Lemon Chicken Francese Recipe is a popular Italian American dish that is made with Chicken Cutlets and served in a creamy, lemony, and buttery sauce with brown Lemon slices. This makes for an easy dinner recipe which kids will love.
Use thick Chicken Breast. Run a knife lengthwise from the thickest part of the breast and run it through the chicken breast. Open the Chicken into a butterfly and cut the center. You'll get two perfect-sized Chicken Filets.
Season the Chicken Fillets with Salt and Pepper and keep them in a shallow bowl. Make a breading station on your kitchen counter using two more shallow bowls.
In one bowl, spread All-Purpose flour, followed by salt and pepper. Toss to combine and spread it out in the bowl.
In the next bowl, crack open two eggs. Pour Heavy cream, lemon juice, lemon zest, and Parmesan cheese into this. Whisk the eggs using a wired whisk or a fork.
Heat a skillet with olive oil. As the oil shimmers, reduce the heat to medium-low. Now, starting with the battering, dip the Chicken fillets, first in the flour mixture and once it gets coated with flour, dip them in the egg mixture. After dipping in the egg mixture, transfer to the skillet and cook for 2-3 minutes (each sides). Once the Chicken cutlets are ready, transfer to a serving dish.Do not feel tempted to coat all the chicken fillets at once. This needs to be done slowly and in batches. Do not crowd the skillet with Chicken Fillets. Add not more than four fillets at a time.
Get rid of the excess oil from the skillet. Add a stick of butter to the same skillet. As the butter shimmers, add the lemon slices and turn the heat down to medium-low. Allow them to brown for 2-3 minutes, tossing midways. Once they start to turn brown, remove them from the pan and arrange over the Chicken Cutlets.
Finally, to make a creamy sauce, add some more butter in the same skillet. As the butter shimmers, add minced garlic and saute until fragrant for 1 minute over medium-high heat. Now, pour in White Wine along with Lemon Juice, and toss to combine. Allow the White Wine to reduce. As the sauce reduces, pour Heavy Cream and Chicken Broth and reduce the sauce for 2-3 minutes over medium-low heat. Once the sauce gets creamy, serve over the chicken cutlets.
Garnish with some freshly chopped Parsley and serve immediately
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Nutrition
Nutrition Facts
Lemon Chicken Francese
Amount Per Serving
Calories 409
* Percent Daily Values are based on a 2000 calorie diet.
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