asparagus, chicken, chicken francaise, chicken recipe, chicken rochester, dinner, food, lemon butter sauce, recipe, rice, saffron rice, side dish recipe, wine sauce
This dish has long been one of my favorite chicken recipes. It’s a simple dish to create and I thought I’d share my recipe for you. I tried my best to give accurate measurements, however I’ve never actually tried to measure out for this recipe. My nose and taste buds steer me to perfection each time. This is one dish Hubster and I both enjoy equally.
Chicken Francaise Ingredients:
1 pkg. thinly cut chicken breasts, 1 egg, 1 c. flour, 1 Tbsp. paprika, 2 lemons, 1 stick of butter, 1 1/2 c. chardonnay, 1 tsp. garlic powder, handful of fresh chopped parsley, fresh ground sea salt, fresh cracked black pepper
Chicken Francaise Directions:
Preheat oven 350°F. In a bowl, beat together egg, juice from half a lemon, salt and pepper. In another bowl, mix together flour and paprika. Rinse chicken and pat dry. Dip chicken into egg mixture and the coat with flour, shaking excess. In a frying pan over medium heat, use a small amount of butter (use no more than 2 Tbsp.) to brown chicken. Place cooked chicken in casserole dish. Deglaze the pan by adding chardonnay and lemon juice. Stir in butter, garlic powder, pepper and salt and simmer for 15 minutes or until sauce thickens a bit. Pour sauce over chicken, cover with foil and bake in oven for about 30-40 minutes. Uncover during the last 15 minutes.
I have read recipes where the sauce is to be poured over the chicken without baking it. However this is an important step which allows the flavors of the sauce to marry with the chicken.
Serve with steamed asparagus drizzled with sauce and saffron rice.
What is your favorite chicken dish? What sides do you pair it with?