Chicken Française

Once November hits, panic sets in. In my mind, the holiday season has officially begun, and I’m already behind. What I like at this time of the year are delicious meals that are easy to make, and cook up in no time at all. This is one of those dishes. This meal can be on the table in 30 minutes. It’s elegant enough for company, but simple enough for weeknights with the family. Plan ahead and get a pan of rice going while you prepare this dish, and toss some vegetables into the microwave. Dinner is served.

Chicken Française

 2 large chicken breasts, halved into tenderloins

2 large eggs

½ t. Italian seasoning

½ t. garlic salt

¼ t. freshly ground black pepper

1 c. freshly grated Parmesan cheese

¼ c. flour

2 T. olive oil

 Sauce:

8 Tbsp unsalted butter

2 garlic cloves, minced

¼ c. fresh lemon juice

½ c. chicken broth

½ c. dry white wine

 Pat chicken breast dry with paper towels. Lightly beat with a meat mallet to flatten slightly.

 In a deep, shallow bowl, whisk together eggs, Italian seasoning, garlic salt, and pepper. In a second deep, shallow bowl, whisk together the Parmesan cheese and flour.
Dip chicken into the egg mixture, then dredge chicken in the Parmesan mixture. Allowing any excess to fall back into the bowl.

 Heat oil in a large skillet until shimmering. Add chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F. Remove chicken to a plate, tent with foil, and keep warm.

 In the same pan melt butter. Add garlic and cook until fragrant. Add the chicken broth, lemon juice, and wine, and stir to de-glaze. Allow the sauce to cook for about 2-3 minutes until thickened. Pour over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley.

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