Chicken French Fast Recipe

Chicken French Fast


Ingredients (Serves 2):

  • Olive Oil, 3 Tbsp
  • Flour, ½ Cup
  • Eggs, 3
  • Wegmans Thin Sliced Chicken Breast Cutlets, ½lb. (4 Thin Cutlets)
  • Wegmans Italian Classics Lemon & Caper Sauce, 1 Jar
  • Chicken Broth, 1 cup
  • Salt & Pepper
  • Parmesan Cheese, Grated, 1 Tbsp (optional)

How to make Chicken French Fast

See the Original Post @

Combining this with few other grocery store shortcuts, a complete healthy meal can be yours in under 15 minutes! Subject to a Wegmans located nearby. Of course you could make your own Lemon and Caper Sauce, but that defeats our purpose.


  1. Beat the Eggs in a bowl. Use a whisk. You want it a little frothy.
  2. (Optional) Add the Cheese to the Eggs and whisk together.
  3. Spread the Flour out on a plate. Mix in Salt and Pepper to taste.
  4. Season the Chicken cutlets with Salt and Pepper.
  5. Heat Olive Oil in a pan, 1-2 minutes.
  6. Lightly coat Chicken in the Flour. Then coat Chicken in Egg mixture. Then place the Chicken in the pan.
  7. Do not over crowd the pan. I usually cook 2 cutlets at a time.
  8. Cook 3 minutes on each side, or until the edges turn brown. I set a timer. 3 minutes flies.
  9. Remove cooked Chicken to a plate with a paper towel to absorb excess Oil.
  10. Finish cooking the remaining Chicken.
  11. Dump the Lemon & Caper Sauce in the pan and quickly add in the Chicken Broth. There will be steam.
  12. Once it starts to bubble, lower the heat to a simmer and add the Chicken back in. Don’t worry about immersing the cutlets in the Sauce.
  13. Let the Chicken and the Sauce meld together for 3-5 minutes. I use this time to microwave veggies and rice.
  14. Serve the Chicken, spooning some Sauce over each cutlet.


I would like to bring attention to the flour THEN egg process used here. Typically egg is used to adhere the crunchy coating to the chicken. Not in this case. We are not looking for a crisp exterior. Since the egg is the most exterior layer of the chicken, it allows the coating to act as a sponge for the sauce. This recipe can easily be doubled by using an additional ½lb. of chicken. All other quantities can remain the same. There just won’t be as much sauce to go around, but there will still be plenty.

Question from the Chef

“Ever hear of Chicken French before?”

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