Real Recipes From Real Home Cooks ®

chicken française

Recipe by
Francine Lizotte
Surrey South, BC

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!

yield 2 servings
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken française

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

How To Make chicken française

  • 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.
  • 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.
  • 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.
  • 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.
  • 5
    To view this recipe on YouTube, click on this link >>>>