Description

This Chicken Francese is a quick and elegant dish featuring golden, lightly battered chicken fillets in a luscious lemon-butter sauce. With its bright, tangy flavor and tender texture, it’s a restaurant-quality meal you can make in under 30 minutes.

Ingredients

2 large chicken breasts, skinless and boneless (250–300 g each)

1/4 cup plain flour

1 tsp salt

1 tsp black pepper

2 large eggs

1 tbsp milk

3 tbsp extra virgin olive oil

1 lemon, thinly sliced (about 0.3 cm thick)

50 g (3 tbsp) unsalted butter

2 tbsp plain flour

2 cups low-sodium chicken stock

1/3 cup lemon juice

1/2 tsp salt

1 tbsp finely chopped parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cut each chicken breast in half horizontally to make four thin fillets. Whisk eggs and milk together in a small bowl. On a plate, combine flour, salt, and pepper.
Lightly coat chicken in the flour mixture, shaking off excess. Heat olive oil in a large non-stick pan over medium-high heat.
Dip chicken in the egg mixture, let excess drip off, and place in the pan. Cook for 3 minutes on one side until golden, then 4 minutes on the other side. Transfer to a plate and set aside.
Add lemon slices to the same pan and cook 1 minute per side until softened and lightly browned. Remove and wipe the pan clean.
Melt butter in the pan over medium heat. Stir in flour and cook for 1 minute to form a paste. Gradually whisk in half the chicken stock until smooth, then add the remaining stock, lemon juice, and salt.
Simmer for 3–4 minutes until sauce thickens slightly. Return chicken and lemon slices to the pan, spooning sauce over the top. Heat through for 1–2 minutes.
Garnish with chopped parsley and serve immediately with mashed potatoes, rice, or vegetables.

Notes

Add extra lemon juice at the end for a tangier flavor.

Stir in a spoonful of cream for a richer sauce.

Boneless chicken thighs or white fish fillets also work well.

Add capers for a briny twist similar to Chicken Piccata.

Store leftovers in the fridge for up to 3 days and reheat gently in a skillet with a splash of water or stock.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (approx. 250 g)
Calories: 410
Sugar: 2 g
Sodium: 580 mg
Fat: 25 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 34 g
Cholesterol: 170 mg