| By: Katie Tyrone|
An Italian American classic. Although this dish can be served without it, I find that serving Chicken Française over a pasta of your choice rounds out the dish by bringing out the taste of lemon that characterizes this recipe.
Ingredients
Yield: 6 servings
Prep time: 10 minutes
Cooking time: 40 minutes
3 chicken breasts
1 cup flour
2 eggs
Salt
Pepper
¼ cup extra virgin olive oil
1 lemon
2 ½ teaspoons minced garlic
1 cup chicken broth
½ cup white wine
2 tablespoons butter
Basil
Cooking Instructions
Halve each chicken breast. Beat the eggs in a small mixing bowl. Put flour in a shallow dish and mix in salt and pepper to taste.
Heat olive oil in a pan until hot. Dip chicken into beaten eggs, then coat in flour mixture.
Put chicken in pan and allow to fry until golden. This will take around 5 minutes on each side. Once cooked, take chicken out of pan and set aside.
Add garlic and lemon slices into the pan. Let cook for about 2 minutes. *
Add wine, chicken broth, and lemon juice. Let simmer to reduce the sauce.
After about 5 minutes, add butter.
Once the butter is melted, put chicken in the pan. Let simmer for a few minutes.
Add basil as a garnish. Serve over pasta of choice.
Notes
To check if oil is hot enough put in a wooden spoon and see if bubbles form around it.
I used a lemon infused oil to add some flavor to the chicken.
* If making pasta, this is when you should begin to ensure everything is done around the same time so the dish will be warm.
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