Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 eggs
- 1/4 cup milk
- 1/4 cup olive oil
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Special equipment needed:
- Large skillet
- Whisk
- Tongs
Step-by-step instructions:
1. In a shallow dish, mix together flour, salt, and black pepper.
2. In another shallow dish, whisk together eggs and milk.
3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
4. Dredge each chicken breast in the flour mixture, shaking off any excess.
5. Dip each chicken breast in the egg mixture, coating both sides.
6. Place chicken in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove chicken from the skillet and set aside on a plate.
8. Add white wine, chicken broth, and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.
9. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
10. Stir in remaining 2 tablespoons of butter, parsley, thyme, and rosemary.
11. Pour the sauce over the chicken breasts and serve.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 20g
Protein: 38g
Sodium: 780mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or pork chops.
- Dry white wine can be substituted with chicken broth or vegetable broth.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use a combination of herbs such as basil, oregano, and thyme for a different flavor profile.
- Add capers to the sauce for a tangy twist.
Tips and tricks:
- Pound the chicken breasts to an even thickness for even cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Make sure the skillet is hot before adding the chicken to ensure a crispy crust.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the chicken and sauce on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with lemon wedges and additional fresh herbs.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the chicken is not cooked through, finish cooking in the oven at 350°F for 10-15 minutes.
Food safety advice:
- Always wash hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
Food history:
Chicken French is a classic dish from Rochester, New York. It is believed to have been created by Italian immigrants in the early 20th century.
Flavor profiles:
Savory, tangy, and herbaceous.
Serving suggestions:
Serve with a glass of dry white wine.
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