About
Classic Chicken Francese will most definitely brighten up your dinner table! Thinly sliced chicken breast fillets are tanned to perfection, then take a summer-like swim in a fresh lemon-garlic cream sauce. When paired with some pasta and veggies, this fresh take on a classic becomes a 5-star resort-type meal right in your own dining room oasis. So, grab your sunnies and a lemon from the tree and go enjoy these new dinner-time views that Classic Chicken Francese offers! Doesn't it feel great to be refreshed?
Ingredients
- For the chicken:
- 2 large chicken breasts, boneless and skinless, cut in half horizontally to make 4 thin fillets
- 2 large eggs
- 1/4 cup parmesan cheese, finely grated
- 2 tablespoons lemon juice plus 1/2 lemon, juiced, divided
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon cracked black pepper, plus more, to taste
- 1/4 cup flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, crushed
- 1/2 cup dry white wine, optional
- 3/4 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 cup half-and-half or heavy cream
- Optional, for serving:
- pasta, of your choice, to taste, cooked and warm
- vegetables, such as asparagus, to taste, cooked and warm
- parsley, to taste, chopped
- lemon wheels, to taste
Directions
Step 1 -Line a large platter with paper towels.
Step 2 -On a flat surface with a meat mallet, pound each chicken breast fillet to 1/2-inch thickness.
Step 3 -In a shallow bowl, add the eggs, the parmesan cheese, 2 tablespoons of the lemon juice, the extra salt, and the extra black pepper and whisk to combine.
Step 4 -In a separate shallow bowl, add the flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and whisk to combine.
Step 5 -In a large skillet over medium-high heat, add the olive oil and the butter.
Step 6 -Once the oil-butter mixture has reached frying temperature, individually dredge the chicken breast fillets in the flour mixture until they are completely coated.
Step 7 -Transfer the floured chicken breast fillets to the egg mixture and coat, allowing any excess to drip off.
Step 8 -In 2 batches, transfer the dredged chicken breast fillets to the prepared skillet and cook until golden-brown and the fillets are cooked through reaching an internal temperature of 165 degrees F, about 4 minutes each side.
Step 9 -Transfer the browned chicken breast fillets to the prepared large platter to drain.
Step 10 -In the same skillet, add the garlic to the drippings and cook, while stirring constantly, until fragrant, about 1 minute.
Step 11 -With the stovetop set on high heat, add the white wine, the chicken broth, and 1/4 cup of the parsley to the garlic and cook, while stirring occasionally, until it reduces down, about 5 minutes.
Step 12 -Reduce the stovetop heat to low.
Step 13 -Add the half-and-half to the broth mixture and simmer, while stirring constantly, until slightly thickened.
Step 14 -Taste the broth mixture for seasoning and add the extra salt and the extra pepper, as needed.
Step 15 -Add the remaining lemon juice to the broth mixture and stir to combine.
Step 16 -Add the browned chicken breast fillets to the sauce and cook them over low heat until heated through, about 2 minutes.
Step 17 -Plate the chicken fillets with the pasta and the vegetables.
Step 18 -Garnish the chicken fillets with the parsely and the lemon wheels and serve.
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