DIY Culinary: Chicken French

So you are on a diet and eating a lot of chicken breasts to avoid fat. Well here is a recipe to turn that boring piece of chicken meat into something that melts in your mouth!

Ingredients:

• 1 boneless, skinless chicken breast
• 2 eggs, plus 2 tablespoon milk, beaten
• 1/2 cup flour
• 1/2 tablespoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Cayenne to taste
• 2 tablespoon olive oil, plus 1 tablespoon butter for sautéing

For the sauce:

• Juice of 1 lemon
• 1/4 cup of grape juice (use good wine if you drink alcohol)
• 1/2 cup vegetable broth
• 2 tablespoon cold butter, cut in cubes
• 1/2 tablespoon chopped chives (use Italian parsley if you want to be original)
• Salt and fresh ground black pepper to taste

This recipe is originally from Foodwishes, but I changed it a bit because I don’t cook with alcohol and I’m only cooking for two.

Recipe: Step 1

1. Slice the chicken breast into thin pieces.
2. In a large plate, combine the flour, salt, pepper, cayenne pepper, and garlic powder together.
3. Cover each chicken breast with the flour mixture thoroughly.
4. Dump the flour-covered chicken breast into the egg mixture.
5. Make sure it’s all wet.
6. You can leave the chicken breast swimming in the egg pool, while preparing the rest of them, if you want.

Step 2

1. Heat up a pan on medium heat with olive oil and butter.
2. Once the butter starts simmering, place the chicken breasts on the pan.
3. Cook for 2-3 minutes each side.

Step 3

Once cooked, set them aside while you cook the other chicken breasts.

Step 4: The Sauce

Now, I apologize for this, but I forgot to take pictures of how I made the sauce.

But this is how: Once you’re all done with cooking the chicken breasts, turn the heat down to low and add the lemon juice, grape juice and vegetable broth.

When it starts to simmer, dump in the butter and shake that pan so that the butter melts into the mixture evenly. Add the chopped parsley and salt and pepper to taste. Pour it over the chicken breasts, and you’re done!

I served mine with mashed potatoes and a side of fresh salad.