Chicken French

Juicy, savory chicken in a white wine lemon sauce.

For the Chicken:

• 4 chicken breast (cut in half and pounded)
• 3 lg. eggs
• 1/2 cup of flour
• salt and pepper to taste
• vegetable oil
• 1/2 tsp. fresh parsley (chopped)
• ingredients for the sauce below

For the Sauce:

• 2 tbsp. butter
• 2 tbsp. flour
• 2 1/2 cups of white wine
• 1/2 cup of chicken stock
• juice of 1/2 lemon
• juice of 1/2 orange
• 1 tsp of fresh parsley (chopped)
• lemon wedges for garnish
• fresh grated parmesan cheese for garnish

Method:

Using the same pan the chicken was seared. Discard access oil, turn heat down to low add the butter and flour, season with salt and pepper to taste (cooking for 1 minute). Bring the heat back to medium and add wine, whisk together and bring to simmer. Allow to reduced by half (8-10 minutes). Then add chicken stock, juice for lemon, juice for orange and parsley. Place the chicken back in the pan, cover and let simmer for 5-8 minute on low heat.

Print Recipe:Chicken French