Description
Chicken French delivers a classic Italian-American comfort dish that always brings smiles around the dinner table. Crispy chicken cutlets bathed in a zesty lemon-butter sauce make your weeknight meal feel like a restaurant-quality celebration.
Ingredients
Scale
Protein:
- 2 large chicken breasts
Dredging:
- ¼ cup all-purpose flour
- 1 teaspoon cooking salt
- 1 teaspoon black pepper
Breading:
- 2 large eggs
- 1 tablespoon milk
Cooking and Sauce:
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 50 grams unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- ⅓ cup Chardonnay
- ½ teaspoon cooking salt
- 1 tablespoon finely chopped parsley
Instructions
- Slice 2 chicken breasts horizontally into 4 thin steaks. Your cuts should create even, delicate pieces about ½-inch thick.
- Whisk 2 large eggs with 1 tablespoon milk in a medium mixing bowl until completely blended.
- Combine ¼ cup flour, 1 teaspoon salt, and 1 teaspoon pepper on a flat plate. Thoroughly coat each chicken steak in the seasoned flour, carefully shaking off any excess.
- Dip each floured chicken piece into the egg mixture, allowing surplus liquid to drip back into the bowl.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Cook chicken for 3 minutes until golden brown on the first side.
- Flip chicken, reduce heat to medium, and cook an additional 4 minutes until internal temperature reaches 155°F and exterior appears golden.
- Transfer chicken to a clean plate. In the same skillet, add lemon slices and cook 1 minute per side until edges brown slightly.
- Melt 3 tablespoons butter in the skillet over medium heat. Sprinkle 2 tablespoons flour and stir continuously for 1 minute.
- Gradually pour 2 cups chicken stock while stirring, ensuring smooth consistency. Add ⅓ cup white wine and ½ teaspoon salt.
- Return chicken and lemon slices to the sauce. Gently spoon sauce over the meat and sprinkle with chopped parsley before serving immediately.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and consistent texture across all pieces.
- Create a light, crispy coating by letting excess flour and egg mixture drip off before frying to prevent soggy breading.
- Use a meat thermometer to check chicken doneness, avoiding overcooking that can make the meat tough and dry.
- For a gluten-free version, swap regular flour with almond or rice flour and use cornstarch to help achieve a similar crispy coating.
- Prep Time: 10 minutes
- Cook Time: 10.5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 555 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 235 mg