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Monday, April 5, 2010

Chicken French with a White Wine Lemon Butter Sauce

This is a delicious and easy way to prepare chicken that is sure to be a crowd pleaser. I found that it came together relatively quickly with minimal effort, and the sauce is amazing!  We kept it simple by serving with sauteed zucchini. I can't wait to make it again! 


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.


Anonymous said...

Oh, yay - I'm so glad you liked it! :)

DailyChef said...

Ooh, I love that sauce!

Ryann said...

This looks delicious! we tried to make chicken french once (and failed miserably) so we will definitely give this a try.

ET said...

Could you prepare this ahead and freeze it for a week?

Joshua Yoerger said...

A delicious recipe, which we enjoyed very much. Thanks for sharing it! I can recommend serving it with lemon and ginger marinated, grilled asparagus and carrots.