A bright, light flavored chicken dish. Lemony, savory, quick and easy!
Course: Dinner, Main Dish
Keyword: Chicken Francese
Author: Caytlin McCleery
1/2cup all-purpose flour
2teaspoons black pepper
1/4cup grated parmesan cheese
4boneless skinless chicken breastssliced in half horizontally, to make 8 thin pieces
1/4 cupolive oil
4 tablespoons salted butter
3tablespoons minced garlic(6 cloves)
2 tablespoons salted butter
1 1/2cup heavy cream
1tablespoonlemon zest(approx. 2 lemons)
1/2cup freshly chopped parsley, to garnish (optional)
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.
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.
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.