Chicken French is a popular restaurant dish here in upstate New York. These golden brown cutlets are smothered in a buttery, lemon sauce. This recipe was inspired by a local restaurant near by.
Chicken French is also known as: Lemon Chicken, Chicken Fransese or Chicken Francaise
This is a remarkably easy dish to make at home and is ready in about 30 minutes. If you like lemon chicken, then you are going to love this recipe!
How To Make Chicken French – (Lemon Chicken)
Start with 1/2 inch thick chicken breast cutlets.
Dredge the cutlets in flour first, then an egg mixture. Fry immediately.
Sauté the cutlets until golden brown (5 min each side), remove and cover to keep warm.
Make the lemon sauce then return the chicken to the skillet and simmer until fully cooked (15 minutes)
Serve Chicken French with a side of buttered thin spaghetti, orzo or rice.
Full recipe is below:
Try some of our other recipes:
Chicken French
Equipment
- large non-stick skillet
Ingredients
Chicken:
- 1/4 cup flour, as needed
- 2 egg, beaten
- 1 tablespoons sugar
- 1 tablspoon grated Parmesan cheese
- 4 skinless, boneless chicken breast halves
Sauce:
- 1/2 cup butter
- 3-4 cloves garlic, minced
- 2/3 cup dry white wine, or substitute with additional chicken broth
- 1/2 cup lemon juice (3-4 lemons)
- 1 1/2 cup chicken broth
- 1 1/2 tablespoons chopped parsley
- salt and pepper, to taste
Instructions
- With a meat hammer, pound the chicken breasts until 1/2" thick. (If too large, cut them in half.)
- Combine the flour salt and pepper in a shallow bowl. In another, bowl, whisk the eggs, sugar and Parmesan chess until the sugar has dissolved.
- In the meantime heat the oil in a large skillet, over medium-high heat. Dip the chicken breasts into the flour mixture. then into the egg mixture. Lay them into the pre-heated skillet and pan fry until golden brown, about 5 minutes on each side. Remove from the skillet and keep warm.
- Leave the drippings in the pan, melt the butter and stir in the garlic, white wine, lemon juice and chicken broth. Bring the sauce to a simmer, stirring to dissolve any brown bits from the pan. Cook until the sauce begins to thicken, about 5 minutes. Return the chicken breast to the sauce, and gently simmer until no long pink in the center, about 15 minutes.
- Place the chicken breast on a plate, top with the sauce and parsley. Serve with a side of thin spaghetti or white rice.
This is restaurant quality. It’s just as good as what I ordered at the Italian Restaurant. I get compliments every time I make it. John