Chicken Francese Recipe
Served with mashed potatoes & asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Francese
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to about 1/2 inch thick. Season with salt and pepper.
- 2
Dredge the Chicken
In a shallow dish, combine flour, salt, and pepper. In another bowl, whisk eggs and parmesan cheese. Dredge each chicken breast first in the flour mixture, then dip into the egg mixture, allowing excess to drip off.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken breasts to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add butter and let it melt. Pour in chicken broth and lemon juice. Scrape any browned bits from the bottom of the skillet and let the sauce simmer for 2-3 minutes.
- 5
Combine and Serve
Return the chicken to the skillet and coat it with the sauce. Cook for an additional minute. Serve hot, garnished with fresh parsley.
