French Chicken Breasts
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
348 kcal
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Course
Main Course
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Cuisine
French
French Chicken Breasts
Description
The chicken breasts are carefully sliced in half horizontally, seasoned with salt and pepper, and lightly dusted with flour before frying in olive oil. This step creates a slightly crisp exterior while keeping the inside tender. The flour used for coating is reserved for thickening the sauce later.
The sauce is made in the same pan to incorporate browned bits from the chicken. Butter is melted, and thinly sliced onions and garlic cook gently until soft but not colored. Additional flour is added to form a light roux to thicken the sauce as chicken stock and white wine are stirred in. Cherry tomatoes and pitted green olives contribute bursts of sweetness and briny flavor, while fresh parsley, thyme, ground fennel, salt, and pepper season the sauce.
This dish pairs well with simple sides like rice or vegetables. Fresh herbs bring brightness and complexity, and the sauce's texture is smooth and coats the chicken nicely. The recipe allows substitutions such as vegetable broth for chicken stock or dry white wine alternatives like dry sherry or brandy. Advice on olive types and herb choices is also included for variations.
Ingredients
For the chicken
- 2 chicken breast See note 1
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour (see note 2)
- 2 tablespoons olive oil
For the sauce
- 2 tablespoons butter
- 1 onion , thinly sliced
- 6 cloves garlic , sliced
- 1½ tablespoons flour used to coat the chicken
- 1¼ cups chicken stock (see note 3)
- ½ cup white wine (see note 4)
- 1 tablespoon parsley chopped (see note 5, fresh
- 1 teaspoon thyme see note 5, fresh leaves
- ½ teaspoon fennel see note 6, ground
- ½ teaspoon black pepper
- 8 cherry tomato halved
- 8 green olives see note 7, pitted
- salt to taste
- black pepper to taste
Instructions
For the chicken
- Pat the chicken breasts dry so they don't slip about the chopping board.2 chicken breasts
- Keep the knife parallel to the chopping board and carefully cut through the middle of the chicken breast. Repeat with the second chicken breast.
- Season the chicken with salt and pepper and lightly coat it in the flour. (don't discard the flour yet)½ teaspoon salt½ teaspoon black pepper¼ cup all-purpose flour
- Heat the olive oil over medium-high heat in a large heavy-based skillet or frying pan.2 tablespoons olive oil
- Fry the chicken for 3 minutes on each side until golden. Remove to a plate and tent with foil.
For the sauce
- Place the same frying pan back over medium-low heat (no need to clean it out) and add the butter.2 tablespoons butter
- Cook the sliced onions for 3-4 minutes, then add the garlic and cook for another 2 minutes. Don't allow the onions or garlic to color.1 onion6 cloves garlic
- Stir in flour until the onions look like they are coated in wet sand.1½ tablespoons of the flour used to coat the chicken
- Slowly pour in the broth while constantly stirring. Add the wine, herbs, ground fennel, and black pepper.1¼ cups chicken stock½ cup white wine1 tablespoon fresh parsley1 teaspoon fresh thyme leaves½ teaspoon ground fennel½ teaspoon black pepper
- Bring the sauce to a simmer and cook for 8 minutes.
- Add the halved tomatoes and olives to the pan and stir to coat in the sauce.8 cherry tomatoes8 pitted green olives
- Slide the chicken breasts back into the pan, reduce the heat to low, and cook for 5 minutes until everything is hot.
- Check the seasonings and serve. salt and pepper
Notes
- Choose larger chicken breasts for easier halving and even cooking.
- Keep the flour used for coating the chicken to thicken the sauce later; it's safe once cooked through.
- Vegetable broth can replace chicken stock; use low-sodium to control seasoning.
- Any dry white wine works; dry sherry, brandy, or masala can be substitutes if avoiding alcohol.
- Fresh parsley is recommended for brightness; dried thyme can be used instead of fresh.
- Ground fennel adds warm, subtle flavor but can be omitted if unavailable.
- Both green and black olives can be used; pitted olives are easier to eat, but warn diners if whole olives are included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 28g | 56% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 90mg | 30% |
| Sodium | 513mg | 21% |
| Potassium | 481mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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