Description
“A luscious sauce with a lovely, tangy and buttery flavor…”
Ingredients
For the chicken french
- ¼ cup olive oil/canola oil blend for sautéing
- 1 ½ pounds boneless, skinless chicken breast cutlets
- 2–3 eggs
- ¼ cup shredded Parmigiano Reggiano cheese
- Kosher salt and fresh ground black pepper
- Dash of cayenne pepper
- 1 tablespoon fresh chopped parsley
- ½ cup of super-fine flour
For the lemon butter sauce
- 1–2 cloves garlic, minced
- ½ cup white wine or sherry
- 1 cup chicken broth
- Juice from 1 ½ lemons (approx. ¼ cup)
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons cold butter, cut into pieces
- Lemon wedges, for garnish
- 1–2 tablespoons fresh chopped parsley, for garnish
For the broccolini
- 1 bunch broccolini, trimmed
- Lemon Butter Sauce (see above)
- Lemon, S & P for garnish
Instructions
For the chicken french
- Heat oil in a large non-stick saute pan over medium heat.
- Meanwhile, whisk together eggs, cheese, salt and pepper, cayenne and fresh parsley in a large mixing bowl.
- Place flour in another flat bowl and season with salt and pepper to taste.
- Rinse and pat dry chicken breasts, then dredge each one in flour first, then the egg mixture.
- Place chicken into the heated saute pan and cook for 6 minutes on one side. Flip chicken over and saute for another 6 minutes until golden brown.
- Remove from pan and set aside, covered with a foil tent.
For the lemon butter sauce
- In the same skillet, saute the minced garlic for 1-2 minutes, being careful not to burn it.
- Add the wine and bring liquid to a boil over high heat, scraping up the brown bits in the pan.
- Pour in the chicken broth and lemon juice and red pepper flakes (if using) and let reduce by half, another 5-7 minutes.
- Stir in the butter and whisk until it melts.
- Add the chicken broth back into the pan with the sauce and let simmer for about 5-10 minutes.
- Place the chicken on a serving plate with the steamed broccolini and spoon lemon butter sauce over the top of both. Garnish with lemon wedges and additional chopped parsley if desired.
For the broccolini
- Steam the broccolini for about 5 minutes, covered. Remove lid and steam for another 5 minutes until fork tender but still bright green.
- Top broccolini with Lemon Butter sauce, additional lemon, salt and pepper to taste.
Notes
- Using sherry instead of white wine will give a sweeter flavor to the sauce.