Simply Delicious

Classic Chicken Francese

Time: 20 minutes

Yield: 4 servings

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?

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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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