Chicken Francese

Instructions

1. 1

   Prep for 5 minutes: use four raw, boneless, skinless chicken breast cutlets, each about 150 g and no thicker than 8 mm, purchased thin-cut, plus purchased trimmed green beans and ready-to-use chicken stock. Pat the chicken dry and season with half the salt and pepper. Put the flour on a plate and beat the egg in a shallow bowl. Measure the remaining ingredients and portion the purchased ready-to-eat bread for serving cold.

2. 2

   Start the 20-minute cooking period: put the green beans, 60 ml water and remaining salt and pepper in the unheated skillet. Cover and heat on high for 1 minute, until steaming, then reduce to medium-high and steam, covered, for 4 minutes. Meanwhile, lightly dredge all four cutlets in flour, shake off excess, dip in egg and place on the raw-chicken plate. Transfer the beans to a serving platter.

3. 3

   Leave the skillet uncovered over medium-high heat for 30 seconds to evaporate residual water. Add the olive oil and 10 g butter and heat for another 30 seconds.

4. 4

   Reduce to medium and cook the chicken in two batches of two cutlets, allowing 2½ minutes per side for each batch, 10 minutes altogether. Check each cutlet with a food thermometer: the chicken must reach 74°C in its thickest part, and the egg coating must reach at least 71°C. Transfer cooked cutlets to the platter.

5. 5

   Add the chicken stock and lemon juice to the same skillet. Increase to medium-high and simmer uncovered for 2 minutes, scraping up the golden bits, until reduced to approximately 60 ml.

6. 6

   Reduce to low and stir in the remaining 30 g butter. Return the chicken, beans and any platter juices to the skillet, overlapping the cooked cutlets as needed. Spoon the sauce over everything and warm uncovered for 2 minutes; the sauce should lightly coat the chicken rather than pool like broth. Divide between four plates and serve immediately with the cold bread.