Chicken French

Rate/Review
Saved in 143 recipe boxes and 26 cookbooks
add your photo of this recipe! Chicken French Chicken French Chicken French Chicken French

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

Yield

6

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free
 
Metric measurements

Ingredients

6each chicken breasts boneless
½cup olive oilVideo
1cup flour, all-purpose
6large eggsVideo whipped
2tablespoons water
cups sherry or white wine*
4tablespoons butterVideo
2each lemons
1teaspoon chicken base or 1 chicken bullion*
½cup water optional
* not incl. in nutrient facts

Directions

Cut the chicken into tenders (about a ½ wide strip) and pound them out.

They cook quicker this way.

A meat mallet or side of a cleaver will do this job.

Pour the oil into a fry pan and add 1 to 2 tablespoon of butter into a large fryer and melt together.

Med to Med High heat.

The egg should bubble on contact.

Dip the meat into the flour covering both sides.

Using a fork dredge the meat through the egg wash covering both sides.

Place chicken into the fryer and fry until golden brown on both sides.

When brown remove from pan onto plate. (try not to get your hands wet as the flour becomes messy).

Sauce: Into a pan add 1 to 1½ cups of sherry (or white wine)

Add the remaining butter and the juice of two lemon strained.

I use two lemons cutting 2 to 3 thin slices from the center to use as garnish and the rest gets juiced through a strainer.

Add chicken stock to this (1 tablespoon chicken stock base and ½ cup of water) to make it richer.

Arrange chicken into baking dish and pour over the sauce.

Place lemon on to top of the chicken (as a garnish) and cover with foil.

Place into oven at 225 to 250 degrees F for 15 to 30 minutes (this is to keep it warm).

First published: last updated: 2015-01-28

4 stars - based on 6 ratings, best: 5, worst: 0, reviews: 3

Reviews Add a review

almost 3 years

+6

about 5 years

Turned out very well. I seasoned the chicken on both sides with salt and pepper before dipping in the flour and egg. The thin sauce added a nice tang. I also added a teaspoon of cornstarch blended in water to the sauce and cooked for about one minute to thicken up the sauce a bit.

+10

about 7 years

Excellent Dish very easy to make. My husband loved it.

Patrick
http://www.healthyhomesofrochester.com
 almost 5 years ago

This recipe turned out great, thank you!

swlazlak
Houghton, United States
 over 4 years ago

was delicious!

RecipeDiva
Midland, United States
 over 3 years ago

I made this the other day, although I didn't have fresh lemons on hand I used a couple splashes of lemon juice. I could have used a little more as it wasn't real lemony flavored, but it was very good and I will make this again

 

Live Feed

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 52358% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 305mg 102%
Sodium 190mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 71g
Vitamin A 10% Vitamin C 25%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 
 

Related News Articles

Chickens are better bred and better fed, recent study shows

Grilled Low-fat chicken breast with mash and green beans A recent study conducted about chicken meat in Australia revealed some astonishing results.

over 4 years ago

Take out chicken, too much of a good thing?

Home-made chicken fingers, lower fat and sodium than take-out Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

over 4 years ago

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

Grilled Low-fat skinless chicken breast with grilled vegetables According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

over 4 years ago

Is it the Chicken or the Soup?

Chicken Udon Noodle Soup Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

about 4 years ago

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

Grilled Low-fat chicken breast with mash and green beans During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

about 4 years ago

Invasion of the Backyard Chicken

Brown Chicken Egg and Egg Shell As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

about 4 years ago

Custom Search

Live Feed