Chicken French
A comforting dish featuring tender chicken breasts coated in a crispy layer, cooked in a buttery sauce with citrus and herbs.
Ingredients
Main Ingredients
- 2 pieces Chicken Breasts Tender and juicy, the perfect base for this dish.
- 1 cup Flour For dredging, gives the chicken a crispy exterior.
- 2 large Eggs, beaten Helps the flour stick to the chicken.
- 1/2 cup Butter Brings richness and flavor.
- 2 tablespoons Olive Oil Adds depth while cooking.
- 1 cup Chicken Broth For a savory backbone.
- 1/4 cup Lemon Juice Brightens the dish with freshness.
- to taste Salt and Pepper For seasoning.
Garnish
- to taste Parsley, fresh For garnish.
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel. Season both sides with salt and pepper.
- In one bowl, place flour. In another bowl, beat the eggs. Dip each chicken breast first in the flour, ensuring it’s completely coated, then into the beaten egg.
Cooking
- In a large skillet, heat the butter and olive oil over medium heat until the butter starts to foam.
- Place the dredged chicken breasts in the skillet. Cook for about 4-5 minutes on each side until a golden crust forms. Remove and keep warm.
- In the same pan, add chicken broth and lemon juice, scraping up browned bits from the bottom. Let simmer for a couple of minutes.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes.
- Sprinkle with freshly chopped parsley before serving.
Notes
For variations, add herbs like thyme or rosemary, incorporate sautéed vegetables, or substitute for gluten-free options.