This chicken francese recipe is a pretty simple and basic recipe. I love a recipe that has simple ingredients. I enjoy making this and serving with a nice chunk of crusty bread for dipping in the juice. This is a great week night meal. It doesn’t take long to make and it’s sure to please the family!
6 boneless & skinless chicken breast,
3/4 +2T cup all purpose flour
2 T water
1/4 cup olive oil
2 lemons, 1 sliced, 1 juiced
1 1/2 cup chicken broth, low sodium
1/2 cup dry white wine
3 T butter
2 T flat leaf parsley, chopped
Directions: Put the chicken breasts between 2 pieces of plastic wrap and pound chicken breast to about 1/4 inch thick. Add 3/4 cup flour to a shallow bowl/dish. Add in the flour and season with salt and pepper, mix together. In another shallow bowl/dish add in the eggs and water and beat together. Heat a large saute pan on medium-high heat. Add in the oil.
Dredge the chicken breasts into the the flour mixture on both sides, then dip in egg mixture to full coat. Make sure to let the excess egg drips off. Add to the heated oil and cook for 2-3 minutes until golden and then flip and cook 2-3 minutes. Complete this with all of the chicken breasts. Remove the chicken when done and set aside.
Add half of lemon slices to the pan and let cook until it becomes fragrant, about 2-3 minutes. Add in the butter and let melt slightly. Add in the 2 T of flour and whisk. Add in the chicken broth, wine and juice from lemon and mix well. Let simmer 4-5 minutes until lightly reduced. Season with salt and pepper to taste.
Add the chicken back to the pan and let simmer about 3-minutes on low to warm the chicken through. Serve with sauce and slice of lemon on top. Sprinkle with chopped parsley for garnish. Enjoy!