Chicken French Recipe

Butterfly and pound

If breasts are thick, butterfly each breast horizontally to create even thickness, then cover with plastic wrap and gently pound with a meat mallet to about 1/2 inch thickness. This yields 4 cutlets from 1 lb depending on size.

Season and set up dredging station

In a shallow bowl, whisk eggs and milk together. In another shallow dish, combine flour, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Pat chicken dry, season lightly with a pinch of additional salt and pepper, then dredge each cutlet in flour, shake off excess, dip in egg mixture, and dredge again in flour for a light double-coating.

In a large skillet over medium-high heat, add 3 tbsp butter and 1 tbsp olive oil. When butter is melted and foaming and oil shimmering, add 2 cutlets (do not crowd). Cook 3-4 minutes per side until golden brown and an instant-read thermometer reads 160°F (residual heat will bring to 165°F). Transfer cooked cutlets to a warm plate and tent with foil. Repeat with remaining cutlets, adding more butter if needed.

Reduce heat to medium. Carefully pour off excess fat from the pan, leaving about 1 tablespoon of butter and any fond (brown bits). Add 3 tbsp unsalted butter to the skillet. When melted, add the finely minced shallot and sauté 1-2 minutes until softened and translucent.

Add 2 minced garlic cloves and sauté 20-30 seconds until fragrant, being careful not to burn.

Deglaze the pan with 3 fl oz dry white wine, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2-3 minutes.

Add 1/2 cup low-sodium chicken broth, 3 tbsp fresh lemon juice, and 1 tsp lemon zest. Bring to a gentle simmer and let reduce slightly for 2-3 minutes.

Stir in 2 tbsp capers (if using) and 2 tbsp heavy cream (optional) for a silkier sauce. Simmer 1 minute to integrate. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting lemon or salt to preference.

Whisk in 2 tbsp chopped fresh parsley and swirl the pan to emulsify the sauce and produce a glossy finish.

Return the chicken cutlets to the skillet, spooning sauce over them, and simmer 1-2 minutes just to reheat and bring internal temperature to 165°F. Spoon sauce generously over each cutlet.

Transfer chicken to a serving platter, garnish with additional chopped parsley and lemon slices if desired. Serve immediately with pan sauce.