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–+ servings

Chicken Francaise

A classic Italian-American dish featuring chicken cutlets coated in a light egg batter, saut?ed to golden perfection, and served with a lemon butter sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts pounded to 1/2 inch thickness
Batter
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour for dredging
  • 1/4 cup grated Parmesan cheese optional
Sauce
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/4 cup unsalted butter cut into pieces
  • 2 tablespoons fresh parsley chopped
Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare Chicken
  1. Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
  2. Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
Cook Chicken
  1. Heat a skillet over medium heat and add a tablespoon of butter. Once melted, add the chicken and cook for about 4-5 minutes on each side until golden brown and cooked through.
Make Sauce
  1. Remove the chicken from the skillet and set aside. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer.
  2. Whisk in the butter until melted and the sauce is slightly thickened. Stir in chopped parsley.
Serve
  1. Return the chicken to the skillet, spoon the sauce over it, and cook for an additional minute to heat through. Serve immediately.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Serve with pasta or a side salad for a complete meal.

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