 1/4 c butter simmer. Place chicken & fry until brown. Drain on paper towel.

Sauce:

Use chicken broth, garlic, 1/2 lb butter & lemon juice. Do not dilute broth. Put in pan & cook 15 min. Add chicken & simmer on low for 20 min.