Chicken Francaise Recipe
Sautéed chicken breast with lemon butter white wine sauce, served with broccoli & rice.
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Ingredients
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Chicken
Sauce
Sides
Method
Prepare Chicken
- 1
Pound and Season the Chicken
Using a meat mallet, pound the chicken breasts to about 1/2 inch thickness. Season both sides with salt and black pepper.
- 2
Dredge the Chicken
Coat each chicken breast in flour, shaking off excess. Then dip into beaten eggs, ensuring both sides are covered.
Cook Chicken
- 3
Heat Oil and Butter
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until hot.
- 4
Sauté Chicken
Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
Prepare Sauce
- 5
Deglaze the Pan
In the same skillet, pour in the dry white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- 6
Add Broth and Lemon
Stir in the chicken broth, fresh lemon juice, and lemon zest. Bring the mixture to a gentle boil and let it reduce for about 5 minutes.
- 7
Cook Sides
- 8
Cook Rice
In a medium saucepan, bring 4 cups of water to a boil. Add 2 cups of rice and 1 tsp of salt. Stir, cover, and reduce heat to low. Cook for about 18-20 minutes until rice is tender.
- 9
Steam Broccoli
In another pot, steam the broccoli florets for about 5-7 minutes until bright green and tender-crisp.
