Chicken Francese
A comforting and elegant dish featuring golden-brown chicken in a luscious lemon butter sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts For a leaner option, use turkey cutlets.
- to taste Salt and black pepper
- 1 cup all-purpose flour Can substitute with almond flour for gluten-free.
- 2 large eggs
- 2 tablespoons olive oil Avocado oil can be used instead.
- 3 tablespoons unsalted butter Can reduce to 1 tablespoon for a lighter version.
- 1/2 cup chicken broth Can use homemade or store-bought.
- 1 large lemon, juice Fresh is best!
- 1 tablespoon lemon zest Adds extra zing.
- to taste Fresh parsley, finely chopped For garnish.
Instructions
Preparation
- Place each chicken breast between two pieces of plastic wrap and gently pound them to about 1/2 inch thick.
- Sprinkle salt and black pepper on both sides of the chicken.
- In one bowl, add the flour; in another, beat the eggs. Dredge each chicken piece in flour, shaking off any excess, then dip it into the beaten eggs.
Cooking
- Heat olive oil over medium heat in a large skillet.
- Add the chicken and cook until golden brown, about 4-5 minutes on each side.
- Remove the chicken and set it aside on a plate.
- In the same skillet, lower the heat and add the butter. Once melted, stir in the chicken broth, lemon juice, and zest.
- Scrape the brown bits from the bottom of the pan.
- Return the chicken to the skillet, allowing it to cook in the sauce for a couple of minutes.
Serving
- Spoon the sauce over the chicken and garnish with fresh parsley.
Notes
For extra flavor, add capers to the sauce. You can also serve with sautéed spinach or asparagus, or top with Parmesan cheese for a richer taste. Store leftovers in an airtight container in the fridge for up to three days.