Creamy Lemon Chicken Francese
Ingredients
- 2 large boneless and skinless chicken breasts
cut in half horizontally to make 4 fillets
- 2 large eggs
- 1/4 cup parmesan cheese
finely grated
- 2 tablespoons lemon juice
freshly squeezed
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6-8 cloves garlic crushed
- 1/2 cup dry white wine*
optional
- 3/4 cup chicken broth
- 1 cup half and half
or heavy cream or thickened cream
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
add more to suit your tastes
- 1/4 cup fresh parsley chopped
- 1/2 a lemon juiced
- 2 teaspoons parsley
to garnish, extra
Directions
- 1
Pound each fillet to 1/2-inch thick, if needed.
- 2
Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
- 3
To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
- 4
Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
- 5
To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
- 6
Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
- 7
Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
Creamy Lemon Chicken Francese
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Based on 73 ratings
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About this Recipe
Craving a restaurant-worthy meal that's both elegant and incredibly simple to prepare? This Creamy Lemon Chicken Francese brings sophisticated flavors to your dinner table without the fuss, proving that gourmet taste doesn't require hours in the kitchen. What makes this dish truly special is the harmonious blend of tender, pan-seared chicken bathed in a bright, rich, and velvety lemon sauce. The secret to its exquisite flavor lies in the initial dredge: finely grated parmesan cheese is incorporated with the eggs, creating a golden, flavorful crust on the chicken as it sears. This unique touch, combined with freshly squeezed lemon juice, creates a depth of flavor from the very first bite that sets it apart. Prepare for perfectly golden-brown chicken fillets, wonderfully crisp on the outside and remarkably juicy within. Each succulent piece is enveloped in a luxurious, creamy sauce that masterfully balances tangy lemon brightness with savory notes from the chicken broth and the subtle, comforting richness of half and half. The aromatic crushed garlic lends a wonderful warmth, while a generous finish of fresh parsley adds a vibrant herbaceous counterpoint. This is a comforting yet vibrant dish, deeply satisfying and surprisingly quick to create. This versatile recipe welcomes your personal touch. You can easily adjust the sauce's richness by opting for heavy cream instead of half and half, or use thickened cream for a slightly different texture. While dry white wine adds a delightful layer of complexity to the sauce, it is entirely optional; simply substitute with an equal amount of chicken broth for a equally delicious, non-alcoholic version. Feel free to experiment with a sprinkle of red pepper flakes for a subtle kick if you enjoy a touch of heat. Creamy Lemon Chicken Francese is an ideal centerpiece for a weeknight family dinner or a charming meal when entertaining guests. It pairs beautifully with delicate pasta, fluffy rice, or a crisp green salad to complement its rich sauce. Don't forget to garnish generously with extra fresh parsley for a burst of color and aroma.