Chicken Francaise Recipe
Italian egg batter dipped and lightly sauteed with white lemon butter sauce.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Coat each piece of chicken in flour, shaking off the excess.
- 3
Egg Mixture
In a bowl, beat the eggs and mix in the grated Parmesan cheese.
- 4
Dip in Egg Batter
Dip the floured chicken breasts into the egg mixture, ensuring they are well coated.
- 5
Cook the Chicken
In a large skillet, heat the olive oil and 1/2 cup of butter over medium heat. Add the chicken in batches and sauté until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove chicken from the skillet and set aside.
- 6
Make the Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
- 7
Finish the Sauce
Add the remaining butter to the sauce, stirring until melted and well combined. Season with salt and pepper to taste.
- 8
Serve
Return the chicken to the skillet and coat with the sauce. Serve immediately, garnished with fresh parsley if desired.
