Chicken Francese melt in mouth with buttery lemon sauce. It has a unique taste that inspire the tongue.
Chicken Francese Recipe
- Boneless and skinless chicken breasts 4 (cut into ½ inches thick fillet)
- Salt 1 tsp
- Freshly ground black pepper 1 tsp
- Large eggs 3
- All purpose flour 1 cup
- Olive oil ¼ cup
- Chicken broth 1 cup
- Lemon 3
- Butter 3 tbsp
- Fresh parsley ¼ cup (chopped)
- Set the oven to 180 degrees.
- Season each chicken fillet with salt and pepper and leave for 30 minutes.
- Break eggs in a bowl and beat.
- In separate bowl add flour and season with salt and black pepper.
- Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.
- In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium. Once hot, add two chicken breasts at a time and cook until just done on each side. You don't need a dark brown color.
- Remove to a casserole dish and continue by adding 2 tbsp oil until all fillets are done.
- Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 – 12 minutes.
- Remove oil from pan and add chicken broth with some salt and black pepper. Add juice of two lemons. Bring to a boil and then quickly whisk in about 1 teaspoon of flour. Add in the 3 tbsp of butter and whisk again. Turn the heat down to simmer and allow to reduce to almost half.
- Once the sauce is done, add the chopped fresh parsley and stir.
- Set the chicken breast in serving platter and pour over sauce.
- Garnish with lemon slices and serve.
if you don't want to keep it in oven then give some additional time for cooking in oil until cook completely. One an other option you have when you add butter in sauce, return chicken pieces in sauce and cook until sauce thickens. Then shift in serving platter.