Chicken French

This recipe is similar to parmesan chicken, but instead of a marinara sauce, a rich lemony sauce is substituted. I really like this recipe because it is easy and so flavorful (the lemon juice combined with rich stock and white wine is perfect).

I found this recipe from Tyler Florence but modified it by adding capers (for both a nice salty flavor and color), adding a little heat and some curry powder.

Before cooking, you want to be sure to pound the chicken to 1/4 inch thickness so it is extra tender and juicy.  You also want to season the flour plenty with salt and pepper - otherwise the chicken will taste bland.  

That's it, very simple and great comfort food (who said you had to add a ton of fat to make something comfort food).  Enjoy this Just Good Food, maybe over pasta or orzo rice!

Recipe:  Serves 4

4 skinless chicken breasts 

AP flour for dredging plus more for thickening (at least 1/2 cup)

2 whole eggs + water for wash

1/4 cup olive oil

1 cup chicken stock

1/2 cup white wine

Juice of 1/2 lemon

Rinds of half a lemon

2 tbsp capers

2 tbsp butter

salt and pepper

1/2 tsp curry powder

1/2 tsp cayenne pepper

fresh parsley 

Directions:

Place the chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick (and remember to wash the cutting board after raw meat has been on it). Put some flour in a shallow bowl and season with a fair amount of salt and pepper, the cayenne and the curry powder. Mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium flame in a large skillet until the oil is sizzling.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off (repeat twice for an extra tender crunch). When the oil is nice and hot, add the breasts and fry for 3 minutes on each side until golden. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly and add the capers. Roll the butter in some flour and add it to the skillet, this will thicken the sauce (this is important otherwise the sauce will be lumpy if you just add it in).  Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. The longer you let sit, the thicker the sauce will be. If it thickens too much, add a spoonful of water. Season with salt and pepper and garnish with chopped parsley before serving.