Chicken Francese
A comforting dish that transforms everyday chicken into a delightful meal with a bright lemony sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, thin cut Provides a tender texture.
- 1/3 cup all-purpose flour Adds a light coating for crispness.
- 1 1/4 teaspoons salt Enhances flavor.
- 1/2 teaspoon pepper Adds a mild spice.
- 2 pieces eggs Binds the coating.
- 2 tablespoons milk Adds moisture to the egg mixture.
- 1/4 cup olive oil Used for frying, adds flavor.
- 4 tablespoons butter, divided Richness and flavor in sauce.
- 1 piece lemon, thinly sliced Adds brightness.
- 1 tablespoon all-purpose flour Thickens sauce.
- 1/2 cup white wine Contributes depth of flavor.
- 3/4 cup chicken broth Provides a savory base for sauce.
- 1 tablespoon lemon juice Enhances the citrus flavor.
- to taste salt and pepper Adjusts overall flavor.
- 2 tablespoons chopped parsley Adds freshness as garnish.
Instructions
Preparation
- Begin by preparing the chicken. Place each chicken breast between two pieces of plastic wrap. Gently pound with a meat mallet until the chicken is uniformly thin.
- In a medium bowl, mix the all-purpose flour, salt, and pepper.
- In a small bowl, whisk together the eggs and milk until well combined.
Cooking the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Dredge each chicken cutlet in the flour mixture, then dip it into the egg mixture.
- Place the coated chicken cutlets in the skillet in a single layer. Cook for about four minutes on one side or until golden brown.
- Carefully flip the chicken cutlets and cook for another four minutes on the second side.
- Remove the chicken from the pan and keep it warm on a plate, covered lightly with foil.
Making the Sauce
- Wipe out the skillet gently to remove any leftover bits and excess oil.
- Add 1 tablespoon of butter to the skillet over medium heat. Once melted, add the thin lemon slices.
- Remove the browned lemon slices from the skillet and set them aside. Add the remaining three tablespoons of butter to the pan.
- Stir in 1 tablespoon of flour and cook for one minute.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan while simmering for about two minutes.
- Add the chicken broth and let the mixture simmer for an additional four to five minutes.
- Stir in the fresh lemon juice and season the sauce with salt and pepper to taste.
- Return the chicken to the skillet, spoon the sauce over the top, and top with the sautéed lemon slices.
Serving
- Serve immediately, garnishing with chopped parsley for a fresh touch.
Notes
Ensure even thickness of chicken cutlets for consistent cooking. Use fresh lemon for best flavor and adjust sauce consistency as needed.
Nutrition
Serving: 1g
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