Golden Pan Fried Chicken breast in a lemon butter sauce, Chicken Francese is an easy dinner that's perfect for a dinner party or a quick weeknight dinner.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: chicken breast, Chicken Francese, Pan Seared Chicken
Servings: 6
Calories: 458kcal
Author: Kellie
Cost: $10
Equipment
1 skillet
Ingredients
6chicken breastsboneless skinless (about 2 pounds), flattened to ¼ inch thickness
1cupAP flour
1tspkosher salt
½tspblack pepper
4eggs
3TBSPwater
¼cupolive oil
½cupdry white wine
1cupchicken stock
2TBSPlemon juiceabout ½ a lemon
4TBSPunsalted buttercut in four pieces
1TBSPflour
3TBSPparsley chopped
Fresh sliced lemonabout 1-2 lemons
Instructions
Place chicken on a cutting board, cover with plastic wrap and pound lightly with flat meat mallet until it's about ¼ thick. If the chicken breast is very thick you can split each in ½ to make them thinner. Set aside on a plate.
In a swallow bowl or platter mix the flour, salt and pepper together.
In a separate shallow bowl, beat the eggs well with the water.
In a large skillet, heat the oil over medium heat.
Dredge the chicken breast in the flour until well coated then dip in the egg wash to completely coat. Let some of the excess drip off then add to the hot oiled skillet.
Cook for about 4 minutes per side and remove to a platter and wrap with foil to keep warm.
In the same pan that chicken was cooked in add the wine, chicken stock and lemon juice. Simmer for about 5 minutes to reduce slightly.
In a small bowl, add the 1 TBSP of flour, then add each pat of butter to coat.
There will be some flour left over, which is fine as it isn’t needed for the sauce.
Add each flour coated butter pat to the pan and incorporate it to help thicken the sauce.
Reduce the heat to medium and return the chicken to the pan and simmer for about 5 minutes to finish cooking the chicken.
Season with salt and pepper.
Garnish with fresh lemon slices and parsley and serve immediately.