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French Chicken

French Chicken Recipe

French Chicken
French chicken is breaded chicken served over pasta and topped with a lemon butter sauce. The chicken is breaded and then fried in the pan and finished cooking in the sauce. The sauce gets a lot of flavor from ingredients such as fresh lemon juice, butter, chicken broth, and wine. This is a great recipe to serve for dinner and is sure to impress guests. A bit of work is required to prepare this dish but it is certainly worth it. You can serve this dish with garlic bread if desired. Enjoy.

French Chicken


French Chicken Recipe

  • Author: Bobby
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


  • 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)


  1. Line a baking sheet with aluminum foil. 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.
  2. 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.
  3. 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.
  4. 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.).
  5. Serve with pasta and garnish with parsley and lemon wedges for serving.

Keywords: French,Chicken

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