Chicken Francese
Chicken Francese is made with battered, thinly sliced chicken breasts pan fried until golden brown and served in a flavorful lemon sauce.
Ingredients
- 1 Pound Chicken Breast, thinly sliced
- 3 Large Eggs
- ¼ Cup Parmesan Cheese, freshly grated
- ½ Cup Fresh Parsley, chopped (divided)
- ¾ Cup Flour Plus 2 Tbs for the sauce
- 4 Tbs Butter
- 3 Cloves Garlic, minced
- ¼ Cup White Wine
- ½ Cup Chicken Stock
- 1 Medium Lemon, juiced
- Salt and Pepper to taste
- 3 Tbs Garlic Powder (divided)
- Lemon Wedges for garnish (optional)
Instructions
- Season the chicken breasts on both sides with salt, pepper and 1 Tbs of garlic powder. Set them aside.
- In a shallow dish, beat together the eggs,¼ cup of parsley, and parmesan cheese.
- In another bowl, add the flour and mix in salt, pepper and 1 Tbs garlic powder.
- Working in batches, coat the chicken breast in the flour mixture on both sides shaking off the extra. Then, coat them evenly in the egg mixture on both sides also.
- In a large skillet, melt the butter over medium high heat and add 2-3 chicken breasts at a time depending on the size of the skillet.
- Pan fry the chicken until golden brown on both sides. The breasts are thin and will cook fast.
- Set them to aside to drain on a wire rack while we make the sauce.
- In the same skillet, stir in the minced garlic and flour for about 2- 3 minutes.
- Slowly pour in the white wine and stir that in for another two minutes. Then, add the chicken broth and lemon juice.
- Stir in ¼ cup of fresh parsley and season the sauce with salt, pepper and 1 Tbs of garlic powder. Let the sauce simmer for 5 minutes.
- Plate the chicken and garnish with lemon wedges (optional). Pour the sauce on top, serve warm and enjoy!