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!
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.