Chicken Francaise in 5 minutes

Helene Mulvihill

By
@WeBakeinTX

This is a recipe from The Chew's Michael Simon. He made it for a 5 minute challenge. I watched the segment a few times, then made the effort to re-create it with fantastic results! My family loves it!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
10 Min
Cook:
5 Min
Method:
Pan Fry

Ingredients

6
boneless chicken breasts, filleted or pounded thin
1 pinch
salt and pepper
2 Tbsp
butter
2 Tbsp
olive oil
flour for dredging
3
eggs
4 clove
garlic, sliced
2 c
sliced mushrooms
3 Tbsp
parsley
3 Tbsp
lemon juice
1/3 c
white wine (i like pinot grigio)
1/2 c
chicken stock

Step-By-Step

1Fillet chicken, pat dry then seaon with salt and pepper and set aside
2Prepare your work station. One bowl with flour and one with eggs (beaten) and fry pan with butter and oil. Heat pan to medium.
3Dredge chicken in flour first, then dip in egg and place in hot fry pan, repeat until pan is full
4Fry for about 2 minutes, until browned, then flip each piece
5Add garlic and mushroom to pan and fry for an additional 5 minutes or until brown.
6Squeeze or pour lemon juice directly on to chicken breasts, then deglaze pan with white wine.
7Add chicken stock and parsley and cook to reduce broth to a smooth gravy.
8Serve over rice

***note***
Original recipe calls for capers instead of mushrooms.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: Quick & Easy