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 olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup unsalted butter
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Whisk
- Meat mallet
- Meat thermometer
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 of about 1/2 inch.
2. In a shallow bowl, mix together the flour, salt, and black pepper.
3. In another shallow bowl, whisk together the eggs and milk.
4. Dip each chicken breast into the flour mixture, shaking off any excess, then dip into the egg mixture, and coat well.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
7. Remove the chicken from the skillet and place on a plate. Cover with foil to keep warm.
8. In the same skillet, add the white wine, chicken broth, and lemon juice. Bring to a boil and let simmer for about 5 minutes, or until the liquid has reduced by half.
9. Remove the skillet from the heat and whisk in the butter until it is melted and the sauce is smooth.
10. Stir in the chopped parsley.
11. Pour the white wine sauce over the chicken breasts and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Cook the chicken to an internal temperature of 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 452
Fat per serving: 26g
Saturated fat per serving: 9g
Cholesterol per serving: 198mg
Sodium per serving: 618mg
Carbohydrates per serving: 10g
Fiber per serving: 0g
Sugar per serving: 1g
Protein per serving: 38g
Substitutions for ingredients:
- You can use boneless, skinless chicken thighs instead of chicken breasts.
- If you don't have white wine, you can use chicken broth or vegetable broth instead.
- You can use gluten-free flour if you need to make this recipe gluten-free.
Variations:
- Add sliced mushrooms to the skillet when making the white wine sauce.
- Use orange juice instead of lemon juice for a different flavor.
- Add capers to the white wine sauce for a tangy twist.
Tips and Tricks:
- Pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked through.
- Let the chicken rest for a few minutes before slicing and serving to allow the juices to redistribute.
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 warmed through.
Presentation Ideas:
Serve the chicken and sauce on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a glass of dry white wine.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the chicken is sticking to the skillet, make sure the skillet is hot enough before adding the chicken.
- If the white wine sauce is too thin, let it simmer for a few more minutes to reduce further.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator and consume within 3 days.
Food History:
Chicken French is a classic dish that originated in Rochester, New York. It is believed to have been created by Italian immigrants who settled in the area.
Flavor Profiles:
This dish is savory and tangy, with a rich white wine sauce that complements the tender chicken.
Serving Suggestions:
Serve this dish with a side of roasted vegetables or a green salad for a complete meal.
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Region: French