Easiest-Ever Chicken Francaise

READY IN: 40mins




  • Preheat oven at 375ºF and season chicken breasts with pepper and salt on both sides. In a shallow dish or bowl, mix together egg and lemon juice. In a large Ziploc bag, mix together flour, garlic powder and hot paprika. Dip chicken breasts in flour, then egg mixture, and then flour mixture again.
  • Heat clarified butter in a large skillet over medium heat; add garlic and sauté 1 minute. Add chicken breasts and cook until golden, about 2 minutes per side. On a lined-foil greased baking sheet, place chicken breasts in preheated oven and cook for about 8 minutes.
  • Return skillet on burner; add mushrooms and Cholula, and cook for a couple minutes. In a medium bowl, mix together broth, wine and lemon juice, and pour mixture in skillet; increase to medium-high and cook for 3 minutes. Remove chicken breasts from oven and let it rest.
  • Back to skillet, Add sour cream and reduce heat to medium low; simmer for about 8 minutes. Add dill and pepper and thick sauce with cornstarch or flour. Place chicken on serving platter, drizzle sauce over and garnish with fresh lemon slices and parsley sprigs. Serve with a side of pasta.