Chicken Francese
Description
This delicious chicken dish is lightly flavored with lemon, and is great when served along with a side spaghetti and a salad.
Ingredients
Chicken:
1/2 c. all-purpose flour
2 t. salt
2 t. black pepper
1/4 c. freshly squeezed lemon juice
1/4 c. freshly grated Parmesan cheese
4 large eggs, lightly beaten
4 boneless, skinless chicken breasts, sliced in half horizontally, making 8 pieces
1/4 c. olive oil
4 T. salted butter
Sauce:
3 T. minced garlic or 6 cloves
2 T. salted butter
1/2 lemon, thinly sliced
2 c. chicken broth
1 1/2 c. heavy cream
1/2 c. lemon juice
1 T. lemon zest, from 2 lemons
1/2 c. freshly chopped parsley, for optional garnish
Directions
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Chicken:
Preheat oven to 350 degrees.
In a shallow bowl, stir together flour, salt and pepper.
In another shallow bowl, whisk together eggs, lemon juice and cheese.
Dip chicken in flour mixture to coat; dip into egg mixture.
Heat olive oil and butter in a large skillet over medium-high heat. Add chicken; cook for about 3-4 minutes on each side, cooking to an internal temperature of 165 degrees.* Set aside into an oven safe dish.
Sauce:
In the same skillet used to cook the chicken, add butter, garlic and lemon slices. Sauté garlic until it becomes a deeper golden color and lemon slices are lightly browned, about 3-4 minutes.
Stir in chicken broth, 1/2 c. lemon juice, lemon zest, heavy cream and 2 T. flour, stirring until smooth. Simmer over medium heat for 15 minutes or until sauce thickens and reduces a bit. Pour sauce over chicken.
Bake in the oven for 10 minutes. Remove lemon slices.
Garnish with parsley. Serve with spaghetti or desired pasta, if desired.
8 servings.
*Chicken may need to be cooked in batches, taking more cook time.