Lemon Herb Chicken Francese

$For Chicken Francese, you will need: - 4 boneless, skinless chicken breasts - 1 cup all-purpose flour - 2 large eggs - 1/4 cup milk - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon fresh parsley, chopped - 1/4 cup chicken broth - 1/4 cup fresh lemon juice (about 2 lemons) - 3 tablespoons unsalted butter - 2 tablespoons olive oil - Salt and pepper to taste Start with the chicken breasts. Flatten them to an even thickness. This helps them cook evenly and stay juicy. Next, mix the flour, garlic powder, onion powder, salt, and pepper in a shallow dish. This blend adds great flavor. Now, for the sauce, you'll use chicken broth and fresh lemon juice. These add a bright taste. The butter at the end makes the sauce rich and smooth. Garnishing is key for a nice look. Here are some ideas: - Lemon slices - Fresh parsley These bright colors make the dish more inviting. For pairing, serve Chicken Francese with: - A side of linguine - Sautéed spinach These options balance the meal and add nutrition. Enjoy your vibrant dish! {{ingredient_image_1}} To start, you need to flatten the chicken breasts. Take a meat mallet and place each chicken breast in between two sheets of plastic wrap. This keeps your kitchen clean and prevents splatter. Gently pound the chicken until it reaches an even thickness of about half an inch. This step helps the chicken cook evenly and stay juicy. Next, we move on to the breading process. In a shallow dish, mix one cup of all-purpose flour with half a teaspoon of garlic powder, half a teaspoon of onion powder, salt, and pepper. In another bowl, whisk two large eggs with a quarter cup of milk until smooth. Now, dip each flattened chicken breast first into the flour mixture. Shake off any extra flour, then dip it into the egg mixture. Let any excess egg drip off before placing the chicken back on a plate. This will give you a nice coating. Now it's time for the skillet! Heat a large skillet over medium heat and add two tablespoons of olive oil and two tablespoons of unsalted butter. Wait until the butter is melted and sizzling. This means the oil is hot enough to cook the chicken. Add the breaded chicken breasts to the skillet in a single layer. If your skillet is small, you may need to cook in batches. Cook each side for about four to five minutes. Look for a golden brown color. This shows that the chicken is cooking well. Once cooked, remove the chicken from the skillet and set it aside on a plate. In the same skillet, lower the heat a little. Add a quarter cup of chicken broth and a quarter cup of fresh lemon juice. Make sure to scrape up any browned bits stuck to the bottom of the pan. This adds great flavor! Let this simmer for about two to three minutes. Now, return the chicken to the skillet. Cook it for an extra minute to let all the flavors mix. For the finishing touch, stir in the last tablespoon of butter until it melts. This will help thicken the sauce slightly and add richness. Your Chicken Francese is almost ready to enjoy! To cook chicken evenly, start by flattening the breasts. Use a meat mallet and pound them to an even thickness. This step helps the chicken cook through at the same rate. When it comes to the sauce, aim for the right consistency. After adding the chicken broth and lemon juice, let it simmer for a few minutes. This allows the flavors to blend well. Stir in the butter at the end for a velvety finish. One common issue is the breading falling off. To prevent this, make sure to press the flour and egg onto the chicken firmly. Let the coated chicken rest for a few minutes before cooking. This helps the breading stick better. Another mistake is overcooking or undercooking the chicken. Keep an eye on the cooking time. Cook each side for about 4-5 minutes. Use a meat thermometer if you're unsure; the chicken should reach 165°F. For a visually appealing dish, serve the Chicken Francese on a large platter. Drizzle the lemon sauce over the top. Garnish with lemon slices and fresh parsley for color. As for sides, try serving it with linguine or a bed of sautéed spinach. These choices complement the flavors of the chicken and sauce nicely. Pro Tips Flatten the Chicken: Using a meat mallet to pound the chicken breasts to an even thickness helps them cook uniformly, ensuring juicy results. Use Fresh Ingredients: Opt for fresh lemon juice and herbs to elevate the flavor profile of your chicken Francese, making the dish zesty and vibrant. Control the Heat: Maintain a medium heat while cooking to prevent the coating from burning before the chicken is fully cooked through. Rest the Chicken: Allow the chicken to rest for a few minutes after cooking; this helps retain the juices and enhances the overall flavor. {{image_2}} You can easily change Chicken Francese by adding new flavors. Herbs and spices can make a big difference. Try adding fresh basil or thyme for a fragrant