Chicken Francaise

Alright, tonight we have a simple way to better breaded chicken. There are times when you want the full mouth-feel of a crisp, overloaded piece of fried chicken. And then are times when you want just a hint of bready texture to enhance the rather plain notion of just another pan-fried chicken breast. This is the latter. The breading melds with the sauce to become a silky pair.


For the chicken:

3 boneless skinless chicken breasts, each sliced horizontally (total of 6 pieces)
2 eggs
juice of 1/2 lemon
1 cup flour
1 tsp garlic powder
1 tbsp paprika

For the pan:

2 tbsp butter

For the sauce:

juice of a whole lemon
1 can chicken broth

In a bowl, lightly beat eggs and add lemon juice. In another bowl, thoroughly combine flour, garlic powder, and paprika. In a large skillet, melt the butter over medium heat. Take a piece of chicken, dip it into the egg mixture, allow the excess to drip off, then dredge in flour mixture. Shake loose excess flour, then place in pan. Repeat for all pieces.

Cook until golden brown.

Add sauce ingredients to pan. Increase heat to medium-high and reduce sauce by half. Serve with sauce. Enjoy. Makes 6 servings.

I paired this dish with rice pilaf, steamed edamame with soy sauce, and Jam Cellars “Butter” Chardonnay. Delicious.


About Gerard

Fun-loving, well-read foodie.
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