Chicken Française
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I’ve slowed down a little bit lately but years ago I used to go out to restaurants at least twice a week. That was my thing and probably still is… What I like is the whole experience which is to dress up, sit in a nice restaurant, have someone serve me, try something new and then go home without doing any dishes… now that’s an awesome night out to me!
 
With a few of my girlfriends from Toronto – six to be more precise, we all dressed up to the nines with our stilettos and our designer purses, jumped in a limo and went out to a very nice Italian restaurant located on Yonge Street. We had amazing food, great bottles of wine and a fabulous time together! There was a dish I tried that night that I never had before and the reason why I picked that one was because of the name… Chicken Française! Being the only French one in the group, I thought it would be the right dish to choose. I was surprised with the results but more so to have that in an Italian restaurant although it was one of the most upscale places in the city!
 
I never thought about duplicating this Chicken Française from that night until I had a dinner party at my place years later. It was good but not really an outstanding result! Of course none of my guests made any derogatory comments about it but deep inside, I knew it was just good… not excellent!
 
When David and I moved in together, I gave it another shot… Still, it wasn’t a “wow” factor! I’m not sure if it was my stubbornness or that I just wanted to prove to myself I could do it right but I made it again and again until I finally got it!
 
Although we all have an ego and love to receive compliments, I won’t accept all the rewards myself… David was the reason why this recipe turned from “it’s good enough” to “oh my God, that’s awesome!”. The problem I had with this recipe was adding too much chicken broth and not having enough “oomph”! Also, my spices were not proportional to the other ingredients. To make a long story short, the success of this recipe is due to my lovely husband! If it wasn’t for him, I wouldn’t be able to share it with you today. Sometimes you need someone from the outside to see what it really needs on the inside… make sense?
 
This Chicken Française is a great recipe to have any night of the week and even on special occasions! It’s crispy and absolutely delicious with a beautiful combination of mushrooms and lemon in a creamy sauce. Served with a side of pasta, this is quite an interesting recipe to enjoy! Next time you want to make a different chicken dish for your family and friends, this is the one to try…
Bon Appétit!
 
Here are more delicious chicken recipes for you to try…
3 Cheese Chicken Parmesan
El Pollo Cinco de Mayo • Slow Cooker Mexican Chicken
Southwest Chicken Thighs
Indian Butter Chicken
Quick & Easy Chicken Chop Suey
Chicken with Creamy Mushroom Garlic Sauce
Hawaiian Chicken Curry
and for even more poultry recipes, click on this link… Recipe Category • Poultry
 

 
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Chicken Française

Chicken Française

This chicken recipe differs from most others with its lovely mushroom lemon sauce. Crispy and absolutely delicious, this is a meal you will want to have again and again!
5 from 3 votes
Servings 2

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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 0 minutes
Total Time 40 minutes

Ingredients
  

  • 2 large skinless boneless chicken breasts
  • freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
  • 1 large free-run egg, beaten
  • 1/2 large lemon, juiced tips & tricks
  • 2/3 cup unbleached all-purpose flour
  • 1/2 tsp. hot paprika
  • 1/2 tsp. garlic salt
  • 2 tbsp. clarified butter, such as ghee tips & tricks
  • 1 large clove garlic, pressed
  • 4 big button mushrooms, sliced
  • Few dashes hot sauce, such as Cholula®
  • 1 1/4 cups low-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 tbsp. freshly squeezed lemon juice
  • 6 tbsp. light sour cream
  • 1/2 tbsp. fresh dill, chopped tips & tricks
  • 2 tsp. cornstarch (mixed with 1/2 cup cold water)
  • 2 slices lemon, for garnish
  • 2 sprigs fresh parsley, for garnish tips & tricks

Directions
 

  • Preheat oven to 375ºF
  • Line a baking sheet with foil and grease; set aside
  • Season chicken breasts with pepper and salt on both sides; set aside.
  • In a shallow dish or bowl, mix together egg and lemon juice.
  • In a large re-sealable plastic bag, mix together flour, garlic powder and hot paprika.
  • Dip chicken breasts in flour, then egg mixture, and then flour mixture again.
  • In a large skillet over medium heat, add butter. When it gets hot, add garlic and sauté for 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side.
  • Place the chicken breasts to the prepared baking sheet and transfer to the preheated oven; cook for about 8 minutes.
  • Meanwhile, return the skillet to the burner. Add mushrooms and hot sauce; sauté for 2 minutes.
  • In a medium bowl, mix together broth, wine and lemon juice mixture; pour mixture into the skillet. Increase the heat to medium-high and cook for 3 minutes.
  • Add sour cream and reduce the heat to medium low; simmer for about 8 minutes.
  • Remove the chicken breasts from the oven and let them rest.
  • Add dill and freshly ground black pepper to the sauce. Add cornstarch mixture and stir until it thickens, about 45 seconds.
  • Place the chicken on warm serving plates and drizzle the sauce over. Garnish with fresh lemon slices and parsley sprigs. Serve it with a side of pasta.

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