Chicken French
Learn how to make Chicken French, a mouthwatering dish withthin chicken cutlets coated in a crispy Parmesan crust, served with a flavorfulwhite wine and lemon sauce. This twist on a classic recipe is not onlydelicious but also a healthy option, packed with protein and nutrients. Impressyour family and friends with this easy-to-follow recipe!
Servings 4
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 3 eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 4 tbsp unsalted butter
- Salt and pepper
- Olive oil
- Chopped fresh parsley for garnish
Instructions
- Begin by preparing the chicken. Cut each chicken breast in half horizontally to create two thin cutlets. Season both sides of each cutlet with salt and pepper.
- In a shallow dish, place the flour. In another shallow dish, beat the eggs with grated Parmesan cheese.
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
- Dredge each chicken cutlet in the flour, shaking off any excess. Then dip the cutlet in the egg mixture, making sure to coat both sides.
- Place the chicken cutlets in the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
- In the same skillet, add the white wine and chicken broth. Use a spatula to scrape up any browned bits from the bottom of the pan.
- Add the lemon juice and butter to the skillet, stirring until the butter is melted and the sauce is smooth.
- Return the chicken to the skillet and coat each piece with the sauce. Simmer for 1-2 minutes, or until the chicken is heated through and the sauce has slightly thickened.
- Garnish with chopped fresh parsley and serve immediately with your choice of pasta or vegetables.
- Enjoy your delicious Chicken French!
Notes
For an extra touch of flavor, try this variation called Chicken Antonio: Sauté some mushrooms and artichoke hearts in butter and place them on top of the chicken cutlets. Cover with mozzarella cheese and melt for a cheesy twist.