Entrée: Italy – Pollo alla Francese (French-Style Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

2 halal-certified boneless, skinless chicken breasts, about 1 lb total (454 g total)
2 large eggs, lightly beaten
1 cup (120 g) all-purpose flour, for dredging
3 tbsp (45 g) unsalted butter
2 cloves garlic, thinly sliced or minced
1 / 4 cup (60 ml) fresh lemon juice and lemon slices
1 cup (240 ml) low-sodium chicken stock
2 tbsp (8 g) fresh parsley, chopped
Salt to taste
Black pepper to taste
2 tbsp (30 ml) olive oil

Instructions

1. Pound chicken breasts to even thickness, salt and pepper both sides.
2. Dredge each breast lightly in flour, then dip in beaten egg, allowing excess to drip off.
3. Heat olive oil and unsalted butter in a skillet over medium-high heat; add chicken and sauté until golden and cooked through, 3–4 minutes per side; transfer to a warm plate.
4. In the same pan, add a little more butter, sauté garlic briefly (do not brown), then add lemon juice and chicken stock, scraping up browned bits.
5. Simmer the sauce briefly until slightly reduced, taste and adjust seasoning with salt and black pepper; swirl in a knob of unsalted butter for gloss.
6. Return chicken to the pan to warm and coat with sauce; garnish with chopped parsley and lemon slices before serving.

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