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French Chicken Recipe

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Ingredients

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

  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.

Find it online: https://blogchef.net/french-chicken-recipe/