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Chicken Francese
Pan-fried chicken with buttery lemon sauce. This fancy dish is quite easy to make at home! Serve it with mashed potatoes, fluffy rice, noodles (spaghetti or fettuccine) or mashed cauliflower for a low-carb option.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
French
Keyword:
chicken Francese
Servings:
4
people
Calories:
324
kcal
Author:
Anna
Ingredients
for the chicken:
2
boneless skinless chicken breasts
½
cup
flour
½
teaspoon
salt
¼
teaspoon
black pepper
1
large egg
2
tablespoons
whole milk
2
tablespoons
olive oil
1
tablespoon
unsalted butter
for the sauce:
2
tablespoons
unsalted butter
1
shallot
chopped
4
lemon slices
3
tablespoons
lemon juice
¼
cup
white wine
optional
2
teaspoons
cornstarch
1
cup
chicken stock
US Customary
-
Metric
Instructions
Cut each chicken breast lengthwise, to make 4 cutlets.
Season each cutlet with salt and pepper.
Place flour in a shallow dish. Whisk egg and milk in another shallow dish.
Dip each chicken cutlet in flour first, then in egg mixture.
Heat up oil and butter in a pan.
Fry each cutlet until golden brown, about 4 minutes on each side. Place on plate and set aside.
Wipe the pan with paper towel.
Add butter to pan and let melt.
Add shallot and saute for 2 minutes.
Add lemon slices and let caramelize. Remove them onto a plate.
Add white wine, if using, and cook for 2 minutes.
Add lemon juice and simmer for 2 minutes.
Mix cornstarch and chicken stock and pour the mixture into the pan. Simmer until the sauce thickens.
Place chicken back in the pan with sauce and let everything heat up.
Serve chicken with sauce and lemon slices, over potatoes, rice or pasta.
Notes
To make the sauce creamy, add ¼ cup of heavy cream while simmering.
Nutrition
Calories:
324
kcal
|
Carbohydrates:
18
g
|
Protein:
17
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Cholesterol:
102
mg
|
Sodium:
464
mg
|
Potassium:
357
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
340
IU
|
Vitamin C:
5.5
mg
|
Calcium:
17
mg
|
Iron:
1.3
mg