This is a Chicken French recipe Ive been making for years and it is one of my familys most requested meals Serve with brown and wild rice or rice pilaf along with Italiancut green beans Garnish with lemon slices if desired
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Mix together flour
salt
and pepper in a shallow bowl. Whisk beaten eggs
sugar
and Parmesan cheese in another bowl until the mixture is thoroughly blended and the sugar has dissolved.
Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip chicken breasts into the flour mixture
then into the egg mixture
and gently lay them into the skillet. Pan-fry chicken breasts until golden brown and no longer pink in the middle
about 6 minutes on each side. Remove from the skillet and set aside.
In the same skillet over medium-low heat
melt butter
and stir in garlic. Add sherry
lemon juice
and chicken base. Bring the sauce to a simmer
and stir until smooth and slightly thickened
about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir.
Return chicken breasts to the sauce
