Chicken French Recipe

Chicken french on a plate with spaghetti.

If you’re looking for a dish that’s easy and impressive, this Chicken French Recipe is a must-try! With its tender chicken cutlets and buttery wine sauce, it’s ready in under 30 minutes, making it ideal for busy weeknights.

Course dinner, Main, Main Course, Main dish

Cuisine Italian

Diet Low Salt

Prep Time 2

Cook Time 25

Servings servings

Calories 319kcal

Author Jessy Freimann

Equipment

Ingredients

3 boneless skinless chicken breasts filet each into 2 pieces
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ cup flour
3 large eggs beaten
2 Tablespoons olive oil
½ cup salted butter 1 stick cut into chunks
4 cloves garlic minced
¼ cup dry sherry wine
2 teaspoons Better Than Bouillon roast chicken concentrate
2 cups water
2 Tablespoons lemon juice

Instructions

Place the chicken pieces in a single layer on a cutting board. Pound thin to ⅛ inch thickness. Season both sides with salt and pepper.
Heat a large skillet over medium high heat and add the olive oil. While the oil heat, place flour and eggs into separate shallow bowls.
Dredge each chicken piece in the flour until fully covered and gently tap off the excess and then in the beaten eggs until fully covered and gently shake off the excess.
Place each chicken piece directly into the pan in a single layer (work in batches if necessary). Brown 2 minutes per side until golden and remove to a side plate covered in foil.
Once all the chicken is out of the pan add the butter to the pan. Once melted, add the garlic and sauté for 1 minute until aromatic.
Add sherry wine and deglaze the pan. Cook to reduce slightly, about 2 minutes.
Add the bouillon concentrate, water and lemon juice and stir well until the concentrate is dissolved. Bring to a boil and reduce heat to medium low. Simmer 10 minutes.
Add chicken back to the pan and simmer 5 more minutes and serve immediately.

Video

Notes

Top with a little Romano or Parmesan cheese just before serving.

Pound the chicken for quick, even cooking to help keep the meat tender and juicy inside.

If you prefer a thicker chicken francese sauce, whisk in cornstarch slurry (cornstarch mixed with water in equal parts) or let the sauce simmer longer to reduce.

For a burst of flavor, you can add fresh herbs like chopped parsley or basil. They complement the buttery, tangy sauce perfectly.

Ingredients to prep ahead- Pound the chicken breasts and chop the garlic, then store them in the fridge until you’re ready to make this chicken French recipe.

Leftovers and storage- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the pan to get back the crispy texture. To freeze, store the sauce and the chicken separately in airtight containers for up to 2 months.

Nutrition