If you’re looking for a dinner that feels a little special but still easy to make at home, this French chicken recipe is a great pick. The chicken is lightly breaded, pan-fried until golden, and then finished in a bright lemon butter sauce made with white wine and chicken broth. It’s full of fresh flavor and pairs beautifully with pasta. With a little care and just a few extra steps, you’ll have a meal that’s both comforting and impressive enough to serve to guests.
Why this recipe works
- Simple ingredients, great flavor: Lemon juice, butter, and broth come together to make a sauce that’s light and savory.
- Crispy, tender chicken: The breading adds a bit of crunch while the chicken stays juicy on the inside.
- Finishing in the sauce: Letting the chicken simmer in the sauce helps it soak up more flavor and keeps it moist.
- Easy to make look fancy: A sprinkle of parsley and a few lemon slices on top make this dish look beautiful on the plate.
Serving suggestions
- Serve with pasta: Spoon the chicken and sauce over a bed of noodles like spaghetti, fettuccine, or even linguine. The pasta soaks up the sauce and helps make the meal more filling.
- Add garlic bread: A slice or two of warm garlic bread on the side is great for scooping up extra sauce and makes the plate feel complete.
- Include a vegetable: Try adding a side of something green like roasted broccoli, sautéed spinach, or even a simple salad to balance the richness of the dish.
- Make it dinner party-ready: This is a great meal to serve when you want to cook something nice for guests. Just plate everything neatly, add some fresh parsley, and pour a little white wine to go with it.
French chicken recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
If you’re looking for a dinner that feels a little special but still easy to make at home, this French chicken recipe is a great pick.
Ingredients
Units
Scale
- 4 boneless skinless chicken breasts
- 2 large eggs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- Sauce-
- 4 tablespoons unsalted butter (divided)
- 1/4 cup minced sweet onion
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 2 cups low-sodium chicken broth
- salt and pepper (to taste)
- minced fresh parsley (for garnish)
- sliced lemon (for garnish)
Instructions
- Slice the chicken breasts in half lengthwise. In a shallow bowl whisk together eggs and milk. Set aside. Combine the salt, pepper, and flour in a separate bowl. Dip the chicken breasts one at a time first into the flour, then dip into the egg and then dredge in the flour mixture. Place onto a plate.
- In a large skillet heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Place the chicken breasts into the skillet, as many as will fit at once, probably 2-3 at a time. Cook the chicken until well browned, about 3 minutes per side. Transfer to the baking sheet. Repeat with the remaining chicken breasts adding more olive oil and butter if needed.
- Empty the skillet and add 3 tablespoons of butter over medium heat. Add the minced onion and cook, stirring occasionally until sot. Add the wine, lemon juice, and chicken broth. Bring to a boil stirring constantly. Reduce heat to medium and cook the sauce, stirring frequently until the sauce has reduced to about 1 1/2 cups, about 10 minutes. Add the remaining tablespoons of butter to the sauce. Stir until melted.
- Add the chicken cutlets to the sauce and heat for 4-5 minutes or until fully cooked (the internal temperature has reached 165 degrees F.).
- Serve with pasta and garnish with parsley and lemon wedges for serving.
Nutrition
- Serving Size:
- Calories: 485
- Sugar: 3.5 g
- Sodium: 1089.5 mg
- Fat: 28.8 g
- Carbohydrates: 37.1 g
- Protein: 17.1 g
- Cholesterol: 159.6 mg
