Chicken French

Ingredients

Chicken breasts

4, boneless and skinless

Salt

to taste

Pepper

to taste

All-purpose flour

1 cup, for dredging

Eggs

2, beaten

Butter

4 tablespoons, divided

Garlic

3 cloves, minced

White wine

1/2 cup

Chicken broth

1 cup

Lemon juice

1/4 cup, freshly squeezed

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. Season the chicken breasts generously with salt and pepper. Dredge each breast in flour, shaking off any excess, then dip them into the beaten eggs to coat.
2. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter along with the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it burn.
4. Pour in the white wine, lemon juice, and chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
5. Return the chicken to the skillet, spooning some of the sauce over the top. Cover and simmer for an additional 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
6. Once done, sprinkle chopped parsley over the chicken for a fresh touch before serving. Serve with your favorite sides, like steamed vegetables or a light salad.