Classic Chicken Française with Butter Lemon Sauce - Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Pound the chicken breasts between plastic wrap to ¼ inch thick.
3. Lightly coat the chicken with seasoned flour.
4. Heat 1 tablespoon butter with the lemon olive oil in a sauté pan. Dip the floured chicken in the egg wash and cook right away until golden brown on both sides. Set aside or keep warm in the oven.
5. In the same pan, add a little more lemon olive oil and sauté the shallots until light golden brown. Add the spinach and cook until wilted. Spoon a couple of tablespoons of spinach onto each chicken breast.
6. In the same pan, melt a couple of tablespoons of butter and sauté the shallots until light golden brown. Add the lemon juice, vinegar, chopped parsley and a couple of tablespoons of butter to balance the lemon.
7. Season the sauce with salt and pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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