Chicken Francaise
Elevate your dinner table with this timeless recipe for Chicken Francaise, a dish that strikes the perfect balance between elegance and simplicity. Tender chicken breasts are delicately pounded thin, coated in a seasoned flour and egg mixture, then pan-fried to golden perfection in a buttery olive oil blend. What truly sets this dish apart is the tangy lemon-butter sauce, enriched with chicken broth and fresh parsley, creating a harmonious burst of flavor in every bite. Ready in just 40 minutes, this versatile recipe is perfect for both a quick weeknight dinner and an impressive gathering with guests. Garnished with vibrant lemon slices, Chicken Francaise is as visually appealing as it is delicious—serve it with a side of pasta or steamed vegetables for a complete meal. Keywords: Chicken Francaise, lemon-butter sauce, easy chicken dinner, quick and elegant recipes.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Eggs
- 2 tablespoons Milk
- 4 tablespoons Unsalted butter
- 4 tablespoons Olive oil
- 0.25 cup Lemon juice
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, sliced for garnish
Instructions
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/4-inch thickness.
In a shallow dish, combine flour, salt, and black pepper.
In a separate bowl, whisk eggs and milk together until blended.
Dredge each chicken breast in the flour mixture, shaking off excess, then dip into the egg mixture, ensuring it's fully coated.
In a large skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add 2 chicken breasts to the skillet and sauté until golden brown and cooked through, about 3-4 minutes on each side. Remove and keep warm. Add the remaining butter and oil to the skillet and cook the remaining chicken.
Remove the chicken from the skillet and wipe the skillet clean with a paper towel.
Add lemon juice and chicken broth to the skillet, stirring to scrape up any browned bits from the bottom. Bring the sauce to a boil and let it simmer until slightly reduced, about 5 minutes.
Return the chicken to the skillet, coating it in the sauce.
Sprinkle with fresh parsley before serving.
Serve the Chicken Francaise garnished with lemon slices.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
