Chicken Francese Recipe

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5 from 6 votes

Juicy and tender chicken breasts prepared in a lemony sauce

Prep Time10

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Rena

Ingredients

For the chicken:

4 chicken breasts sliced into cutlets
2 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
3/4 cup whole wheat flour
2 tablespoons olive oil

For the sauce:

1 tablespoon olive oil
1 small white or sweet onion thinly chopped
1 tablespoon whole wheat flour
1 1/2 cup chicken stock
1/4 cup fresh squeezed lemon juice about 2 juicy lemons
1/2 teaspoon salt
1/4 teaspoon ground pepper
a few lemon slices
1 Tbsp chopped fresh curly parsley for garnish

Instructions

Prepare 2 stations for the chicken; A shallow dish with the beaten eggs, milk, salt and pepper. A second dish with wheat flour with just a pinch of salt and pepper.
First, dredge the chicken cutlet into the flour, shaking off the excess.
Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.
Heat the oil in a large non-stick skillet over medium heat.
Add coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
To the same preheated skillet add one tablespoon of oil. Add in onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear 1-2 minutes.
Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
Stir in lemon slices and return the chicken back into the pan. Continue to simmer until the chicken is piping hot.
Garnish with parsley and serve warm. Enjoy

Notes

Serving size is 2 think chicken cutlets. Each chicken breast is cut thin into two.

Substitutes:

Flour: use any flour of choice. you can use a mix of Spelt and wheat, oat flour, or gluten-free flour. Consider using panko as well.
For an even healthier option, pop the chicken cutlets in the air-frier instead
Broth: chicken or vegetable stock can be used.
Any oil can be used in this recipe.

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition