-
-
-
-
-
+2
Pollo alla Francese
Coated chicken breasts are pan-fried, then baked in a lovely butter, wine and lemon sauce. This dish goes well with green vegetables like broccoli, asparagus or runner beans.
Ingredients
Serves: 4
- 60g plain flour
- 4 eggs, beaten
- 450g skinless chicken breast fillets
- 125ml white wine
- 500ml chicken stock
- 1 teaspoon chopped fresh parsley
- salt and pepper to taste
- 50g butter
- 2 lemons, juiced
- 1 teaspoon cornflour
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Coat chicken with flour, then egg, then saute in a large frying pan until almost cooked through. Drain on kitchen paper.
- Preheat oven to 150 C / Gas 2.
- In a medium saucepan combine the wine, stock, parsley, salt, pepper, butter and lemon juice over medium low heat. Stir together while heating slowly. When butter has melted, slowly stir in cornflour until sauce thickens slightly. Place chicken in a baking dish and pour sauce over all.
- Bake at 150 C / Gas 2 for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(288)
Reviews in English (218)
Nice enough but the sauce turned out very watery, despite having put twice as much cornflour in as stated in the recipe. It was very tasty though, so I think next time I'd add a tablespoon rather than a teaspoon of cornflour, maybe more. - 24 Oct 2015
If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy! - 22 May 2007 (Review from Allrecipes US | Canada)
This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!! - 15 May 2007 (Review from Allrecipes US | Canada)