This Creamy Pasta With Chicken Breasts Is Heaven For Your Mouth - Click For Recipe
This classic chicken Francaise recipe is the perfect main dish recipe for any night of the week. The creamy combination of chicken and pasta, it just doesn't get any better than that!This fried chicken breasts recipe is served over spaghetti with a bright, citrus, white wine sauce. This chicken recipe might require a few steps, but it's worth it. The whole family will love this chicken recipe.
The ingredients you will need for this chicken recipe include boneless and skinless chicken breasts, all-purpose flour, low-sodium chicken broth, dry white wine, unsalted butter and vegetable oil. You will also need beaten eggs, juice of a lemon, dried parsley, salt, pepper and spaghetti (the spaghetti is optional). To start this main dish recipe, place chicken breasts between two sheets of plastic wrap or some wax paper and use a heavy object or meat mallet to flatten out the chicken into a 1/4 inch thickness. Then heat some vegetable oil in a large frying pan or skillet over medium-high heat. Season the flour generously with some salt and pepper. Then dredge the chicken breasts in the flour, shaking off the excess and then dipping them in the beaten eggs. Drip off any excess, and carefully transfer the chicken to the hot oil and fry the chicken until it is golden brown on both sides approximately 4 to 5 minutes in total. Then transfer the chicken breasts to a paper towel-lined plate to drain any excess oil and cover them to keep warm. Repeat this process with the remaining chicken.
If you are planning on serving this chicken recipe with pasta, you will want to bring a large pot of salted water to a boil and cook the pasta noodles according to the package directions, or until al dente. Then discard the remaining oil and use a paper towel to wipe out the frying pan, then add the butter and return to heat. To the butter, add the chicken broth, white wine and the lemon juice, and season with some parsley.
Bring the sauce recipe ingredients to a boil, and then reduce the heat and let simmer until the sauce has reduced and thickened. Then taste the sauce recipe and adjust the seasoning if necessary. Then return the chicken to the frying pan and coat in sauce. Serve the chicken with the pasta and spoon the extra pan juices over the top.
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