Easy Chicken Francese
Enjoy golden-brown, crispy chicken cutlets smothered in a luscious lemon butter sauce with this easy and delicious Chicken Francese recipe. Perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Pounded to an even thickness
- 1 cup all-purpose flour For dredging
- 2 large eggs Lightly beaten for dredging
- 1 piece lemon Juiced and zested
- 1/2 cup chicken broth For the sauce
- 1/4 cup unsalted butter Divided for cooking and sauce
- to taste Salt and pepper For seasoning
- to taste Fresh parsley For garnish
Instructions
Preparation
- Lightly pound the chicken breasts between two sheets of plastic wrap until they’re about 1/2 inch thick.
- Sprinkle salt and pepper on both sides of the chicken. Set up a dredging station with flour on one plate and lightly beaten eggs on another.
- Dip each chicken piece first in the flour, shaking off excess, then coat well in the egg.
Cooking
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the chicken breasts and cook for about 3-4 minutes on each side until golden and cooked through. Remove the chicken and keep warm.
- In the same skillet, add the chicken broth, lemon juice, and zest, scraping up any brown bits from the pan. Let it simmer for a minute and then stir in the remaining butter until melted.
- Return the chicken to the skillet, spoon the sauce over, and garnish with fresh parsley. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of chicken broth or lemon butter sauce to keep moist. For longer storage, freeze the cooked chicken wrapped tightly.