Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
I learned through the years that dinner shouldn’t be difficult. There are tons of easy and quick recipes we can throw together that do not require us to spend eternity prepping. As a mom, it’s more important to spend time with the kids/family so I always keep recipes like this Chicken Francese.
This Chicken Francese is the perfect meal to serve to family and guests. With so much flavour this sure will impress everyone. And this takes only ten minutes to prep and a total of thirty-minute to make. This recipe is sure a keeper and a must!
Ingredients
2 large boneless skinless chicken breasts Sliced horizontally to make four thin pieces
2 Large Eggs, BEATEN
2 tbsp milk
¾ c. All-Purpose Flour
½ tsp Salt
½ tsp Ground Black Pepper
4 tbsp Butter, DIVIDED
2 tbsp Olive Oil
½ c. Dry White Wine
1 ½ c. Chicken Broth
1 lemon Juiced
4 lemon Sliced
1 tbsp Minced Fresh Parsley, OPTIONAL FOR GARNISH
How to make Chicken Francese
Step 1: Whisk the eggs and milk in a shallow bowl. Set aside.
Step 2: Mix the flour, salt, and pepper in a second bowl.
Step 3: In a large skillet, heat 2 tbsp butter and oil over medium heat.
Step 4: Into the flour mixture, press the chicken, then dip in the beaten egg. Let the excess egg drip.
Step 5: Once again, dredge the chicken in the flour and shake off the excess. Set aside a tbsp flour.
Step 6: In the hot skillet, add the chicken and cook each side for about 3 to 4 minutes until brown. Place the cooked chicken on a plate and let it rest.
Step 7: Into the skillet, pour the white wine. Using a wooden spoon, scrape the brown bits from the bottom of the skillet. Then, let the wine cook for a minute or two until slightly reduced before stirring in the rest of the butter, broth, lemon juice, and the reserved flour.
Step 8: Adjust the heat to medium-low, then add the chicken back to the skillet. Top each chicken with a lemon slice and simmer for about 2 to 3 minutes. Frequently spoon the sauce over the chicken and cook until heated through. If desired, season with salt and pepper.
Step 9: Before serving, garnish with parsley. Serve as is or with pasta or rice. Enjoy!
NOTES:
You can serve this with your preferred pasta that’s been tossed in olive oil or butter or over mashed potatoes.
In a sealed container, store the leftovers and place them in the fridge for up to 3 days.
Or store the leftovers in the freezer for up to 3 months. When ready to serve, thaw and gently reheat in a large skillet over medium heat.
Nutrition Facts:
Serving: 1Piece | Calories: 385kcal | Carbohydrates: 20g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 832mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg
Ingredients
- 2 large boneless skinless chicken breasts Sliced horizontally to make four thin pieces
- 2 Large Eggs, BEATEN
- 2 tbsp milk
- ¾ c. All-Purpose Flour
- ½ tsp Salt
- ½ tsp Ground Black Pepper
- 4 tbsp Butter, DIVIDED
- 2 tbsp Olive Oil
- ½ c. Dry White Wine
- 1 ½ c. Chicken Broth
- 1 lemon Juiced
- 4 lemon Sliced
- 1 tbsp Minced Fresh Parsley, OPTIONAL FOR GARNISH
Instructions
Step 1: Whisk the eggs and milk in a shallow bowl. Set aside.
Step 2: Mix the flour, salt, and pepper in a second bowl.
Step 3: In a large skillet, heat 2 tbsp butter and oil over medium heat.
Step 4: Into the flour mixture, press the chicken, then dip in the beaten egg. Let the excess egg drip.
Step 5: Once again, dredge the chicken in the flour and shake off the excess. Set aside a tbsp flour.
Step 6: In the hot skillet, add the chicken and cook each side for about 3 to 4 minutes until brown. Place the cooked chicken on a plate and let it rest.
Step 7: Into the skillet, pour the white wine. Using a wooden spoon, scrape the brown bits from the bottom of the skillet. Then, let the wine cook for a minute or two until slightly reduced before stirring in the rest of the butter, broth, lemon juice, and the reserved flour.
Step 8: Adjust the heat to medium-low, then add the chicken back to the skillet. Top each chicken with a lemon slice and simmer for about 2 to 3 minutes. Frequently spoon the sauce over the chicken and cook until heated through. If desired, season with salt and pepper.
Step 9: Before serving, garnish with parsley. Serve as is or with pasta or rice. Enjoy!
Notes
You can serve this with your preferred pasta that’s been tossed in olive oil or butter or over mashed potatoes. In a sealed container, store the leftovers and place them in the fridge for up to 3 days. Or store the leftovers in the freezer for up to 3 months. When ready to serve, thaw and gently reheat in a large skillet over medium heat.
