In the style of French “Francaise” ~ this is an updated version, a recipe every cook should master!
Easy to make gluten free and for Passover using matzo cake meal.
The chicken is very tender, coated with a zesty lemon butter sauce.
- 4 whole chicken breast halves, trimmed, about 6 oz. each (will cut each in half horizontally)
- 1 large egg
- 1/2 cup milk (or milk substitute)
- 1/2 cup rice flour (can use regular flour or matzo cake meal for Passover) Rice flour is gluten free.
- 1 tablespoon unsalted butter
- 1 tablespoon neutral oil*
- 5 cloves fresh garlic, peeled and thinly sliced
- 1/3 cup dry white wine
- 1 1/4 cups chicken stock (preferably homemade)
- 3 tablespoons fresh lemon juice
- 3 pinches turmeric
- 2 teaspoons corn starch – mixed with 1 tablespoon of water
- 4 tablespoons unsalted butter, cold
- 1/2 teaspoon sea salt
- 1/8 teaspoon fresh cracked black pepper (can use white pepper)
- 2 tablespoons fresh chives, cut 1/2″ lengths
- 8 slices lemon (see below tips how to blacken)
A step-by-step recipe for a foolproof recipe!
Preheat the oven to 350 degrees.
On a cutting board, lay the chicken breast flat, cut in half horizontally.
Whisk egg and milk in a medium sized bowl. Add the chicken pieces; you will have 8.
Combine well, cover and refrigerate at least 30 minutes (or up to 12 hours.)
Place the rice flour on a 8″ plate.
Add 1 T. oil and 1 T. butter to a large skillet, set heat to medium-high.
With tongs, remove a chicken breast from the egg mixture.
Dip the chicken in the flour, one side, then the other.
TIP: you do not need to totally coat.
Add to skillet, repeat with remaining chicken. Depending on pan size; you can cook 8 at a time, or 4 at a time in 2 batches.)
Cook on first side until golden brown on bottom, then turn over with tongs.
(Add just a bit more butter and oil if necessary.)
Sprinkle with a few pinches of salt and pepper all over.
Cook on the second side until just golden – remove to an oven baking dish to fit; 9″ x 13″.
The chicken will not be totally cooked through – but will fully cook in the oven when the lemony sauce is added.
Make the Lemony Sauce, cover and bake:
Add 1 tablespoon of butter to the skillet, set to low heat.
Add the sliced garlic and sauté for a few minutes until softened and just a bit golden.
Add the wine, chicken stock, lemon juice and turmeric and bring to a boil, whisking.
Reduce to a simmer and cook 3 minutes to reduce slightly.
Raise heat to high, when bubbles, whisk in the cornstarch mixture** – will thicken, keep whisking!
Over LOW heat add the COLD butter with a whisk and combine swirling the butter into the sauce to emulsify – will flavor and slightly thicken the sauce.
Season sauce with 1/2 t salt and 1/8 t. pepper.
Pour over the chicken in the baking pan.
Cover tightly with heavy foil and cook until chicken is tender and cooked through, about 15 – 20 minutes.
Serve with Blackened Lemon and Fresh Cut Chives.
Heat a skillet, preferably cast iron with a little neutral oil.
Raise heat to medium- high.
Cut lemon slices 1/2″ thick. Add to skillet, press down.
Cook until VERY golden brown – do not move them around, let develop color!
Remove, and serve over chicken blackened side up.
Squeeze the juice from these lemons when eating – adds extra lemon essence!
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
** I add a cornstarch slurry to stabilize the sauce, thicken – keeps the butter content lower.
See BLOG for many photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Also see: Also see: A l’ Orange Chicken Sauce for Grilled Chicken ~ French Style for Today’s Cook
See my CATALOG OF WELL TESTED RECIPES HERE:
Serves 4 – 6