chicken française

Name: Chicken Française
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 large skinless boneless chicken breasts; freshly ground black pepper, to taste, divided (i always use mixed peppercorns); 1 large free-run egg, beaten; 1/2 large lemon, juiced; 2/3 cup(s) unbleached all-purpose flour; 1/2 teaspoon(s) hot paprika; 1/2 teaspoon(s) garlic salt; 2 tablespoon(s) clarified butter, such as ghee; 1 large clove garlic, pressed; 4 large button mushrooms, sliced; 4-5 dash(es) hot sauce, such as cholula®; 1 1/4 cup(s) low-sodium chicken broth; 1/4 cup(s) dry white wine; 2 tablespoon(s) freshly squeezed lemon juice; 6 tablespoon(s) light sour cream; 1/2 tablespoon(s) fresh dill, chopped; 2 teaspoon(s) cornstarch mixed with 1/2 cup water; 2 slice(s) lemon, for garnish; 2 sprig(s) fresh parsley, for garnish

10 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 2, 2019

This chicken recipe differs from most others with its lovely mushroom lemon sauce. Crispy and absolutely delicious, this is a meal you will want to have again and again!

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Breaded chicken breast topped with sauce, a slice of lemon and garnish with parsley on a white plate with pasta in the background.

prep time 10 Min

cook time 30 Min

method Stove Top

yield 2 servings

Ingredients

2 large skinless boneless chicken breasts
freshly ground black pepper, to taste, divided (i always use mixed peppercorns)
1 large free-run egg, beaten
1/2 large lemon, juiced
2/3 cup unbleached all-purpose flour
1/2 teaspoon hot paprika
1/2 teaspoon garlic salt
2 tablespoons clarified butter, such as ghee
1 large clove garlic, pressed
4 large button mushrooms, sliced
4-5 dashes hot sauce, such as cholula®
1 1/4 cups low-sodium chicken broth
1/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons light sour cream
1/2 tablespoon fresh dill, chopped
2 teaspoons cornstarch mixed with 1/2 cup water
2 slices lemon, for garnish
2 sprigs fresh parsley, for garnish

How To Make chicken française

Step 1

Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.

Step 2

Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.
Step 3

Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.
Step 4

Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta.
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zdraFSsMMOA
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