BY KAREN BOSSICK

Joe Tocci was 12 when he learned to cook his first dish—his great grandmother’s Chicken Francaise. Since, he has served as a chef-instructor teaching dozens of aspiring chefs in places like Maui, Salt Lake City and now Sun Valley where he teaches at the Sun Valley Culinary Institute.

But his great grandmother’s Chicken Francaise—made of thin chicken cutlets dredged in egg and flour and served with a lemon-butter-wine sauce-- remains a favorite. Tocci recently stopped by Marie’s Kitchen to show Marie Gallo how to cook it. We thought you’d to see the two at work as it’s yummy, yummy good. (In true chef’s fashion, the amount of ingredients is not exact.)

Don’t forget the Forks ‘n’ Spurs event to benefit the Sun Valley Culinary Institute’s chef training program. The event—at 5 p.m. Saturday, Aug. 6 in East Fork—will feature renowned cowboy balladeer Dave Stamey and an array of gourmet dishes and cocktails. To learn more about it and the online auction, visit https://sunvalleyculinary.org.

CHEF JOE TOCCI’S CHICKEN FRANCAISE

skinless, boneless chicken breast halves

1 garlic clove, diced

a few shallots, diced

2 or 3 eggs

1 cup flour

cracked pepper

salt

parsley, chopped

2 tablespoons butter

parmesan cheese

angel hair pasta, cooked

canola oil

lemon, juiced

white wine

chicken stock

broccolini

pepper flakes

Slice chicken breast in half. Pound to make it even in thickness. Dice shallots and garlic finely.

Crack eggs into a bowl; add a spoonful of Parmesan cheese, chopped parsley, salt and pepper, pepper flakes and mix.

Lightly dredge the chicken in flour and let sit for a moment. Heat pan over high heat and add oil. Drop in a drop of the egg mixture to see if it’s ready for the chicken. Dip chicken into egg mix and add to pan. Cook for a few minutes over medium heat, lightly browning the chicken. Turn it over, cooking the chicken another two minutes.

Remove chicken to a platter and pour oil into a dish and set aside.

Place chicken back into the pan. Cover with fresh lemon juice; add white wine and cook until the liquid reduces. Pour a little chicken stock over and place in an oven that has been preheated to 350 degrees.

Blanch broccolini in salted water to lock in color. Pour oil that had been set aside into a second skillet.  Add the rest of the shallot/garlic mix; add broccolini and season with salt and cracked pepper. Lightly saute. Add a little chicken stock and set aside.

Chicken should be 165 degrees when you’re ready to eat. Place cutlets on angel hair pasta and drizzle the excess sauce over.