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Chicken Francese

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Chicken Francese is a flavorful dish combining crispy, breaded chicken cutlets with a tangy, buttery lemon sauce. It's elegant yet simple, perfect for both special occasions and weeknight dinners.

Ingredients

1 pound boneless skinless chicken breasts

1 large egg, beaten

3/4 cup dry bread crumbs

3 tablespoons grated Parmesan cheese

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

LEMON SAUCE:

1 cup water

1/3 cup lemon juice

2 chicken bouillon cubes

Lemon slices

Instructions

  1. Pound the chicken breasts with a meat mallet until they are 1/4-inch thick, then slice them into cutlets about 1-1/2 inches wide.
  2. Place the beaten egg in a shallow bowl. In a separate shallow bowl, combine the dry bread crumbs, Parmesan cheese, parsley flakes, garlic powder, salt, and pepper.
  3. Dip each chicken cutlet first into the egg, and then into the breadcrumb mixture. Pat the breadcrumbs to ensure they adhere well to the chicken.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the chicken in batches, cooking for 2-3 minutes on each side, or until golden brown. Add more oil as necessary. Once browned, remove the chicken from the skillet and drain on paper towels.
  5. For the lemon sauce, add the water, lemon juice, and chicken bouillon cubes to the skillet, scraping the browned bits from the bottom of the pan. Bring the mixture to a boil over medium-high heat.
  6. Reduce the heat and simmer uncovered for 8-10 minutes, or until the liquid reduces by half.
  7. Return the chicken to the skillet and toss to coat with the lemon sauce. Cook for an additional 4-6 minutes, or until the chicken is heated through.
  8. Serve the Chicken Francese with lemon slices for garnish and enjoy!

Notes

  • Add herbs like thyme or rosemary for extra flavor.
  • For a richer sauce, stir in a tablespoon of butter or a splash of heavy cream.
  • To make the recipe gluten-free, substitute breadcrumbs with gluten-free breadcrumbs or almond flour.
  • Serve with sautéed vegetables like spinach, asparagus, or green beans for a balanced meal.
  • Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Nutrition

Find it online: http://recipesbyjanet.com/chicken-francese/