Chicken Francese

A dinner plate filled with chicken francese and spaghetti noodles.

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4.93 from 26 votes

A bright, light flavored chicken dish. Lemony, savory, quick and easy!

Prep Time20

Cook Time25

Total Time45

Course: Main Dish

Cuisine: Italian

Keyword: Chicken Francese

Servings:

Author: Caytlin McCleery

Equipment

Stove Top

Ingredients

Chicken

1/2 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1/4 cup lemon juice
1/4 cup grated parmesan cheese
4 large eggs lightly beaten
4 boneless skinless chicken breasts sliced in half horizontally, to make 8 thin pieces
1/4 cup olive oil
4 tablespoons salted butter

Sauce

3 tablespoons minced garlic (6 cloves)
2 tablespoons salted butter
1/2 lemon thinly sliced
2 cups chicken broth
1 1/2 cup heavy cream
1/2 cup lemon juice
1 tablespoon lemon zest (approx. 2 lemons)
1/2 cup chopped fresh parsley , to garnish (optional)

Instructions

In a shallow bowl, stir together flour, salt and pepper.
In a separate shallow bowl, whisk together egg, 1/4 cup freshly squeezed lemon juice and parmesan cheese.
Dip chicken breasts into flour mixture to coat and then dip into egg mixture.
Heat the olive oil and butter in a large skillet over medium-high heat. Add in chicken and cook for about 3-4 minutes per side. Cook to an internal temperature of 165 degrees and set aside into an oven safe dish.

Sauce

In the same pan that you cooked the chicken- add butter, minced garlic and thinly sliced lemon wedges to skillet. Sauté the garlic until it becomes a deeper golden color and the lemon slices have browned lightly. About 3-4 minutes
Stir in chicken broth, 1/2 cup lemon juice, lemon zest, heavy cream and 2 tablespoons of flour, stirring until smooth. Simmer together over medium heat for 15 minutes or until sauce thickens and reduces a bit.
Pour sauce over chicken and bake in the oven for 10 minutes at 350 degrees. Serve with a garnish of parsley (optional) and salt and pepper to taste.

Notes

Be sure to add in extra butter and olive oil in between batches.

If there are leftovers, remove the lemon slices and discard.

Depending on how large your pan is, you may need to work in batches and that will increase the time that it takes to complete the dish, approximately 1 hour total time.

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