Kris' "French" Chicken

I am always looking for new ways to cook chicken, and this one is a crowd pleaser in our house. I call it French Chicken but that is just marketing to sell it to my audience. It's really breaded chicken with a garlic butter sauce and a side salad. It is savory instead of spicy so it is departure from many of our other dinners.

I never have leftovers with this one, and I can easily make it in under 30 minutes. I hope this is a helpful addition to your family's dinner repertoire!






Kris' "French" Chicken
​INGREDIENTS:

• 2 chicken breasts (these will be butterflied, but you'll want between 1- 1 1/4 lbs to serve 4 people)
• 1/2 Cup of flour
• 2 eggs
• 4 Tbsp Olive Oil
• 1 tsp garlic
  
• 1 tsp vegetable base (I use Better Than Bouillon Seasoned Vegetable Base)
  
• 1 lemon, juiced
• 1 Cup of water
• 2 Tbsp butter
• 4 Tbsp Olive Oil
• Salt & Pepper to taste

Note - Serve with a side salad:
Arugula or romaine
Fresh shaved parmesan
Homemade Croutons
Dressing of choice: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette

PREPARATION:
1.  Preheat oven to 450°.

2.  Combine flour with salt & pepper in a shallow bowl (I use a pasta bowl).

3.  Whisk egg(s) in a shallow bowl until combined.

4.  Butterfly chicken by slicing horizontally. Stop stop at  1/2" from opposite side so it can open like a book. Pat dry, and season with salt & pepper.

5. Heat 2 Tbsp each olive oil & butter in a large sauté pan over med-high heat.

6.  Dredge chicken in flour, shake gently to remove excess flour.

7.  Dip chicken into egg, Be sure to let the excess drip off.

8.  Place chicken in hot pan and cook minutes on each side. Chicken should be golden brown and cooked through. Even though I use a very large pan, I cook these in two batches to make sure the chicken is evenly cooked and browned. remove the chicken and place aside in a serving dish.

9. Wipe out the pan, and add garlic. Cook for a minute over medium high heat.

10. Add the veggie base, 1 Cup water, & lemon juice and cook for 2-3 minutes.

11. Turn off the burner, or remove the pan from the heat, and add 2 Tbsp of butter. Gently stir to combine and emulsify.

12. Plate chicken and top with the garlic butter sauce. 

13. Serve with romaine lettuce, fresh shaved parmesan,  croutons and a simple dressing of your choice. If you have some old bread on hand, consider making my Homemade Croutons.  I also have some easy vinaigrettes  to choose from: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette.

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