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 heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Whisk
- Meat mallet
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, mix together the flour, salt, and pepper.
3. In another shallow dish, whisk together the eggs and milk.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Dredge each chicken breast in the flour mixture, shaking off any excess.
6. Dip the chicken in the egg mixture, coating both sides.
7. Place the chicken in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the skillet and place on a plate.
9. Add the white wine and chicken broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan.
10. Reduce the heat to low and stir in the heavy cream and Parmesan cheese.
11. Cook for 2-3 minutes, or until the sauce has thickened.
12. Stir in the butter until melted.
13. Pour the sauce over the chicken and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet should be heated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 470
Fat: 28g
Carbohydrates: 16g
Protein: 36g
Sodium: 650mg
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or tenderloins.
- Instead of white wine, you can use chicken broth.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of Parmesan cheese, you can use Romano cheese.
Variations:
- Add sliced mushrooms to the sauce.
- Use different herbs, such as thyme or rosemary, instead of parsley.
- Serve the chicken over pasta or rice.
Tips and Tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add a little more chicken broth or white wine to thin it out.
Storage Instructions:
Leftovers can be stored 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 warmed through.
Presentation Ideas:
Serve the chicken and sauce on a platter, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the chicken is not browning evenly, make sure the skillet is heated evenly and adjust the heat as needed.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chicken French is a dish that originated in Rochester, New York in the early 20th century. It is a variation of the classic French dish, Chicken Francese, which is made with a lemon and butter sauce.
Flavor Profiles:
This dish is savory and creamy, with a hint of tanginess from the white wine.
Serving Suggestions:
Serve with a side salad or roasted vegetables for a complete meal.
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