Mouthwatering Boneless Chicken Breast Recipes

Mouthwatering Boneless Chicken Breast Recipes

Mouthwatering Boneless Chicken Breast Recipes Chicken breast is a very commonly used piece of poultry meat, which is used to cook some of the phenomenal dishes like chicken parmesan, chicken saltimbocca and chicken francaise. Chicken breast is also one of the healthiest cuts of chicken, which means that it is lean and extra fat that hangs around the chicken breasts can be easily removed.

So, apart from the heavenly taste that it imparts to the dish, it is also healthy to consume chicken breast. So, if you are searching for a simple yet fantastic dish that calls for chicken breast, chicken francaise can be your best bet. It is a tremendously easy recipe but the wine-flavored sauce casts the magic by turning the chicken breasts extremely juicy, soft and flavorful. Be sure to follow these simple steps if you wish to cook chicken francaise which will be way better than what you would get at restaurants.


4 large chicken breast, halved and pounded thinly
3 tablespoons of fresh lemon juice
Salt, to taste
½ cup of white wine
½ cup of all-purpose flour
Freshly ground black pepper
½ cup of low-sodium chicken stock
4 teaspoons of unsalted butter
2 large eggs
2 teaspoons of fresh chopped parsley
4 teaspoons of olive oil


1. Take the chicken breast and slice them through the centre, along their edges. Once halved, place one of the halves in between two plastic cling films and then pound them with a mallet, until they become 1/6th inch thick. Repeat the same thing with the rest of the chicken breast halves and then place them on two plates. Sprinkle some salt and ground black pepper on all the sides of the chicken breasts and then dredge them in flour which is seasoned with salt and pepper.

2. Beat the eggs and then season with salt and black pepper. Once all the chicken breasts are dredged in flour, coat one of them with the beaten eggs and then drop it into a greased hot skillet. Dredge and coat another chicken breast with flour and egg and place it beside the other chicken breast in the skillet. Fry the chicken breasts for 3-5 minutes on each side or until they turn golden brown in color. Once done, remove the fried chicken breasts from the skillet and set them aside.

3. Fry the remaining two chicken breasts by following the same steps. Once all the chicken breasts are fried, pour the chicken stock, lemon juice and white wine into the skillet and then add the butter and chopped parsley to it. Stir to combine the butter and parsley with the other added ingredients and then season the sauce with salt and ground black pepper.

4.  Once everything is added, adjust the flame on high and let the sauce cook until it gets reduced and becomes thick and saucy. Once the sauce becomes thick, drop the chicken breasts back into the skillet and then let them cook for 1-2 minutes so that they can soak up the sauce and turn tastier and softer. Finally, pick up the chicken breasts to plate them and then drizzle the sauce over them before serving.