Chicken French
Chicken French is a popular restaurant dish here in upstate New York. These golden brown chicken cutlets are smothered in a buttery, lemon sauce.
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.
Nutrition
Serving: 4gCalories: 348kcalCarbohydrates: 13.7gProtein: 17gFat: 6gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 133mgSodium: 400mgPotassium: 302mgFiber: 0.6gSugar: 0.7gCalcium: 32mgIron: 2mg
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