Chicken Francese Recipe
Ingredients:
– 4 boneless, skinless chicken breasts
– Salt and black pepper to taste
– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons milk
– 1/4 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 2 tablespoons olive oil
– 1/2 cup white wine (optional, can substitute with chicken broth)
– 1 cup chicken broth
– 1 tablespoon lemon juice (about 1 lemon)
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley (for garnish)
– Lemon slices (for garnish)
Instructions:
1. Season and Dredge: Season the chicken breasts with salt and black pepper. Dredge each breast in flour, shaking off the excess.
2. Coat with Egg Mixture: In a bowl, whisk together eggs, milk, and Parmesan cheese. Dip the floured chicken in the egg mixture, coating evenly.
3. Cook the Chicken: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the coated chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
4. Make the Sauce: In the same skillet, sauté minced garlic for 1 minute. Add white wine (or chicken broth), scraping up browned bits. Simmer for 2 minutes. Stir in chicken broth and lemon juice, cooking for 2-3 more minutes to reduce slightly.
5. Finish and Serve: Return the chicken to the skillet, spooning the sauce over it. Let simmer for 2-3 minutes. Stir in remaining 2 tablespoons of butter until the sauce is smooth. Garnish with parsley and lemon slices. Serve warm with the sauce spooned over the chicken. Enjoy!
