Description
This Chicken Francese recipe will make you feel like an Italian chef – golden, crispy chicken swimming in a velvety lemon butter sauce that’s ready in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1½ pounds), pounded to ¼-inch thickness
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 large eggs
- 2 tablespoons water
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¾ cup chicken broth
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons capers, drained (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Place chicken breasts between plastic wrap sheets and pound to ¼-inch thickness. Season both sides with salt and pepper.
- Set up two shallow dishes – one with flour mixed with salt and pepper, and another with eggs beaten with water.
- Dredge each chicken piece in flour (shake off excess), then dip in egg mixture, allowing excess to drip off.
- Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and tent with foil.
- In the same pan, reduce heat to medium and add 1 tablespoon butter. Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer until reduced by about one-third, 3-4 minutes.
- Remove pan from heat and gradually whisk in remaining 3 tablespoons butter until sauce is smooth and glossy.
- Stir in capers if using, and adjust seasoning with salt and pepper.
- Return chicken to the pan, spooning sauce over each piece.
- Garnish with fresh parsley and lemon slices. Serve immediately.