Easiest-Ever Chicken Francaise

READY IN: 40mins

INGREDIENTS

  • 2largechicken breasts, skinless boneless
  • 1teaspoonblack pepper (to taste)
  • 1egg, beaten
  • 12 lemon, juiced
  • 23 cupunbleached all-purpose flour
  • 12 teaspoonhot paprika
  • 12 teaspoongarlic salt
  • 2tablespoonsclarified butter
  • 1garlic clove, pressed
  • 4button mushrooms, sliced
  • 12 teaspoonhot sauce (to taste)
  • 1 14 cupslow sodium chicken broth
  • 14 cupdry white wine
  • 2tablespoonslemon juice
  • 6tablespoonslight sour cream
  • 12 tablespoondill, chopped
  • 2teaspoonscornstarch (mixed with 1/2 cup water)
  • 2sliceslemons, for garnish
  • 2sprigsparsley, for garnish
  • NUTRITION INFO

    Serving Size: 1 (513) g

    Servings Per Recipe:2

    Calories: 680.3

    Calories from Fat 301 g 44 %

    Total Fat 33.5 g 51 %

    Saturated Fat 15.2 g 75 %

    Cholesterol 231.4 mg 77 %

    Sodium 241.2 mg 10 %

    Total Carbohydrate46 g 15 %

    Dietary Fiber 2.6 g 10 %

    Sugars 2.2 g 8 %

    Protein 43.7 g 87 %

    DIRECTIONS

  • Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.
  • Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.
  • Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.
  • Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta.
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