Teresa's Recipes
Chicken French
A beloved dish hailing from Rochester, New York, Chicken French presents a delightful combination of tender chicken breasts enveloped in a luscious tangy lemon and white wine sauce. This dish is perfect for impressing guests at a dinner party or simply enjoying a cozy night in. The vibrant flavors of garlic and parsley complement the richness of the sauce, creating a symphony of taste that is both comforting and elegant.
Ingredients
- 4, boneless and skinless Chicken breasts
- to taste Salt
- to taste Pepper
- 1 cup, for dredging All-purpose flour
- 2, beaten Eggs
- 4 tablespoons, divided Butter
- 3 cloves, minced Garlic
- 1/2 cup White wine
- 1 cup Chicken broth
- 1/4 cup, freshly squeezed Lemon juice
- 1/4 cup, chopped for garnish Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 30g
- Sodium: 600mg
- Sugar: 1g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Tips
- For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
- This dish pairs beautifully with a side of garlic mashed potatoes or a simple green salad dressed in lemon vinaigrette.