Chicken Francese Pressure Cooker Style
This pressure cooker version of Chicken Francese delivers tender chicken cutlets in a tangy lemon butter sauce with minimal cooking time.
Equipment
- 1 Mixing bowl Large shallow dish
- 1 Skillet Large non-stick
- 1 Tongs
- 1 Whisk
Ingredients
Main Ingredients
- 2 Chicken breasts 250g each, room temp
- ¼ cup Plain flour 35g
- ¾ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 2 Eggs beaten
- ¼ cup Parmesan cheese 20g, finely grated
- 1 ½ tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 4 Lemon slices thin rings from 1 large lemon
- 1 tablespoon Lemon juice fresh squeezed
- ¼ cup Dry white wine
- ¾ cup Chicken stock 180ml
- 4 tablespoon Unsalted butter diced, cold
- 2 tablespoon Fresh chives finely chopped
Instructions
Instructions
- Slice each chicken breast in half horizontally to make 4 cutlets. Pound evenly using plastic wrap and mallet.
- Mix flour, salt, black pepper, and garlic powder in a shallow dish. Whisk eggs and Parmesan in another bowl.
- Coat each cutlet in flour mix, then dip in egg-Parmesan mixture.
- Heat olive oil and butter in skillet over medium heat. Cook cutlets 3-4 minutes per side until golden then remove and rest.
- In same pan, fry lemon slices for 1-2 min per side until soft and lightly colored. Remove.
- Pour in wine and lemon juice, scraping browned bits. Simmer 2-3 min to reduce.
- Add chicken back in with chicken stock and pressure cook 6-8 minutes. Slow release pressure after cooking.
- Stir in cold diced butter to sauce and simmer until glossy. Finish with chopped chives on top.
Video
https://youtube.com/watch?v=jSMRecfvzb4%3Ffeature%3Doembed
Notes
Use slow release on the pressure cooker to keep juices inside. Finish with cold butter and chives for a smooth savory sauce. Serve with crusty bread or vegetables.