Chicken Francaise

Ingredients:

Method:

In a fry pan on medium high heat add Olive Oil, and Butter.
Coat the Chicken in the Seasoned Flour.
Once all of the Chicken is coated with Flour on both sides, add the whole Garlic Cloves into the frying pan. Dip each Chicken Breast into the Egg mix and then add into the frying pan.
sauté for 3 minutes on each side, until golden. Remove the Garlic Cloves before they burn, which it right about after adding the Butter.
Remove the Chicken from the frying pan and set aside while preparing the Gravy.
Add in crushed Garlic, sauté for 30 seconds.
Deglaze pan with Wine, allow Wine to mostly reduce. Add Chicken Stock and Lime, mix together.
Reduce heat to low, simmer for 2 minutes, add Chicken back into the pan. Continue to simmer the Chicken for 5 minutes. Turn Chicken, simmer for 5 minutes more.
Roux:
- In a fry pan on medium heat, add Butter, and Olive Oil. Allow Butter to melt, sauté for 3 minutes, until frothing slows. Add Flour, sauté for 3 minutes stirring continuously.
Remove Chicken from the sauce, add Roux to sauce, mix well, allow sauce to thicken.
Remove from the stove and serve Chicken smothered in Sauce over Rice.