Chicken Francese

Chicken Francese

Pan-fried chicken with buttery lemon sauce. This fancy dish is quite easy to make at home! Serve it with mashed potatoes, fluffy rice, noodles (spaghetti or fettuccine) or mashed cauliflower for a low-carb option.

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Ingredients

• for the chicken:
• 2 boneless skinless chicken breasts
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons whole milk
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• for the sauce:
• 2 tablespoons unsalted butter
• 1 shallot chopped
• 4 lemon slices
• 3 tablespoons lemon juice
• 1/4 cup white wine optional
• 2 teaspoons cornstarch
• 1 cup chicken stock

Instructions

1. Cut each chicken breast lengthwise, to make 4 cutlets.
2. Season each cutlet with salt and pepper.
3. Place flour in a shallow dish. Whisk egg and milk in another shallow dish.
4. Dip each chicken cutlet in flour first, then in egg mixture.
5. Heat up oil and butter in a pan.
6. Fry each cutlet until golden brown, about 4 minutes on each side. Place on plate and set aside.
7. Wipe the pan with paper towel.
8. Add butter to pan and let melt.
9. Add shallot and saute for 2 minutes.
10. Add lemon slices and let caramelize. Remove them onto a plate.
11. Add white wine, if using, and cook for 2 minutes.
12. Add lemon juice and simmer for 2 minutes.
13. Mix cornstarch and chicken stock and pour the mixture into the pan. Simmer until the sauce thickens.
14. Place chicken back in the pan with sauce and let everything heat up.
15. Serve chicken with sauce and lemon slices, over potatoes, rice or pasta.

Original Recipe Article from crunchycreamysweet.com

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