Description
A quick and easy Chicken Francese recipe that combines crispy chicken with a rich lemon-infused sauce, all made in one pan for a delightful weeknight dinner.
Ingredients
Scale
- ½ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (freshly ground, or to taste)
- 3 large eggs
- ¼ cup vegetable oil
- 4 chicken breasts (boneless and skinless, cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup chicken broth (low sodium)
- ½ cup white wine (dry)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon all-purpose flour
- 2 tablespoons butter (unsalted)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- In a shallow dish, mix ½ cup of flour with a teaspoon of salt and a half teaspoon of pepper. In another dish, beat 3 large eggs until frothy. Dip each chicken breast in the flour mixture, then in the beaten eggs.
- In a large skillet over medium-high heat, add ¼ cup vegetable oil. Add the coated chicken breasts once hot and cook for about 3-4 minutes on each side until golden brown. Set aside on a plate lined with paper towels.
- In the same skillet, add the sliced lemon and sauté for about 1 minute. Add 1 cup of chicken broth and ½ cup of dry white wine, bringing to a simmer.
- Add 1 tablespoon of lemon juice and 1 tablespoon of flour to the sauce, whisking together. Let it simmer for about 5 minutes to reduce.
- Add the chicken back to the pan and simmer for a couple of minutes. Finish with 2 tablespoons of butter and garnish with chopped parsley.
Notes
Serve hot over pasta, rice, or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg