Hey there, foodies! Anne Carter here, I’ve brought my passion for good eats straight to your screens. Today, I’m thrilled to share a little piece of my kitchen magic with you � the Chicken French recipe.
Picture this: tender chicken, bathed in a luscious, lemony sauce that’s as comforting as a warm hug. This dish holds a special place in my heart, reminding me of cozy family dinners and lazy Sunday afternoons. It’s the kind of recipe that brings people together, making even the simplest moments feel extraordinary.
So, whether you’re a seasoned chef or a kitchen newbie, join me on this flavor-packed journey. Together, let’s turn everyday ingredients into something extraordinary. Get ready to elevate your home-cooking game with my no-fuss Chicken French recipe � because good food is meant to be shared and savored! You can also try our Fried Chicken and Chicken Quesadilla Recipe if truly a chicken lover.
What Is Chicken French?
Chicken French is a classic American-Italian dish that features tender chicken cutlets coated in a light and flavorful egg batter, pan-fried to golden perfection, and served with a tangy lemon butter sauce. The dish is known for its simplicity and bright, citrusy flavors.
To prepare Chicken French, you typically start by dipping thinly pounded chicken cutlets in a seasoned egg mixture before cooking them in a skillet until they achieve a deliciously crispy exterior. The star of the show is the lemon butter sauce, made by combining lemon juice, white wine, and chicken broth, creating a zesty and savory complement to the chicken.
This dish is loved for its balance of textures and tastes � the crispy chicken, combined with the silky smoothness of the lemony sauce, creates a delightful dining experience. Chicken French is often served over pasta or with a side of vegetables, making it a versatile and satisfying meal enjoyed by many.
Overview: How To Make Chicken French?
Get ready to whip up a restaurant-worthy dish right in your kitchen with this Pan-Fried Chicken in White Wine Lemon Sauce! In just 25 minutes, you can create a mouthwatering meal that’s a notch above the ordinary. No need for culinary expertise; this recipe is all about simple steps and big flavors.
First off, we’re talking about chicken breasts � skinless and boneless, making life easier. Cut them in half horizontally to get four thin steaks. Now, for the magic coating: a light dusting of flour, salt, and pepper. Dip these bad boys into a mix of eggs and milk for that perfect crust.
Into the pan they go, sizzling in extra virgin olive oil until golden brown. But here comes the game-changer � a white wine lemon sauce that’s as elegant as it sounds. No worries about a boozy taste; the alcohol cooks off, leaving behind a magical flavor that takes your sauce game up a notch.
Pan-fry the chicken, add in those thinly sliced lemons until they get soft and golden, wipe the pan clean, and let’s talk sauce. Melt butter, stir in flour, and slowly add in chicken stock and a splash of Chardonnay. Let it simmer until it transforms into a syrupy delight. Now, spoon that goodness over the chicken, sprinkle with parsley if you’re feeling fancy, and there you have it � a homemade masterpiece that rivals any restaurant creation! Dive into a plateful of comfort with this easy-to-follow recipe. Enjoy!
Try More Such Recipes!
Pan-Fried Chicken French Recipe
Equipment
- Knife
- Bowls
- Frying Pan
- Cooking Spoon
- Whisk
Ingredients
- 2 large chicken breasts , skinless boneless (250-300g / 8-10oz each)
- 1/4 cup flour , plain / all-purpose
- 1 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 2 large eggs
- 1 tbsp milk (any fat %)
COOKING & SAUCE:
- 3 tbsp extra virgin olive oil
- 1 lemon , thinly sliced 0.3cm / 1/8?
- 50g / 3 tbsp unsalted butter
- 2 tbsp flour , plain / all-purpose
- 2 cups chicken stock/broth , low sodium
- 1/3 cup Chardonnay or other dry white wine (Note 1)
- 1/2 tsp cooking salt / kosher salt (no pepper!)
- 1 tbsp finely chopped parsley , for garnish (optional)
Instructions
- Cut chicken breasts in half horizontally to make 4 thin steaks. Whisk eggs and milk in a bowl; set aside.
- Mix flour, salt, and pepper on a plate. Coat chicken in the flour mix, shaking off excess. Set aside.
- Dip chicken in egg mix, let excess drip off, then cook in the pan for 3 mins until golden. Flip, reduce heat to medium, and cook for 4 mins until golden (internal temp 68�C/155�F). Remove to a plate.
- Add lemon slices to the pan. Cook for 1 min until soft/brown, flip, and cook the other side for 30 seconds. Remove to a plate.
- On medium heat, melt butter in the pan. Add flour and stir for 1 min. Slowly pour in half the stock while stirring. Once dissolved, stir in remaining stock, then wine and salt.
- Return chicken and lemon slices to the pan, spoon the sauce over, sprinkle with parsley, and serve the chicken with all that delicious sauce!
Nutrition
Time for The Tips!
- Chicken Prep Pro-Tip: Ensure the chicken breasts are of similar thickness for even cooking. If needed, use a meat mallet to achieve uniform thickness.
- Egg Mixture Insight: Don’t just whisk the eggs and milk mechanically; let them mingle for a few minutes. This brief bonding time enhances the coating’s adhesion to the chicken.
- Flour Coating Finesse: When coating the chicken with flour, press it in gently with your fingertips. This not only ensures an even coat but also adds a touch of finesse to the crust.
- Oil Temperature Precision: Heat the oil until it’s shimmering but not smoking. This ensures a crisp crust without any greasiness.
- Lemon Slices Charm: Before adding the lemon slices, give them a quick rub with a pinch of salt. This small step intensifies the citrusy aroma and flavor.
- Sauce Simmer Wisdom: When simmering the sauce, don’t rush it. Allow the flavors to mingle and evolve into that perfect, syrupy consistency. A little patience goes a long way!
What to Serve with Chicken French?
