Lemon Butter Chicken Francese
This delightful recipe combines tender chicken cutlets with a luscious lemon-butter sauce, perfect for impressing guests or enjoying a comforting family dinner.
Ingredients
Main Ingredients
- 2 large chicken breasts, halved lengthwise
- to taste salt & pepper
- ½ teaspoon garlic powder
- ¼ cup flour Plus 1 tablespoon for the sauce
- 2 large eggs, lightly beaten
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth Or a mix of chicken broth and dry white wine
- 1 tablespoon lemon juice
- ½ lemon sliced into thin rings
Optional Garnishes
- to taste chopped parsley
- to taste freshly grated parmesan cheese
Instructions
Preparation
- Halve the chicken breasts lengthwise to create cutlets and place them between two sheets of plastic wrap. Pound the chicken to about 1/4-inch thickness.
- Season both sides of the chicken cutlets generously with salt, pepper, and garlic powder.
Dredging and Frying
- Dredge each seasoned chicken cutlet in flour, ensuring they are evenly coated.
- Dip each floured cutlet into the beaten eggs, allowing excess to drip off.
- In a preheated skillet, add olive oil over medium-high heat. Fry the chicken cutlets for about 3 minutes on each side, or until golden brown and cooked through. Set aside on a plate.
Making the Sauce
- Reduce the heat to medium and add butter to the skillet. Once melted, stir in 1 tablespoon of flour.
- Whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Add the lemon slices to the sauce and allow it to simmer for about 5 minutes, until it thickens slightly.
- Return the cooked chicken cutlets to the skillet, coating them well with the sauce. Cook for an additional minute to heat through.
Serving
- Transfer the Lemon Butter Chicken Francese to a serving platter and garnish with chopped parsley and freshly grated parmesan cheese if desired.
Notes
Allow the dish to cool completely before storing leftovers in an airtight container for up to 3 days. Reheat by placing in a skillet with a splash of broth or water.