Chicken Française Recipe
Egg battered chicken breast sautéed with lemon, butter, garlic, and white wine served over linguini pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the linguini pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season with salt and pepper.
- 3
Batter the Chicken
In a shallow dish, beat the eggs. In another dish, place the flour. Dredge each chicken breast in flour, then dip in beaten eggs, allowing excess to drip off.
- 4
Sauté the Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove and set aside.
- 5
Make the Sauce
In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in the white wine and lemon juice, scraping up any browned bits. Let it simmer for about 3-4 minutes.
- 6
