EASY CHICKEN FRANCAISE

Easy Chicken Francaise image

Provided by Anita Hoffman @scent4U

Categories Chicken

Number Of Ingredients 12

1 pound(s) thin-sliced chicken cutlets
1 cup(s) flour
- pinch of salt and pepper
2 - eggs, beaten
2 tablespoon(s) olive oil
2 tablespoon(s) butter
1 tablespoon(s) chopped garlic
1 teaspoon(s) paprika
2 tablespoon(s) lemon juice
1 cup(s) chicken broth or 1/2 cup chicken broth and 1/2 cup white wine
2 tablespoon(s) flour
1 can(s) (4 ounces) mushrooms, drained (optional)

Steps:

Season 1 cup of flour with salt, pepper, and paprika. Coat chicken cutlets with seasoned flour, shaking off excess; then dip in egg.
Heat olive oil in a large skillet over medium heat. Pan fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to plate. Add mushrooms and garlic and pan fry 2 to 3 minutes more. Transfer mushrooms and garlic to the plate with the chicken. Pour off remaining oil and discard. Keep chicken and mushrooms warm, in 200 degree oven, covered with aluminum foil.
Melt butter in same skillet, cook and stir remaining 2 tbsp. flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken and mushrooms and garlic to the skillet. Continue simmering , about 15 more minutes.