Chicken French with a White Wine Lemon Butter Sauce
Source: Slightly adapted from Good Things Catered
- 4 medium boneless, skinless chicken breasts
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp paprika
- 1/4 tsp granulated garlic
- 1 Tbsp olive oil
- 1 cup dry white wine
- juice of 1 1/2 lemons
- 3 Tbsp unsalted butter
- salt and pepper to taste
-In wide, shallow bowl combine flour, salt, pepper, paprika and garlic, stirring to combine.
-In large, heavy bottom skillet, add olive oil and heat over medium high heat until almost smoking.
-Meanwhile, pound chicken breasts to even thickness and season liberally with salt and pepper.
-Toss chicken breasts in flour mixture and place, breast-side down, into preheated pan.
-Cook over medium high heat until breast side is nicely golden browned, about 7-10 minutes.
-Flip chicken breasts to breast-side up and cook until golden browned and chicken breast is cooked through, about 7-10 more minutes depending on thickness.
-Remove chicken from pan, place on platter and cover with foil to keep warm (Katie recommends placing platter in an oven preheated to 200 degrees F, but I just cover with foil!)
-Add white wine to skillet and stir to deglaze, scraping all browned bits up from bottom of pan.
-Cook, stirring occasionally, until reduced by half, about 2-3 minutes.
-Add lemon juice and stir, cooking until reduced by at least half, about 2-3 minutes.
-Remove from heat and stir in butter to thicken.
-Salt and pepper to taste (Note: if you’d like the sauce thicker at this point you may add a slurry of 1 tsp cornstarch and 1 tsp water and heat, stirring constantly for 30-60 seconds).
-Remove platter from oven, top with sauce and serve immediately.