Francese Recipe
Coated in egg batter & parmesan, lightly sautéed and topped with a light lemon butter sauce.
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Ingredients
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Main Ingredients
Lemon Butter Sauce
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness, about 1/2 inch thick. This ensures even cooking.
- 2
Set Up Breading Station
In one bowl, place the flour mixed with salt and pepper. In a second bowl, beat the eggs. In a third bowl, combine the grated Parmesan cheese.
Cooking the Chicken
- 3
Bread the Chicken
Coat each chicken breast in flour, shaking off excess. Then dip into the beaten eggs, followed by a coating of Parmesan cheese, pressing lightly to adhere.
- 4
Sauté the Chicken
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through.
Making the Lemon Butter Sauce
- 5
Prepare the Sauce
In the same skillet used for the chicken, add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and remaining butter, allowing it to melt.
- 6
Finish the Sauce
Once the sauce has thickened slightly, stir in the chopped parsley, and season with salt and pepper to taste.