Ingredients for Best Chicken Francaise
- 1 lb boneless skinless chicken breasts
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup + 2 tablespoons fresh lemon juice
- 4 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 3/4 cup dry white wine
- 1 clove minced garlic
- 1/4 teaspoon hot pepper sauce (or to taste)
- 2 tablespoons grated Parmesan cheese
- 4 tablespoons margarine
- 1 lb cooked penne pasta
- lemon slices, for garnish
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How to Make Best Chicken Francaise
- Coat chicken breasts (about 1 lb) with 1/2 cup all-purpose flour. Set aside.
- In a medium bowl, whisk together 2 large eggs. Stir in 1/4 cup fresh lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, 1/4 cup dry white wine, 1 clove minced garlic, 1/4 teaspoon hot pepper sauce (or to taste), and 2 tablespoons grated Parmesan cheese.
- Melt 2 tablespoons margarine in a large, deep skillet over medium-high heat.
- Dip each floured chicken breast generously into the egg batter, ensuring it's fully coated. Place in the hot skillet.
- Cook chicken until golden brown and cooked through (about 3-4 minutes per side).
- Remove chicken from skillet and set aside. Drain excess oil.
- In the same skillet, melt 2 tablespoons margarine. Add 1/2 cup dry white wine and 2 tablespoons lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return chicken to the skillet. Cook for 2 minutes, allowing the sauce to coat the chicken.
- Serve immediately over cooked penne pasta (about 1 pound).
- Drizzle remaining wine sauce generously over the chicken and pasta.
- Garnish with fresh parsley and lemon slices (optional).
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
8g
Fat
51g
Carbs
23g
