Chicken Francese Recipe
Discover how to make the perfect Chicken Francese with our easy, step-by-step recipe. Simple ingredients, full of flavor!
Equipment
- A wide, shallow bowl
- A large skillet
- Whisk
- Measuring cups and spoons
- Tongs or a spatula
- A plate for resting the chicken
Ingredients
- 4 thinly sliced Chicken breasts
- 1 cup All-purpose flour
- 3 beaten Eggs
- 1/4 cup Fresh lemon juice
- 1 cup Chicken broth
- 2 tablespoons Unsalted butter
- 1/4 cup chopped Fresh parsley
- Vegetable oil as needed for frying
- Salt and black pepper to taste
Instructions
Step 1 – Prep the Chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt and pepper.
- Dredge each breast in flour, shaking off excess, then dip into beaten eggs.
- Note: Ensuring the chicken is dry before dredging helps the coating adhere better.
Step 2 – Fry the Chicken
- Heat oil in a large skillet over medium-high heat.
- Once hot, fry the chicken until golden and cooked through, about 4 minutes per side.
- Remove chicken from skillet and set aside on a plate.
- Warning: Keep an eye on the heat to prevent the oil from smoking.
Step 3 – Make the Sauce
- Discard excess oil from the skillet, leaving a small amount.
- Add lemon juice, chicken broth, and a pinch of salt to the pan.
- Bring to a simmer and let reduce for 5 minutes.
- Whisk in the butter until the sauce is glossy and slightly thickened.
- Note: Adding butter off the heat ensures a smooth, emulsified sauce.
Step 4 – Combine and Serve
- Return the chicken to the skillet and coat with the sauce.
- Simmer for an additional 2-3 minutes.
- Garnish with chopped parsley before serving.
Notes
- Butterfly your chicken breasts if they are too thick; this ensures even cooking and a tender bite.
- Use cast iron for even heat distribution and a perfect golden sear on the chicken.
- Do not overcrowd the pan; cook in batches if necessary to ensure each piece is perfectly cooked.