Chicken Francese
Whenever you're looking to impress at dinner, this Chicken Francese features tender, pan-fried chicken cutlets coated in a luscious lemon butter sauce, creating a bright and elegant dish perfect for any occasion.
Servings 4
Ingredients
- 2 boneless skinless chicken breasts , cut in half
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 1/2 cup flour
- 4 large eggs beaten
- 1/2 cup unsalted butter divided
- 1 1/2 cups chicken broth
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 lemons 1 juiced and 1 sliced
- 1 Tbsp cornstarch
- 1 Tbsp water
Instructions
- Start by seasoning the chicken with salt and pepper, then coat each piece lightly in flour.
- In a large pan, melt 4 tablespoons of butter over medium-high heat. Add the coated chicken to the pan and sear for about 3-4 minutes on each side, or until golden brown. Once browned, remove the chicken from the pan and set it aside.
- In the same skillet, whisk together broth, garlic powder, paprika, the remaining butter, and lemon juice. Heat the mixture over medium heat until it starts to bubble gently.
- Next, combine 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Stir this mixture into the skillet to help thicken the sauce, allowing it to cook for 3-4 minutes until it reaches your desired consistency.
- Return the chicken to the skillet, placing lemon slices on top. Let everything simmer together, allowing the sauce to reduce by half for an additional 8-10 minutes.
Notes
Serving: This dish is best enjoyed fresh but can be safely served and kept at room temperature for up to two hours. After this time, the risk of food bacteria forming increases, making it unsafe to eat.
Storing: If you need to pause before pan-frying your chicken, you can safely store uncooked, thawed chicken covered with plastic wrap in the refrigerator for about one day. Floured chicken can be kept for a similar duration, but any longer may compromise its safety. Once Chicken Francese is fully cooked, leftovers can be stored in an airtight container in the fridge for up to four days.
Freezing: For longer storage, cooked Chicken Francese can be placed in an airtight container and frozen for up to three months. You can also prepare the chicken in advance by dredging it in the flour mixture and freezing it uncooked, allowing for easy cooking later on.