Chicken Francese

I had a couple of fresh lemons on the counter and two chicken breasts in the refrigerator, so I went online for recipe inspiration. I found several recipes for chicken Francese that sounded wonderful, so I tried making it. The lemon chicken recipe was delicious, and the sauce was fantastic on top of the chicken, but also just as good drizzled over spaghetti with cherry tomatoes, spinach, basil, and parmesan, garlicky asparagus with a splash of lemon, and crusty bread. I served it with. This easy lemon chicken Francese has been one of my daughter’s most requested recipes for many years.

Chicken Francese

Ingredients:

• ½ cup flour
• ½ tsp garlic powder
• Sea salt and freshly cracked pepper, to taste
• 2 eggs, well-beaten
• 2 chicken breasts, boneless, skinless
• 3 tbsp olive oil, divided, more if needed
• 1 tbsp flour
• ¼ cup dry white wine
• 1-2 cloves of garlic, minced, to taste
• ½ cup chicken broth
• Juice from 1 large lemon
• 1½-2 tbsp butter, to taste
• 1 tbsp fresh parsley, chopped

How to Make Chicken Francese:

In a bowl, season the flour with garlic powder, some sea salt & freshly cracked pepper, to taste; mix until well combined.

Whisk eggs until well combined in a separate bowl.

Cut the bottom few inches from the chicken breast. Cut each remaining portion of the chicken breast in half lengthwise.

Place plastic wrap over the chicken on the cutting board, and pound with a mallet until about ¼-½ inch thick.

Heat two tablespoons of olive oil in a large skillet over medium-high heat.

Dip the chicken lightly in the seasoned flour, then dip into the whisked egg, and lastly dip back into the flour before placing into the hot oil in the skillet; repeat with the remaining chicken, cooking in batches if needed.

Cook the chicken undisturbed until golden brown, about 4-5 minutes, then flip and continue to cook until golden brown and cooked through, about 3-4 minutes.

Remove from the skillet and place on a wire cooling rack. Cover loosely with a foil tent.

Add the remaining tablespoon of olive oil to the large skillet, then whisk in the flour until well combined.

Add the wine and minced garlic, then whisk until thickened, about 1 minute.

Slowly add the chicken stock and lemon juice while whisking; simmer for 2-3 minutes.

Whisk in the butter, then taste and season with sea salt and freshly cracked pepper, to taste. Add more lemon if needed.

Place the chicken on a serving platter, drizzle with sauce, and sprinkle the top with fresh parsley.

Serve immediately. Enjoy.