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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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

Directions Step-By-Step

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