Best Chicken Francaise Recipe

Ingredients for Best Chicken Francaise

• Boneless Skinless Chicken Breasts
• Egg
• 1/2 cup all-purpose flour
• 1/4 cup fresh lemon juice
• Fresh parsley (optional, for garnish)
• 1 teaspoon salt
• White Wine
• 1 clove minced garlic
• 1/4 teaspoon hot pepper sauce (or to taste)
• 2 tablespoons grated Parmesan cheese
• 4 tablespoons margarine

How to Make Best Chicken Francaise

1. Coat chicken breasts (about 1 lb) with 1/2 cup all-purpose flour. Set aside.
2. 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.
3. Melt 2 tablespoons margarine in a large, deep skillet over medium-high heat.
4. Dip each floured chicken breast generously into the egg batter, ensuring it's fully coated. Place in the hot skillet.
5. Cook chicken until golden brown and cooked through (about 3-4 minutes per side).
6. Remove chicken from skillet and set aside. Drain excess oil.
7. 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.
8. Return chicken to the skillet. Cook for 2 minutes, allowing the sauce to coat the chicken.
9. Serve immediately over cooked penne pasta (about 1 pound).
10. Drizzle remaining wine sauce generously over the chicken and pasta.
11. Garnish with fresh parsley and lemon slices (optional).