Chicken Francaise with Mirepoix and Bouquet Garnish

Ingredients:

  • 4 chicken breasts, cut in half horizontally

  • 1 cup flour (for dredging)

  • 2 eggs, beaten

  • Salt and pepper, to taste

  • 2-3 Tbsp butter, for cooking (with a splash of neutral oil to prevent burning)

  • 4-5 green onions, finely chopped

  • 1 small carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 cup dry white vermouth

  • 2 cups chicken stock

  • 1 Tbsp demi-glace

  • ½ lemon, sliced into rounds

  • Juice of ½ lemon

  • ⅓ cup sour cream (optional, tempered)

  • Fresh parsley, chopped (for garnish)

For the Bouquet Garni (if using fresh herbs):

  • 3-4 sprigs fresh thyme

  • 3-4 sprigs fresh parsley stems

  • 1-2 bay leaves

  • (Optional) Leek leaves or cheesecloth for wrapping the herbs

Instructions:

  1. Prep the Chicken: Cut the chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper.

  2. Dredge and Coat: Dredge the chicken in flour, then dip it in the beaten eggs.

  3. Cook the Chicken: Heat 2 tbsp of butter with a splash of neutral oil in a pan over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown. Remove and set aside.

  4. Sauté Mirepoix: In the same pan, add the green onions, carrot, and celery, and sauté until softened, about 5 minutes. Add more butter if needed.

    • If using dried herbs, add them now during the sautéing process so they can bloom in the heat and release their flavors. Add 1 tsp dried thyme and 1 tsp dried parsley, along with the bay leaf. (Just use Penzeys Bouquet  Garni)

  5. Add the Bouquet Garni (for fresh herbs): If using fresh herbs, wrap them in a leek leaf or tie them together with kitchen twine to create your bouquet garni. Add the bouquet garni to the pan after the mirepoix has softened.

  6. Deglaze the Pan: Add the dry white vermouth to deglaze the pan, scraping up any browned bits from the chicken. Let it simmer for 5 minutes to reduce slightly.

  7. Add Stock and Demi-Glace: Pour in the chicken stock and add the demi-glace. Simmer the sauce for about 6-8 minutes, allowing it to thicken slightly.

  8. Tempering the Sour Cream (Optional): If using sour cream, temper it by adding a spoonful of the hot sauce into the sour cream in a separate bowl. Slowly stir the tempered sour cream back into the pan to prevent curdling.

  9. Finish with Lemon and Butter: Add the juice of ½ a lemon and the lemon slices to the sauce. Finish by stirring in 1 tbsp of butter to make the sauce glossy. Season with salt and pepper to taste.

  10. Return Chicken to the Pan: Add the chicken back to the pan and spoon the sauce over it. Let it simmer for 2-3 minutes to reheat and soak in the flavors.

  11. Remove Bouquet Garni: Once the chicken is cooked and ready to serve, remove the bouquet garni from the pan.

  12. Serve: Garnish with fresh parsley and serve the chicken with the sauce draped over it.

Notes:

  • Fresh Herbs: The bouquet garni is used with fresh herbs, and is added during simmering. It's removed before serving.

  • Dried Herbs: If you're using dried herbs, they should be added earlier during the sautéing of the mirepoix to allow their flavors to release in the hot fat.

Tempering Sour Cream: Slowly mix some of the hot liquid into the cold sour cream to raise its temperature before adding it back into the sauce, which prevents curdling.