Lemon Chicken Francese Recipe

Chicken Francese with Easy Lemon Butter Sauce Sip …

WEBMay 7, 2024 · Add in the white wine and chicken stock. Turn the heat to high and bring the sauce to a boil while scraping the bottom of the pan …

Rating: 4.8/5(23)
1. Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
2. Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
3. Fry cutlets for 3 minutes per side, then place on paper towels to drain.
4. Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 5-7 minutes.

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Chicken Francese Recipe Celebrate Flavor with Health …

WEBJul 27, 2020 · Instructions. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat …

1. Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat mallet or a small cast iron skillet. Pound to a thickness of about 1/4 inch. In a medium size bowl, combine flour with salt and pepper. In a separate bowl combine egg substitute and egg. Mix well.
2. Place a large skillet over medium high heat and add the olive oil. Dredge both sides of each tenderloin first in the flour mixture and then in the egg bowl making sure to coat thoroughly. Once the oil is hot, place three of the tenderloin cutlets in the skillet and sauté on each side until golden brown. (Coat the top of each piece with a bit of olive oil before turning). Remove chicken to warm platter and tent with foil to keep warm. Repeat the process with remaining chicken.
3. After all the chicken is sautéed and tented on a warm plate, place lemon slices into the same skillet and cook over medium high setting for 2 minutes. Add the broth, wine, and lemon juice and bring to a gentle boil to deglaze the pan. Reduce heat and cook until sauce is reduced. Sprinkle in flour and stir over heat, until slightly thickened.
4. Return the chicken to the skillet with the sauce and top each tenderloin with lemon slices and simmer for a couple of minutes. Garnish with chopped parsley and serve.

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