This is a Chicken French recipe I've been making for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Garnish with lemon slices, if desired.
Ingredients
- 0.25 cups all-purpose flour , or as needed
- salt and black pepper to taste
- 2 large eggs , beaten
- 1 tablespoon white sugar
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons olive oil
- 4 skinless , boneless chicken breast halves
- 0.25 cups butter
- 2 teaspoons minced garlic
- 0.25 cups dry sherry
- 0.25 cups lemon juice
- 2 teaspoons low-sodium chicken base
Instructions
-
1
Mix together flour, salt, and pepper in a shallow bowl. Whisk beaten eggs, sugar, and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
-
2
Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
-
3
In the same skillet over medium-low heat, melt butter, and stir in garlic. Add sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
-
4
Return chicken breasts to the sauce, and gently simmer for about 15 minutes. To serve, place a chicken breast on a plate, and top with sauce.
Nutrition Facts
Per serving
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