French
Chicken Breast in French Sauce
by Casa Pappagallo · 705K subscribers on YouTube
A delicious chicken breast breaded and pan-fried, then finished in a creamy French-style sauce with lemon, white wine, garlic, parsley, and chicken broth.
- Difficulty
- easy
Ingredients
13 items- Chicken BreastOne chicken breast, sliced in half horizontally
- EggFor the breading
- Parmigiano ReggianoGrated, for the breading
- SaltTo taste
- Black PepperA pinch
- ParsleyChopped, for breading and garnish
- FlourFor dredging
- ButterA knob (walnut-sized) for cooking, plus another for the sauce
- Olive OilA drizzle for cooking
- 1 pcsLemonSqueezed for juice
- Dry White WineA splash
- 1 pcsGarlic1 clove, crushed
- Chicken BrothOne ladleful; can substitute with vegetable broth
Method
- Prepare the breading: beat the eggs in a bowl, add grated Parmesan, a pinch of salt, a pinch of pepper, and chopped parsley. Mix well.
- Slice the chicken breast in half horizontally and place it between two sheets of plastic wrap or parchment paper. Gently pound it to an even thickness.
- Dredge the chicken breast in flour, shaking off the excess.
- Heat a pan with a knob of butter and a drizzle of oil. Once the butter is melted, dip the floured chicken into the egg mixture and place it in the pan.
- Cook the chicken on both sides until golden brown, then remove it from the pan and set aside.
- Off the heat, add lemon juice, white wine, a knob of butter, chopped parsley, a crushed garlic clove, and a ladle of chicken broth to the same pan.
- Return the pan to the heat and let the sauce thicken, stirring gently.
- Add the cooked chicken back to the pan, coating it with the sauce. Garnish with fresh parsley and serve.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
