Saunteed Chicken with a Garlic Sauce

    30 minutes

    Easy to make chicken breasts are dipped in an egg mixture and sauteed before a garlic, sherry and lemon juice sauce is made. Serve with rice and fresh vegetables.

    102 people made this

    Serves: 4 

    • 1/4 cup (30g) plain flour, or as needed
    • 1 pinch salt and black pepper, to taste
    • 2 eggs, whisked
    • 1 tablespoon white sugar
    • 1 tablespoon grated Parmesan cheese
    • 2 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves
    • Sauce
    • 65g butter
    • 2 teaspoons crushed garlic
    • 1/4 cup (60ml) dry sherry
    • 1/4 cup (60ml) lemon juice
    • 2 teaspoons low-sodium chicken stock

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Mix together the flour, salt and pepper in a shallow bowl. In another bowl whisk eggs, sugar and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
    2. Heat olive oil in a large frypan over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture and gently lay them into the frypan.
    3. Pan fry the chicken breasts until golden brown and no longer pink in the middle; about 6 minutes on each side. Remove from the frypan and set aside.
    4. Sauce: In the same frypan over medium-low heat melt the butter then stir in garlic, sherry, lemon juice and chicken stock.
    5. Bring the sauce to a simmer and stir until smooth and slightly thickened; about 5 minutes. Be sure to dissolve any brown flavour bits from the bottom of the frypan as you stir.
    6. Return the chicken breasts to the sauce and gently simmer until no longer pink in the centre; about 15 minutes.
    7. To serve, place a chicken breast on a plate and top with sauce.

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    Reviews in English (123)


    I'm the author of this recipe and just made this again tonight, to celebrate. Yes, the sauce can be doubled, especially if you'd like the sauce on the rice. As far as egg/cheese/sugar mixture goes. I've never had a problem with it sticking to the flour-dredged chicken. Not sure why it didn't work for Lavendertatoo. I figure if it worked for Julia Child, it should work for anyone.  -  18 Feb 2010  (Review from Allrecipes USA and Canada)


    I thought this was a very good version on chicken french. Living in Rochester there are slight variations to the recipe and taste but for the most part this hit the nail on the head. I would suggest using a white wine sauce if you want a lighter sauce. Also possibly doubling up on the sauce since there isn't alot. Next time I make this, I will be sure to make a double amount of sauce. Several people also take fresh lemons, slice them and saute them in the sauce as well for a more Lemony flavor. Overall, Great recipe. I also suggest pounding out the chicken. the thinner it is, the better for this recipe. At least in my opinion!  -  30 Apr 2010  (Review from Allrecipes USA and Canada)


    Very good! I live in Rochester and have ordered chicken french all over the city for years. I doubled the sauce, and used a bit more sherry and butter, that's just my taste. I also used chicken stock because I didn't have base. I deglazed the pan with the sherry before adding the rest of the sauce ingredients. I also like the chicken on the thin side, so I pounded it thin. Maybe the reviewer who had the problem with the coating didn't dust off all the extra flour? Great recipe, do you have one for greens and beans Roc style?!  -  23 Feb 2010  (Review from Allrecipes USA and Canada)