Chicken French is a battered and pan-fried chicken dish with a lemon sauce, thought to have originated in New York City. Chicken breasts are pounded thin, dredged in flour and egg, and cooked in oil. The sauce is made with chicken stock, butter, lemon juice, and salt and pepper. It is served with fresh lemon and pairs well with various sides.
Chicken French is a dish consisting of battered chicken that is pan-fried and then drizzled with a lemon sauce. The recipe is similar to many Italian dishes and has a French name, but French chicken is thought to have originated in New York City. The meat is ground finely, dredged in flour, dipped in egg, and then coated again in flour before being placed in a hot skillet. A simple sauce, with a strong lemony flavor, is prepared in the same pan in which the chicken is cooked. Lemon wedges or wedges usually garnish the dish.
Chicken breasts are typically used to make French chicken. If the breasts are very thick, they can be cut in half. Tendons or excess fat are removed from the meat. To keep it tender and to reduce cooking time, the chicken is usually pounded thin. This can be done by placing the chicken breast between two sheets of plastic wrap and using a kitchen hammer to flatten the meat.
After the chicken is cooked properly, it’s bruised. This is done by first dredging the meat in flour, then dipping it in a beaten egg wash, and then coating it in flour. The flour can be seasoned with salt and pepper to give the chicken extra flavor.
The bruised chicken is then cooked in oil in a hot skillet. Olive oil is often used, but they can be substituted for other types of oil, such as canola or vegetable oil. Each side of the chicken should be brown and slightly crunchy. When the chicken is fully cooked, it is removed from the pan and covered to keep warm.
The sauce for chicken french is usually made in the same skillet the chicken was cooked in. Its main ingredients are chicken stock, butter, lemon juice, and salt and pepper. Some recipes call for the addition of white wine or vermouth, but these ingredients are optional. The sauce components are added to the pan and brought to a boil before turning the heat down. As the sauce slowly cooks it thickens.
Chicken French is served by pouring sauce over crispy chicken breast and then garnishing the dish with fresh lemon. This is a versatile recipe that pairs well with many side dishes, such as pasta, rice, mashed potatoes, or vegetables. For best results, chicken should be served immediately after it has finished cooking.
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