Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
- Whisk
Step-by-step instructions:
1. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. Dip each chicken breast in the flour mixture, shaking off any excess, then dip it in the egg mixture.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.
7. Remove the chicken from the skillet and keep warm.
8. Add the white wine, chicken broth, lemon juice, and capers to the skillet.
9. Bring the sauce to a boil, scraping up any browned bits from the bottom of the skillet.
10. Reduce the heat to low and whisk in the butter until it is melted and the sauce is smooth.
11. Stir in the chopped parsley.
12. Pour the sauce over the chicken breasts and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet should be heated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 22g
- Carbohydrates: 14g
- Protein: 35g
Substitutions for ingredients:
- Vegetable oil can be substituted with olive oil or canola oil.
- White wine can be substituted with chicken broth or apple cider vinegar.
- Capers can be substituted with chopped green olives.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Serve the chicken and sauce over pasta or rice.
Tips and tricks:
- Make sure the chicken breasts are an even thickness so they cook evenly.
- Don't overcrowd the skillet when cooking the chicken.
- Use a whisk to make sure the sauce is smooth and well combined.
Storage instructions:
- Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or pasta.
- Garnish with lemon wedges and additional chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or white wine to thin it out.
- If the chicken is not cooked through, finish cooking it in the oven at 350°F for 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Chicken French is a classic dish from Rochester, New York, where it is often served in Italian-American restaurants.
Flavor profiles:
- Tangy, savory, and slightly sweet
Serving suggestions:
- Serve with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
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