touch. A pinch of red pepper flakes adds some heat. You could also mix in some Italian seasoning for a classic flavor. Using different proteins is another fun way to switch things up. You can use fish, like tilapia or cod, instead of chicken. Just cook the fish for a shorter time. Pork cutlets also work well. They bring a nice, savory taste to the dish. Making Chicken Francese gluten-free is simple. Just swap out the all-purpose flour for a gluten-free blend. Many brands now offer options that work well for breading. Look for ones made from rice flour or almond flour. Keep in mind that some sauces may contain gluten. Always check labels when buying chicken broth. You want to ensure it’s gluten-free. If you use fresh lemon juice, it will boost the flavor without gluten. These small changes let everyone enjoy this tasty meal. To store leftovers, let the Chicken Francese cool to room temperature. Place it in an airtight container. This keeps the dish fresh and safe. Refrigerate it right away. You can safely keep Chicken Francese in the fridge for 3 to 4 days. If you want to keep it longer, consider freezing it. In the freezer, your dish can last for up to 3 months. Just make sure to use a freezer-safe container. When reheating, avoid the microwave if you can. It can dry out the chicken. Instead, use a skillet on low heat. Add a splash of chicken broth or water to keep it moist. Cover the skillet to trap steam and heat evenly. You can also reheat it in the oven. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat it for about 15-20 minutes. This keeps the chicken juicy and the sauce flavorful. Chicken Francese comes from Italian-American kitchens. It is a twist on the Italian dish, "pollo in fricassé." Italian immigrants adapted it for American tastes. The dish features chicken coated in egg and flour, then fried. It gets a bright lemon sauce for flavor. This tasty meal is now popular in Italian restaurants across the U.S. Yes, you can prepare Chicken Francese ahead. Cook the chicken and make the sauce, then store them separately. Keep the chicken in an airtight container in the fridge. It will stay fresh for about three days. Reheat the chicken gently in a skillet before serving. Add the sauce just before eating for the best taste. Many side dishes pair well with Chicken Francese. Here are a few ideas: - Linguine pasta tossed with olive oil and garlic - Sautéed spinach with garlic - A fresh garden salad with lemon vinaigrette - Roasted vegetables for a colorful plate For drinks, try a crisp white wine, like Pinot Grigio, or sparkling water with lemon. Chicken Francese can fit into a balanced diet. A serving has protein from chicken and vitamins from lemon. To make it healthier, use less butter. You can also swap out the flour for whole wheat flour. This change adds fiber. Enjoy it with plenty of veggies for a complete meal. In this article, we explored Chicken Francese, from its main ingredients to cooking techniques. You learned how to prepare the chicken, make the sauce, and avoid common mistakes. We also discussed garnishing, storage tips, and variations for gluten-free options. With this knowledge, you can create a delicious dish that impresses everyone. Enjoy your cooking journey and the tasty results of Chicken Francese, making it your new favorite dish.$

Lemon Herb Chicken Francese

A delicious and zesty chicken dish coated in a light batter, served with a tangy lemon sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup milk
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon fresh parsley, chopped
0.25 cup chicken broth
0.25 cup fresh lemon juice (about 2 lemons)
3 tablespoons unsalted butter
2 tablespoons olive oil
to taste Salt and pepper
as needed Lemon slices and parsley for garnish

Instructions

Begin by flattening the chicken breasts to an even thickness using a meat mallet. This will ensure they cook evenly.
In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together the eggs and milk until smooth.
Dip each chicken breast first into the flour mixture, shaking off any excess, then into the egg mixture. Allow the excess egg to drip off before placing it back on a plate.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and sizzling.
Add the coated chicken breasts to the skillet in a single layer (you may need to cook in batches). Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat and add the chicken broth and lemon juice, scraping up any browned bits from the bottom. Let this simmer for about 2-3 minutes.
Return the chicken to the skillet, cooking for an additional minute to allow the flavors to meld. Finish by stirring in the remaining tablespoon of butter until melted and the sauce thickens slightly.
Remove from heat and garnish with fresh parsley and lemon slices.

Notes

Serve with a side of linguine or over sautéed spinach for a delightful pairing.

Keyword chicken, dinner, francese, herb, lemon