chicken french

Chicken Francaise is a French-inspired Italian-American dish that has been a restaurant classic for decades, but it&#039;s simple and easy to make at home with pantry staples and about 40 minutes. 

Chicken Francaise

chicken breasts

salt (plus more for the chicken)

pepper (plus more for the chicken)

(120 grams) all-purpose flour

eggs

milk (any percentage)

olive oil (divided)

(55 grams) butter (salted or unsalted is fine)

garlic (pressed

chicken broth

dry white wine*

lemon juice

parsley (optional)

Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.

Cut chicken breasts in half horizontally by placing one hand on top of each chicken breast and slicing the top and bottom into two thin, even pieces.

Two at a time, cover chicken breast halves in plastic wrap or place them in a large plastic bag and use the flat side of a meat mallet or a rolling pin to pound each chicken piece to 1/4-inch thick*. Sprinkle both sides lightly with salt and pepper.

In pie tin or shallow dish large enough to fit a chicken breast, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and milk.

Dip first chicken piece in flour until completely covered. Then dip in egg mixture and then back into the flour mixture. Gently shake the chicken breast so that any extra flour falls off, and transfer the chicken to a plate. Repeat with remaining three pieces.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once oil is hot, add 2* of the chicken breasts and cook for 1 to 3 minutes per side, until golden and an instant-read thermometer inserted into the center of the breasts reads 165°F.

Transfer chicken to prepared baking sheet and place in the warm oven. Wipe out pan with a paper towel and repeat with remaining oil and the rest of the chicken.

Chicken Cutlets

Add pasta to boiling water and cook according to pasta instructions. Drain and set aside.

While your pasta cooks, once again wipe out your skillet with paper towels and place it on medium heat. Add butter and once butter is melted, add garlic and cook until garlic is lightly golden and fragrant, about 1 minute.

Add broth, wine, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, until sauce is reduced by a little over 1/2, down to about 3/4 cup.

Add salt and pepper to taste and stir in optional parsley.

Plate pasta and chicken and spoon sauce over the top. Serve and enjoy!

Sauce

This Chicken Francese recipe has golden pan fried chicken in a buttery lemon sauce. You can make this restaurant favorite at home in about half an hour!

Chicken Francese

chicken breasts (cut in half lengthwise)

Salt & pepper (to taste)

garlic powder

flour flour (divided use)

eggs (lightly beaten)

olive oil

butter

lemon

For serving: chopped parsley, freshly grated parmesan cheese (optional, to taste)

Slice the chicken breasts in half lengthwise so you have four thinner cutlets. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4&quot;) using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt &amp; pepper and garlic powder. 

Add the 1/4 cup of flour to a bowl or plate (you will dredge the chicken in it), then add the eggs to a second bowl and whisk with a fork.

Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg, and then add each piece to the skillet after letting the excess drip off. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Remove the chicken from the pan and set it aside. Repeat for the second batch (add a little more olive oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn&#39;t burn.

Reduce the heat to medium. Add the butter to the skillet. Once it melts, stir in the 1 tablespoon of flour and let it cook for about 30 seconds or so.

Whisk in the broth and lemon juice (scrape any brown bits off the bottom of the pan), and then add in the lemon slices. Cook for 5 minutes or until the sauce has reduced/thickened a bit.

Add the chicken back to the skillet and then serve immediately with some sauce spooned over, or simply plate the chicken and then pour the sauce over. It&#39;s best to serve it quite quickly before the chicken&#39;s coating softens up too much. Season with extra salt &amp; pepper as needed. Top with some chopped parsley and freshly grated parmesan cheese if desired. Yes, you can eat those cooked lemon slices if you like, or discard them if you prefer.

This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!

boneless skinless chicken breasts (thin cut)

all purpose flour

salt

pepper

milk

butter (divided use)

lemon (thinly sliced)

white wine

salt and pepper

parsley

Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.

Place the flour, salt and pepper in a bowl. Mix until combined.

Place the eggs and milk in a small bowl and whisk until smooth.

Heat the olive oil in a large pan over medium high heat.

Dredge each chicken cutlet in the flour mixture, then dip in the egg.

Place the chicken breasts in a single layer in the pan.

Cook for 4 minutes per side, or until golden brown and cooked through.

Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the chicken

Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.

Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.

Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.

Stir in the lemon juice and season with salt and pepper to taste.

Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.

For the sauce

https://content.jwplatform.com/videos/sp3gR9US.mp4

Recipe video above. Lightly battered pan-fried chicken breast with an elegant white wine lemon sauce. It&#39;s like Chicken Piccata, but a thicker sauce, more of it, no capers, with subtle lemon flavour. It&#39;s got a terrific crust that soaks up the sauce! Lovely restaurant dish that&#39;s simple to make at home.Doesn&#39;t taste winey because the alcohol is cooked out, leaving behind magical flavour only wine can bring to sauces.

chicken breasts (, skinless boneless (250-300

flour (, plain / all-purpose)

tsp cooking salt / kosher salt

tsp black pepper

tbsp milk

tbsp extra virgin olive oil

lemon (, thinly sliced 0.3cm / 1/8")

/ 3 tbsp unsalted butter

tbsp flour (, plain / all-purpose)

chicken stock/broth (, low sodium)

tsp cooking salt / kosher salt ((no pepper!))

tbsp finely chopped parsley (, for garnish (optional))

Cut each breast in half horizontally to form 4 thin steaks in total.

Whisk eggs and milk in a small bowl. Set aside.

Flour coating - Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.

Heat the oil in a large nonstick pan over medium-high heat.

Cook chicken - Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.

Lemon - Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate. (Note 2)

Wipe the pan clean using paper towels.

White wine sauce - Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt. (See Note 3 for lumps tip)

Thicken sauce - Turn the heat up slightly then simmer for 3 - 4 minutes or until the sauce thickens into a syrupy consistency.

Sauce it! Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce (use it ALL!).

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Top 4 chicken french recipes from across the web

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Chicken Francaise

Chicken Francese

Chicken Francese

Chicken Francese

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