Lemon Garlic Chicken French Delight
This Lemon Garlic Chicken French Delight is a delightful blend of savory and zesty flavors, making it my absolute favorite chicken dish. Inspired by various Chicken French recipes, I've perfected this version to ensure that it's almost failproof—delivering juicy, tender chicken every time. Coated in a deliciously crispy crust and bathed in a rich, buttery lemon-garlic sauce, this dish is perfect for special occasions or a cozy family dinner. Serve it over pasta, rice, or with a side of crusty bread to soak up the delightful sauce.
4
Servings
150
Calories
13
Ingredients
Ingredients
Boneless Skinless Chicken Breast
1 lb (Pounded thin)
Eggs
2 (Beaten)
Parmesan Cheese
1/4 cup (Grated)
Fresh Parsley
1 tablespoon (Chopped fine)
Salt
to taste
Pepper
to taste
Flour
1/2 cup
Olive Oil
1/4 cup
Butter
2 tablespoons
Garlic Cloves
1-2 (Minced)
Chicken Broth
1 cup
White Wine
1/2 cup
Lemon Juice
1/4 cup (Freshly squeezed)
Instructions
1
In a bowl, mix the beaten eggs with grated Parmesan cheese and chopped parsley to create the egg mixture.
2
Place the chicken breasts between two sheets of plastic wrap and gently pound them until they are about 1/2 inch thick.
3
Season both sides of the chicken with salt and pepper.
4
Dredge each piece of chicken in flour, shaking off any excess, then dip it into the egg mixture, ensuring it’s well-coated.
5
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and fry until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and place on a platter.
6
In the same skillet, reduce the heat to medium and add the minced garlic, sautéing until fragrant but not browned, about 30 seconds.
7
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a boil and let it reduce for 2-3 minutes.
8
Stir in the chicken broth and lemon juice, bringing the mixture back to a simmer.
9
Add the butter to the sauce, stirring until melted and well combined.
10
Return the chicken to the skillet, ensuring it is submerged in the sauce. Bring to a gentle boil, then cover and simmer for an additional 3-5 minutes, allowing the chicken to absorb the flavors.
11
Serve immediately, spooning sauce over the chicken. Enjoy your delightful meal!
Nutrition Information
8.75g
Fat
7.5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for Lemon Garlic Chicken French Delight?
The main ingredients include boneless skinless chicken breasts, eggs, Parmesan cheese, fresh parsley, flour, olive oil, butter, garlic cloves, chicken broth, white wine, and lemon juice.
How should I prepare the chicken for this recipe?
The chicken breasts should be placed between plastic wrap and gently pounded until they are approximately 1/2 inch thick.
What goes into the egg mixture coating?
The coating is a mixture of two beaten eggs, 1/4 cup of grated Parmesan cheese, and a tablespoon of finely chopped fresh parsley.
How long does it take to fry the chicken?
The chicken should be fried over medium-high heat for about 4-5 minutes per side until it reaches a golden brown color.
What is the first step in making the lemon-garlic sauce?
After removing the chicken, reduce the heat to medium and sauté minced garlic for about 30 seconds until it is fragrant.
Can I substitute the white wine in the sauce?
While the recipe calls for 1/2 cup of white wine, you can substitute it with additional chicken broth if you prefer an alcohol-free version.
How thick should the chicken be after pounding?
The chicken should be pounded to a uniform thickness of about 1/2 inch to ensure even and quick cooking.
When do I add the butter to the sauce?
Butter is added to the skillet after the wine has reduced and the chicken broth and lemon juice have been stirred in.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What are the calorie counts for this dish?
Each serving contains approximately 150 calories.
Is this recipe considered a quick meal?
Yes, it is tagged as both a quick meal and an easy recipe, perfect for a busy weeknight.
What type of cheese is used in this recipe?
The recipe calls for 1/4 cup of grated Parmesan cheese.
What are the recommended side dishes for this chicken?
It is recommended to serve this dish over pasta, rice, or with a side of crusty bread to soak up the sauce.
How much fat is in one serving?
There is approximately 8.75g of fat per serving.
What is the protein content per serving?
There is approximately 10g of protein in each serving.
How long should the chicken simmer in the sauce?
Once returned to the skillet, the chicken should simmer in the sauce for an additional 3-5 minutes.
What is the purpose of dredging the chicken in flour?
Dredging in flour helps the egg mixture adhere to the chicken and creates a deliciously crispy crust.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled juice can be used if fresh is unavailable.
What kind of oil is best for frying the chicken?
The recipe specifies using 1/4 cup of olive oil for frying.
How many grams of carbohydrates are in this dish?
There are 7.5g of carbohydrates per serving.
Do I need to season the chicken before coating?
Yes, you should season both sides of the pounded chicken with salt and pepper before dredging it in flour.
How do I deglaze the pan?
Deglazing is done by pouring in the white wine and scraping up any browned bits from the bottom of the skillet after sautéing the garlic.
Is this dish spicy?
No, this is a savory and zesty dish, not a spicy one.
What is the total number of ingredients used?
There are 13 ingredients in total for this recipe.
Can I use dried parsley instead of fresh?
Fresh parsley is preferred for its brightness, but you can use about one-third the amount of dried parsley if necessary.
Should the garlic be browned?
No, the garlic should be sautéed until fragrant but not browned to avoid a bitter taste.
Why do I need to shake off excess flour?
Shaking off excess flour prevents the coating from becoming gummy or overly thick.
Is this a traditional French dish?
It is a French-inspired dish, specifically a variation of Chicken French recipes.
Should the chicken be submerged in the sauce?
Yes, when returning the chicken to the skillet, ensure it is submerged to help it absorb the flavors during the final simmer.
Is the chicken breast used bone-in or boneless?
The recipe specifically calls for boneless skinless chicken breasts.