 And tonight we're making chicken francais. Now that's some good eating y'all. Restaurant in town and Cedar town where I'm from and I always got their chicken francais. The course they still make it there's Azorbis and a Petros. So we're gonna start off with some sliced chicken. I've got it sliced really thin and I am going to open a couple of eggs and we're gonna beat them up and pour over the chicken. Let's go ahead and salt and pepper our chicken good. And if you do a good job on one side there's really no need to flip it over and do the other side. I've got a little bit of onion powder I'm gonna use just a little onion powder and here's the salt. Iodized sea salt. Sea salt's good but you really should get it already iodized as well. We all need the iodized. Okay so we're gonna pour this over our chicken and we're just going to coat our chicken well with this egg and you can see your spices stay on the chicken with egg wash. They do not wash it off which is really nice. So we're just gonna roll us around in this egg wash. Get it good and coated. So this eye is supposed to only get large enough for the pot that's on it and it is definitely not doing that. It's aggravating me. So I definitely get aggravated at this new stove. Now we have broccoli cut up back here and I'm gonna go ahead and salt it and turn it on too. So I always just put it in a container for steaming and then I salt it and if you want to you can throw some extra stuff on there if you want it to have an herb or something on it. I got all these new herbs up here and there's one for roasted garlic and bell pepper so like you could just take a little bit of urban sprinkle on your broccoli if you want to but don't put much and after I bread the chicken I'll just sit it to the side. So it's not going to take long to fry this chicken because it is really thin so keep that in mind. So you don't want your chicken to get done way before everything else so you got time it right. This is a very fast supper it's easy so make sure you get your veggies started a lot sooner than your chicken. So it's pretty much some people use white wine in it but I know they don't there and we don't like the taste of wine even when it's cooked off we just don't like it. Every time I decide that I am going to cook with wine and we are going to you know try it nobody really likes it so I am not going to fool with it. So you can always use a little bit of chicken stalk if you have some and we're going to melt a half stick of butter in here we're going to throw these mushrooms in here right now they're on five I'm going to turn them down to about four three to four. Those are looking good. All right I'm going to start some chicken and then we're going to sprinkle some stuff on it. So I'm only going to cook these for a few minutes for five spices in these mushrooms. I'm going to put a little onion powder in them. I'm going to put a little bit of pepper in them and a better salted of oil so I'm going to leave the lid off of this so that the juice from the mushrooms will evaporate some. I'm going to go ahead and turn it up a little bit more to about five. We'll probably about six for a second. So I want to get it all that off. Now our broth we just started to boil so it'll take ten minutes. Once it starts to boil it'll take ten minutes. If you want it to be really delicious. That's my pan for one side. That side is hotter because of this. Yep that's coming out of there now it's clear so most of the mushroom juice has boiled off of it so that's good. I'm going to put a lid on it and turn it back down to about three and a half. Okay we're going to go ahead and get these smaller ones out. I cut these really thin because that's how you want them when you make chicken for one side. You want it to be thin. There's a bunch of sides or anything. This is it. We're trying to eat a little lighter. And of course if you've got a big family to feed and boys to feed you've got to make more than this. Make them some potatoes to go with it. I do have to say that the way this chicken is laid out is amazing cooking. I thought it's going to be hard to cook in but it is not at all. Alright it's time to get this out. Put our chicken in here. Get your butter over your chicken and your shrimps. I've got more shrimps. Now this is a very lemony dish so we're going to squeeze. I'm going to take the seeds off the top so they don't get down in there chicken. I'm sure we can get all the chicken and lemon. And I'm using about two lemons because we really like it lemony. If you don't want that much you can always not use that much. I think I'm going to save this one and then we can squirt it on our plates when we make our plate. So there is our beautiful dish. Now we're going to pour up our broccoli. Alright so we're going to make us a plate. Put our chicken on the plate. A little piece of lemon. Some of these mushrooms. I'll get some of the butter sauce on there. A little broccoli. Let's see how this compares to our Greeks rendition. My rendition and the Greeks. Tastes just like it. Mmm, mmm, mmm, mmm. Now that's some good eating y'all. You're going to try that recipe. It's so easy and it's so delicious. Thanks for watching Colored Belly Cooks where we cook like mama did. Bye y'all, love ya.