Chicken Francese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
536 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Francese
Description
This Chicken Francese recipe begins by coating thinly sliced chicken breasts with seasoned flour and then dipping them into a mixture of eggs, lemon juice, and grated Parmesan cheese. The chicken is sautéed in a blend of olive oil and salted butter until it reaches an internal temperature of 165 degrees Fahrenheit and develops a golden crust. The sauce is prepared in the same pan, incorporating butter, minced garlic, and thin lemon slices, which are sautéed until the garlic deepens in color and the lemons lightly brown.
Chicken broth, lemon juice, lemon zest, and heavy cream are then combined with a small amount of flour to thicken the sauce. The mixture simmers until it reduces and thickens, resulting in a creamy, citrus-flavored sauce with a hint of garlic. Pouring the sauce over the chicken and finishing it in the oven allows the meat to soak up the flavors without overcooking.
Serve this dish with simple sides such as steamed vegetables or light pasta to balance the richness of the sauce. The sharpness of the lemon is softened by the cream but remains distinct, complementing the tender, flavorful chicken.
To maintain crispiness and flavor, add extra butter and olive oil when cooking chicken batches. Leftover lemon slices should be discarded to avoid bitterness. Working in batches may extend total cooking time, so plan accordingly.
Ingredients
Chicken
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1/4 cup lemon juice
- 1/4 cup Parmesan Cheese grated
- 4 large egg lightly beaten
- 4 chicken breast sliced in half horizontally, to make 8 thin pieces, boneless skinless
- 1/4 cup olive oil
- 4 tablespoons butter salted
Sauce
- 3 tablespoons garlic 6 cloves, minced
- 2 tablespoons butter salted
- 1/2 lemon thinly sliced
- 2 cups chicken broth
- 1 1/2 cup heavy cream
- 1/2 cup lemon juice
- 1 tablespoon lemon approx. 2 lemons, zest
- 1/2 cup parsley to garnish (optional, chopped, fresh
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
- Add extra butter and olive oil between batches to maintain moisture and prevent sticking.
- Discard lemon slices after cooking to avoid bitter flavors in leftovers.
- Cooking in batches may take approximately one hour total depending on pan size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 554mg | 185% |
| Sodium | 881mg | 37% |
| Potassium | 535mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1722IU | 34% |
| Vitamin C | 25mg | 28% |
| Calcium | 150mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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