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Creamy Lemon Chicken Francese
The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! You can now make this right at home with a delicious lemon cream sauce! A family favourite at the dinner table!An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 410 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 boneless skinless chicken breasts large, cut in half horizontally to make 4 fillets
- 2 eggs large
- ¼ cup Parmesan Cheese finely grated
- 2 tablespoons lemon juice freshly squeezed
- ¼ cup flour
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6-8 cloves garlic crushed
- ½ cup dry white wine optional
- ¾ cup chicken broth
- 1 cup half and half or heavy cream or thickened cream
- ½ teaspoon cracked pepper
- ½ teaspoon salt (add more to suit your tastes)
- ¼ cup fresh parsley chopped
- 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.
Cup of Yum
Notes
- *If you don't like the wine, substitute it with chicken broth. The wine flavour is not strong, however!
- *(Thicken the sauce with cornstarch if needed: 1 teaspoon of cornstarch to 1 tablespoon of water; mix well and add to the centre of the pan for a thicker sauce.)**
Nutrition Information
Calories
410kcal
(21%)
Carbohydrates
12g
(4%)
Protein
21g
(42%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.2g
Cholesterol
148mg
(49%)
Sodium
686mg
(29%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
742IU
(15%)
Vitamin C
12mg
(13%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 410
% 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.