Lemon Herb Chicken Francese
Delight in this unique spin on Chicken Francese, featuring a bright lemon herb sauce that adds a vibrant twist to a classic favorite.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 boneless skinless chicken breasts
1 cup all-purpose flour
2 large eggs
1 cup chicken broth
1/2 cup white wine
1/4 cup freshly squeezed lemon juice
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Lemon slices for garnish
Instructions
1. Pound the chicken breasts to 1/2-inch thickness and season with salt and pepper.
2. Dredge the chicken in flour, shaking off excess.
3. In a shallow bowl, beat the eggs and dip the floured chicken into the eggs.
4. Heat olive oil in a large skillet over medium heat.
5. Cook the chicken for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
6. In the same skillet, add butter and let it melt.
7. Add chicken broth, white wine, and lemon juice. Stir to combine.
8. Allow the sauce to simmer for 5 minutes until slightly reduced.
9. Return the chicken to the skillet, spooning sauce over the top.
10. Sprinkle with parsley, thyme, and garnish with lemon slices before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat until thoroughly warmed, adding a little chicken broth if needed to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
