Mar 18, 2010

Chicken French

This recipe is actually called - Chicken French with White Wine Butter Sauce.  But it is a surprisingly simple dish with such a fancy name!  I served it alongside some simple pan-roasted red potatoes and some carrots sauteed with some lemon juice and honey.  This was a delicious meal and would be fun to serve to dinner guests.


  • 2 medium boneless, skinless chicken breasts, sliced lengthwise and pounded thin 
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. granulated garlic
  • 1 Tbsp. olive oil
  • 1/2 cup dry white wine
  • juice of 1 lemons 
  • 2 Tbsp. unsalted butter
  • salt and pepper to taste
1. In a shallow bowl combine flour, salt, pepper, paprika and garlic, stirring to combine. 
2. Preheat oven to 200 degrees. 
3. In large, heavy bottom skillet, add olive oil and heat over medium-high heat until almost smoking. 
4. Meanwhile, pound chicken breasts to even thickness and season liberally with salt and pepper. 
5. Dredge chicken breasts in flour mixture and place, breast-side down, into preheated skillet. 
6. Cook over medium-high heat until breast side is nicely golden browned, about 7-10 minutes. 
7. Flip chicken breasts and cook until golden browned and chicken is cooked through, about 7-10 more minutes depending on thickness. 
8. Remove chicken from pan, place on platter and into preheated oven to stay warm. 
9. 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. 
10. Add lemon juice and stir, cooking until reduced by at least half, about 2-3 minutes. 
11. Remove from heat and stir in butter to thicken. Season with salt and pepper to taste. Remove platter from oven, top with sauce and serve immediately.


  1. YUm! Looks great So glad you liked it! :)

  2. Great recipe. This chicken looks delicious.

    French course