I saw this recipe initially on Facebook, it is from recipe30.com.  The pictures looked so good I just had to try it. Not a lot of boneless, skinless chicken breast recipes turn out this moist.

You start with 2 chicken breast which you cut in half through the breast in order to butterfly the breast, then pound the breast a bit to thin them and make them equally thick throughout.

Butterfly chicken breast

Mix together 2 eggs, salt and pepper to taste, about 2 tbsp grated parmesan cheese, some fresh chopped parsley in a flat bowl for breading. In another bowl place all purpose flour.

Breading station

In a twelve inch skillet over medium high heat add four tablespoons Olive oil and three tablespoons butter.

Place each breast into the flour first to coat, then in the egg mixture coating well. Place in hot skillet. Repeat with remaining breast.

Cook on both sides turning only once until evenly golden brown. Once done remove chicken to a plate.

To the skillet pour in one cup of white wine to deglaze the pan, cook for a few minutes, then add one cup of chicken broth, one garlic clove minced, the juice from 1/2 lemon, and a little more chopped parsley. Cook on high for two minutes to reduce. Reduce heat to medium. Add two tbsp butter and stir to melt. Add chicken breast back to sauce and cook a few minutes more to warm the breast up and thicken the sauce a little more.

Reducing sauce with breast

I served the breast over rice using the sauce in the rice like gravy.

So delicious and juicy

This was the juiciest chicken breast I believe I have ever cooked, it was delicious.

Try it, I hope you will enjoy it as much as we did.

 

Chicken Francais
 
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Author:
Recipe type: Main Dish
Cuisine: Poultry
Serves: 2 servings
Ingredients
  • 2 boneless skinless chicken breast, butterflied
  • 2 eggs
  • 2 tbsp grated parmesan cheese
  • All purpose flour
  • Handful chopped fresh parsley
  • 1 garlic clove minced
  • 1 cup white wine
  • 1 cup chicken broth
  • ¼ cup Olive oil
  • 5 tbsp butter
  • Juice of ½ lemon
  • Salt and pepper to taste
Instructions
  1. Pound chicken breast to equal thickness throughout after butterflying.
  2. In a flat shallow bowl combine 2 eggs beaten, parmesan cheese, half the parsley, salt and pepper.
  3. In another flat bowl add flour
  4. Add Olive oil and half the butter to 12 inch skillet heated to medium high.
  5. Dip chicken in flour then in egg wash coating well.
  6. Place breast in heated skillet.
  7. Cook on both sides turning once until golden brown.
  8. Remove breast from skillet.
  9. Add wine to skillet, cook and stir for a minute.
  10. Then add chicken broth, lemon juice, garlic, remainder of parsley.
  11. Cook on high for two minutes.
  12. Add remainder of butter and turn down to medium.
  13. Return breast to skillet to warm and thicken juices some, a few more minutes.
  14. Serve.