Lemon Herb Chicken Francese is a vibrant, zesty dish perfect for weeknights or special occasions. The tangy lemon sauce paired with fresh herbs makes it a standout meal that's both comforting and elegant.
The star of this dish is the lemon juice, providing a bold and fresh citrus punch. Chicken broth and white wine create a savory base for the sauce, while unsalted butter adds richness. Olive oil is used for cooking the chicken, ensuring a nice golden crust. Fresh parsley and thyme bring a touch of earthiness and color to the dish, and a sprinkle of salt and pepper enhances all the flavors.
This dish pairs beautifully with a light arugula salad or roasted asparagus. For a heartier meal, serve it over spaghetti or alongside creamy mashed potatoes to soak up the delicious sauce.
Start by placing your chicken breasts between two sheets of plastic wrap and gently pounding them to about 1/2-inch thickness. This helps them cook evenly and quickly. Season both sides with salt and pepper. Next, dredge each piece in all-purpose flour, shaking off the excess. This will help the egg mixture adhere and create a nice crust.
In a shallow bowl, beat the eggs lightly. Dip each floured chicken piece in the beaten egg, ensuring it's completely coated. Heat olive oil in a large skillet over medium heat. When hot, add the chicken breasts and cook for 3-4 minutes on each side until they're golden brown and cooked through. Remove them from the skillet and set aside on a plate.
In the same skillet, add butter and let it melt. Then pour in the chicken broth, white wine, and lemon juice. Stir the mixture gently, scraping up any brown bits from the bottom of the pan for extra flavor. Let the sauce simmer for about 5 minutes to reduce slightly.
Return the chicken to the skillet, spooning the sauce over each piece. Allow the chicken to warm through for a minute or two. Sprinkle with parsley and thyme before serving, and garnish with lemon slices for an extra pop of color.
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