Rooster Francese

recipe image

Photo by Rocky Luten
  • Prep time
    15 minutes
  • Cook time for dinner
    20 minutes
  • Serves
    2 to 4
Author Notes

Lemony, buttery, and instant to come together, this Italian-American classic is easy enough for a weeknight, nevertheless particular enough for firm. Serve with buttered noodles or tons of bread for sopping up the sauce. —Emma Laperruque

  • Take a look at Kitchen-Current


  • 1/2 cup

    all-motive flour

  • 1 teaspoon

    kosher salt, plus more to taste

  • 1/2 teaspoon

    freshly ground shaded pepper, plus more to taste

  • 5 tablespoons

    unsalted butter, chopped into tablespoons, divided

  • 1/2

    lemon, sliced into very thin wheels (direct the opposite lemon half of for juice)

  • 2

    boneless, skinless rooster breasts, halved horizontally

  • 3/4 cup

    dry white wine

  • 3/4 cup


  • 1/4 cup

    freshly squeezed lemon juice

  • 4 tablespoons

    vegetable oil (or but every other high-heat, neutral-flavor oil), divided

  • 2 tablespoons

    barely chopped parsley

  1. Mosey together the flour, salt, and pepper in a shallow bowl or rimmed plate.
  2. Toss 3 tablespoons of the butter in the flour; living aside on a plate. Now dredge the lemon slices in the flour and living aside on the the same plate. In the end, dredge the rooster breasts in the flour and living aside on a separate plate.
  3. Combine the wine, water, and lemon juice in a liquid measuring cup.
  4. Now we’re ready to in discovering cooking! Living a extremely enormous skillet (ideally *no longer* nonstick) over medium-high heat. Add 2 tablespoons vegetable oil (or barely enough to produce a thin film on the bottom of the pan). When the oil is amazingly sizzling and shimmery, add the floured lemon slices. (I comprise in an effort to add handiest one before every thing—if it doesn’t loudly sizzle, the oil isn’t sizzling enough.) Fry the lemon slices for 2 to a pair minutes, flipping halfway, except the lemons open to brown and in discovering crispy. Flip off the warmth and switch the lemons to a plate.
  5. Discard any remaining oil in the pan and give it a short wipe. Return the skillet to the diversity over medium-high heat. Add but every other 2 tablespoons of oil and the leisure 2 non-floured tablespoons of butter. Once the butter has entirely melted and the pan is amazingly sizzling, add the dredged rooster breasts. (Tackle with the lemons, the first contact between rooster and pan can dangle to still loudly sizzle.) Cook dinner for roughly 3 minutes per facet, except successfully browned. Flip off the warmth and switch the rooster breasts to a plate.
  6. Discard about 2 tablespoons of the tubby in the pan (no can dangle to still be gargantuan genuine here), nevertheless take care to slide away all these browned bits on the bottom lawful the do aside they are. Return to the skillet to the diversity over medium heat and add the wine, water, and lemon juice combination. Bring to a simmer. Relate a wood spoon to pickle up the browned bits caught to the bottom and gently streak to comprise. Simmer for roughly 4 minutes, or except the liquid has decreased to 1 to 1 1/4 cups.
  7. Add the three tablespoons of floured butter to the pan. Swirl except entirely melted. Return the browned rooster breasts to the pan (alongside with any juices they left on the encourage of) and lift encourage to a simmer. Cook dinner for 3 to 4 minutes, flipping the rooster halfway, except each piece is cooked by means of. If some objects are very a lot smaller or thinner than others, factual earn these from the pan while the others enact up, then return to the pan before garnishing.
  8. When your whole rooster is cooked and the sauce is as thick as you’d luxuriate in, turn off the warmth. Model the pan sauce. It doubtlessly wants some salt, nevertheless you be the assume. Top the rooster with the fried lemons, parsley, and a pleasurable pinch of freshly ground shaded pepper.

Emma used to be the meals editor at Food52. She created the award-successful column, Sizable Diminutive Recipes, and change into it actual into a cookbook in 2021. For the time being, she’s a senior editor at Bon Appétit, leading digital cooking coverage. Whine hello on Instagram at @emmalaperruque.

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