- Meat and poultry
- Cuts of chicken
- Chicken breast
- Pan fried chicken breasts
This is a fabulously easy one-pan chicken recipe to make when you're looking for a family friendly meal that is just a little bit more exciting than the norm. Serve with rice (wild rice is nice!) and green veg.
103 people made this
- 4 tablespoons plain flour, or as needed
- salt and black pepper to taste
- 2 eggs, beaten
- 1 tablespoon caster sugar
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast fillets
- 50g butter
- 2 teaspoons minced garlic
- 4 tablespoons dry sherry
- 4 tablespoons lemon juice
- 2 teaspoons chicken stock granules
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Mix together the flour, salt and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
- Heat olive oil in a large frying pan over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the frying pan. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the frying pan and set aside.
- In the same frying pan over medium-low heat, melt the butter and stir in garlic, sherry, lemon juice and chicken stock granules. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavour bits from the bottom of the frying pan as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the centre, about 15 minutes.
- To serve, place a chicken breast on a plate, and top with sauce.
Garnish with lemon slices, if desired.
Reviews & ratingsAverage global rating:(151)
Reviews in English (121)
I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone.-18 Feb 2010
I thought this was a very good version on chicken french. Living in Rochester there are slight variations to the recipe and taste but for the most part this hit the nail on the head. I would suggest using a white wine sauce if you want a lighter sauce. Also possibly doubling up on the sauce since there isn't alot. Next time I make this, I will be sure to make a double amount of sauce. Several people also take fresh lemons, slice them and saute them in the sauce as well for a more Lemony flavor. Overall, Great recipe. I also suggest pounding out the chicken. the thinner it is, the better for this recipe. At least in my opinion!-30 Apr 2010
Very good! I live in Rochester and have ordered chicken french all over the city for years. I doubled the sauce, and used a bit more sherry and butter, that's just my taste. I also used chicken stock because I didn't have base. I deglazed the pan with the sherry before adding the rest of the sauce ingredients. I also like the chicken on the thin side, so I pounded it thin. Maybe the reviewer who had the problem with the coating didn't dust off all the extra flour? Great recipe, do you have one for greens and beans Roc style?!-23 Feb 2010