Lunch: Chef John's Chicken French

Recipe by Chef John See how to make tender, tasty chicken in a simple wine and butter sauce.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Chef John's Chicken French

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

4 eggs
2 tablespoons milk
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 pinch cayenne pepper
1 1/2 pounds skinless, boneless chicken breast cutlets, pounded flat
2 tablespoons olive oil
1 tablespoon butter
1 cup vegetable broth
1/2 cup dry sherry
2 lemons, juiced
1/4 cup cold butter, cut into chunks
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper to taste

Instructions

Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

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