Creamy Lemon Chicken Francese
User Reviews
4.5
Creamy Lemon Chicken Francese
Description
The recipe involves flattening boneless, skinless chicken breast halves, then dredging them in seasoned flour and an egg mixture blended with Parmesan cheese, lemon juice, salt, and pepper. Frying the coated chicken in butter and olive oil results in a crisp golden crust. Cooking in batches ensures proper browning without overcrowding.
In the same pan, crushed garlic is gently cooked before deglazing with white wine and adding chicken broth and chopped parsley. Reducing this mixture concentrates flavor, then cream is stirred in to enrich the sauce, which thickens over low heat. The sauce offers tanginess from lemon and depth from garlic and wine, complementing the tender chicken.
The dish is garnished with additional fresh parsley and lemon juice before serving. If preferred, white wine can be omitted and replaced with more chicken broth without losing the core flavor. A cornstarch slurry can thicken the sauce if desired.
Ingredients
- 2 chicken breast large, cut in half horizontally to make 4 fillets, boneless skinless
- 2 egg large
- ¼ cup Parmesan Cheese finely grated
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup flour
- 2 tablespoons butter unsalted
- 4 tablespoons olive oil
- 6-8 cloves garlic crushed
- ½ cup white wine optional, dry
- ¾ cup chicken broth
- 1 cup half and half or heavy cream or thickened cream
- ½ teaspoon black pepper cracked
- ½ teaspoon salt (add more to suit your tastes)
- ¼ cup parsley chopped, fresh
- ½ a lemon juiced
- 2 teaspoons parsley to garnish
Instructions
- Pound each fillet to ½-inch thick, if needed.
- Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
- To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
- Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
- To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
- Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
- Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
Notes
- Substitute white wine with chicken broth if preferred; the wine flavor is mild and optional.
- To thicken the sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and add to the pan while simmering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 148mg | 49% |
| Sodium | 686mg | 29% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 742IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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