French Chicken: the recipe for an easy and tasty second dinner
ingredients
Extra virgin olive oil
chopped fresh parsley
Illinois french chicken it’s a second tasty and succulent, one of those dishes to prepare on a special occasion or when you fancy something tasty. The star of the recipe is the chicken breast, a lean and often unappetizing cut of meat, here completely transformed and made irresistible.
However, despite the name, the recipe does not have French origins but comes from USA, where it was reinterpreted according to his tastes and perspective. To bring it to the table, all you have to do is flour the chicken breast slices, dip them in beaten egg and then cook them in a pan with a knob of butter until golden.
Once ready, they are left to season in a sauce made with their cooking juices, onion, white wine, lemon juice and meat broth, then thickened with a tablespoon of flour. The result is a fragrant, tender and super creamyto complete with a side of baked potatoes or a mixed salad, and perfect to serve at any lunch or dinner family dinner.
Find out how to prepare French chicken by following the step-by-step procedure and tips. Also try the Baked Chicken Feet and Chicken Cacciatore.
How to make French chicken
Step 1
Step 1
Put the flour on a low-sided plate and break the eggs into a large bowl. Take the chicken breast slices and roll them first in the flour. 1.
Put the flour on a low-sided plate and break the eggs into a large bowl. Take the chicken breast slices and roll them first in the flour. 1.
Step 2
Step 2
Put them in the well beaten egg 2.
Put them in the well beaten egg 2.
Step 3
Step 3
Pass them through the flour again 3.
Pass them through the flour again 3.
Stage 4
Stage 4
Cook the chicken cutlets in a nonstick skillet where you have melted a knob of butter 4.
Cook the chicken cutlets in a nonstick skillet where you have melted a knob of butter 4.
step 5
step 5
Add a pinch of salt and pepper. Cook for about ten minutes. 5then flip the chicken slices over and continue cooking on the other side as well.
Add a pinch of salt and pepper. Cook for about ten minutes. 5then flip the chicken slices over and continue cooking on the other side as well.
step 6
step 6
Once well browned, remove them and keep them warm. 6.
Once well browned, remove them and keep them warm. 6.
step 7
step 7
Chop the onion and put it in the same pan, browning it with the butter and a drizzle of oil 7.
Chop the onion and put it in the same pan, browning it with the butter and a drizzle of oil 7.
step 8
step 8
shadow with wine 8.
shadow with wine 8.
step 9
step 9
add lemon juice 9.
add lemon juice 9.
step 10
step 10
Pour in the hot broth 10 and reduce the sauce for a few minutes over low heat.
Pour in the hot broth 10 and reduce the sauce for a few minutes over low heat.
step 11
step 11
Add a tablespoon of flour, well sifted eleven.
Add a tablespoon of flour, well sifted eleven.
step 12
step 12
When the sauce has thickened a bit, return the chops to the pan for a minute. 12.
When the sauce has thickened a bit, return the chops to the pan for a minute. 12.
step 13
step 13
Turn off the heat, decorate with lemon slices and parsley to taste. 13.
Turn off the heat, decorate with lemon slices and parsley to taste. 13.
step 14
step 14
Bring to the table and serve hot. 14.
Bring to the table and serve hot. 14.
Advice
You can replace the chicken breast with chicken breast turkey or, if you prefer meat with a more intense flavour, with slices of veal.
You can use whole wheat flour instead of 00 flour, for a more rustic flavor, or rice flour, for a recipe without gluten.
if you prefer a taste cooler and spicy, you can increase the amount of lemon juice.
storage
French chicken can be kept in the refrigerator for 24 hours in a special airtight container. At the moment of consuming it, sauté it in a pan with half a glass of water or broth, so that it does not reduce the sauce too much.
