I have always been a fan of French food. When I was in Paris, I had this fantastic French chicken at a local eatery and it was fantastic. Upon my arrival home the aroma and taste still lingered with me and I had to reproduce it. I have it shot and the dish came out incredible.
One of the best things about the dish is the sauce is so easy to make and incredibly delicious. In total it involves about 5 ingredients I think. Most of these you will already have in your pantry.
French Chicken in 30 Minutes – Chicken Francaise
French chicken is a fairly simple and straightforward dish. The wonderful thing is, it can be made up in 30 minutes and only involves a few ingredients. Served up with a garden salad, the taste is out of this world.
Season the chicken breast on both side with salt and pepper.
Place the flour and the eggs into two separate containers. Dredge the chicken on both sides beginning with the flour and then in the eggs. Make sure it's completely covered. Set the chicken aside on a plate.
Add about 1 tbsp of oil to a pan over medium high heat. Place the chicken in and fry it, on both sides, until cooked through and golden brown. Set the chicken aside on a plate.If the chicken looks too dry, add in a bit more oil.
To make the sauce, add the cooking wine to the same pan followed by the chicken stock, parsley, and the butter. Season with salt and pepper to taste. Stir and bring it to a boil.
Place the chicken into the sauce, lower the heat, and allow it to simmer for about 6 to 8 minutes.
Plate and enjoy your French chicken (Chicken Francaise) in 30 minutes.
- Amount Per Serving
- Calories 372kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 9.4g47%
- Trans Fat 0.5g
- Cholesterol 192mg64%
- Sodium 511mg22%
- Potassium 286mg9%
- Total Carbohydrate 11g4%
- Dietary Fiber 0.3g2%
- Sugars 3.6g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I use boneless skinless chicken breasts in the recipe as they are simple and healthy. You can adjust the seasoning according to your taste or add more. For example, a bit of garlic would be fine. Bread crumbs could be used as a dredge if you are so inclined.