I stumbled upon this recipe while reading through cookbooks I had checked out from the library. My husband didn't even know the library had cookbooks, let alone the number they actually do have on their shelves! So my quest started to try to not buy very many cookbooks, but really that is a lost cause. It became a way for me to preview a cookbook to see if I would be interested in cooking any of the recipes in the cookbook. It does pay off as I can decide how many recipes I would like to try and decide if it really is worth buying the book. This recipe for French Chicken comes from one such trip to the library. This recipe I made before I even bought the cookbook. I figured this and the other recipes in this book was well worth as easy and very tasty chicken recipe for an easy weeknight meal. The book is called The Bonne Femme Cookbook by Wini Moranville. I look forward to trying more of the recipes from this book. The ingredient lists are not intimidating and the directions not extensive. I think this book will bear more recipes which this ones shares...very good, easy and quick.
Chicken Francese (French Chicken)
2 boneless skinless chicken breasts
salt and pepper to taste
1/4 cup flour
2 tablespoons olive oil
1 tablespoon fresh parsley or chives
2 tablespoons unsalted butter
3 cloves garlic, pressed
3/4 cup dry white wine
3 tablespoons fresh lemon juice
Pound chicken breasts between plastic wrap to about 1/4 inch thick or butterfly them. Season both sides with salt and pepper. Dredge chicken in flour, removing any extra. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning once until no longer pink inside (7-8 minutes). Transfer chicken to a platter and sprinkle with parsley or chives. Cover to keep warm.
Drain off any fat from the skillet. Add 1 tablespoon of the butter to the skillet. When melted, add the garlic and cook until fragrant (about 30 seconds). Add the wine and lemon juice, stir to remove any brown bits from the bottom of the pan. Bring to a boil and boil until reduced by half (about 2-3 minutes). Reduce heat to low and whisk in the remaining 2 tablespoons of butter, 1 tablespoon at a time to thicken the sauce. Arrange the chicken on dinner plates and spoon the sauce over the chicken and serve.
Makes 2-4 servings, depending on the size of the chicken breasts.