Recipe Background
Classic Chicken Francese will most definitely brighten up your dinner table! Thinly sliced chicken breast fillets are tanned to perfection, then take a summer-like swim in a fresh lemon-garlic cream sauce. When paired with some pasta and veggies, this fresh take on a classic becomes a 5-star resort-type meal right in your own dining room oasis. So, grab your sunnies and a lemon from the tree and go enjoy these new dinner-time views that Classic Chicken Francese offers! Doesn't it feel great to be refreshed?
Classic Chicken Francese will most definitely brighten up your dinner table! Thinly sliced chicken breast fillets are tanned to perfection, then take a summer-like swim in a fresh lemon-garlic cream sauce. When paired with some pasta and veggies, this fresh take on a classic becomes a 5-star resort-type meal right in your own dining room oasis. So, grab your sunnies and a lemon from the tree and go enjoy these new dinner-time views that Classic Chicken Francese offers! Doesn't it feel great to be refreshed?
Ingredients
For the chicken:
- 2 large chicken breasts boneless and skinless, cut in half horizontally to make 4 thin fillets
- 2 large eggs
- 1/4 cup parmesan cheese finely grated
- 2 tablespoons lemon juice plus 1/2 lemon juiced, divided
- 1/2 teaspoon salt plus more, to taste
- 1/2 teaspoon cracked black pepper plus more, to taste
- 1/4 cup flour
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic crushed
- 1/2 cup dry white wine optional
- 3/4 cup chicken broth
- 1/4 cup fresh parsley chopped
- 1 cup half-and-half or heavy cream
Optional, for serving:
- pasta of your choice, to taste, cooked and warm
- vegetables such as asparagus, to taste, cooked and warm
- parsley to taste, chopped
- lemon wheels to taste
Directions
- Line a large platter with paper towels.
- On a flat surface with a meat mallet, pound each chicken breast fillet to 1/2-inch thickness.
- In a shallow bowl, add the eggs, the parmesan cheese, 2 tablespoons of the lemon juice, the extra salt, and the extra black pepper and whisk to combine.
- In a separate shallow bowl, add the flour, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and whisk to combine.
- In a large skillet over medium-high heat, add the olive oil and the butter.
- Once the oil-butter mixture has reached frying temperature, individually dredge the chicken breast fillets in the flour mixture until they are completely coated.
- Transfer the floured chicken breast fillets to the egg mixture and coat, allowing any excess to drip off.
- In 2 batches, transfer the dredged chicken breast fillets to the prepared skillet and cook until golden-brown and the fillets are cooked through reaching an internal temperature of 165 degrees F, about 4 minutes each side.
- Transfer the browned chicken breast fillets to the prepared large platter to drain.
- In the same skillet, add the garlic to the drippings and cook, while stirring constantly, until fragrant, about 1 minute.
- With the stovetop set on high heat, add the white wine, the chicken broth, and 1/4 cup of the parsley to the garlic and cook, while stirring occasionally, until it reduces down, about 5 minutes.
- Reduce the stovetop heat to low.
- Add the half-and-half to the broth mixture and simmer, while stirring constantly, until slightly thickened.
- Taste the broth mixture for seasoning and add the extra salt and the extra pepper, as needed.
- Add the remaining lemon juice to the broth mixture and stir to combine.
- Add the browned chicken breast fillets to the sauce and cook them over low heat until heated through, about 2 minutes.
- Plate the chicken fillets with the pasta and the vegetables.
- Garnish the chicken fillets with the parsely and the lemon wheels and serve.
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