Chef John's recipe for chicken French, a dish with origins in New York, is made with chicken in a light, lemony white wine sauce.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
627 Calories
Recipe Instructions
Step 1
Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
Step 2
Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
Step 3
Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
Step 4
Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
Step 5
Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.
Ingredients
1 cup all-purpose flour
2 tablespoons milk
4 eggs
2 lemons, juiced
1 tablespoon butter
1 tablespoon salt
2 tablespoons olive oil
1 teaspoon ground black pepper
salt and ground black pepper to taste
1 cup vegetable broth
1 pinch cayenne pepper
1 tablespoon chopped fresh flat-leaf parsley
0.5 cup dry sherry
0.25 cup cold butter, cut into chunks
1.5 pounds skinless, boneless chicken breast cutlets, pounded flat
