Chicken Française
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 but there are too many recipes I want to share with you so I’m quite busy in the kitchen! Back to restaurants… 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!
One time, 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 a lovely 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 Divan
– Hawaiian Chicken Curry
and for even more poultry recipes 🐓🦃🦆, click on this link… Recipe Category • Poultry
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Chicken Française
Hover to scale
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 such as Pinot Grigio, Chardonnay or Sauvignon
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- 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 clarified 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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