4.9 from 78 votes
Chicken Francese
Chicken Francese features thin chicken breast pieces dipped first in a seasoned flour mixture, then in an egg and lemon juice blend mixed with Parmesan cheese. The chicken is pan-fried in olive oil and butter until golden and cooked through. The pan sauce combines garlic, lemon slices, chicken broth, lemon juice and zest, and heavy cream, simmered to a rich and tangy consistency, then baked briefly over the chicken to meld flavors.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
8
Calories:
536 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 536
% 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.