Chicken Française

Crispy Lemon Chicken Française with a Silky White Wine Sauce

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

3 large eggs

1/4 cup grated Parmesan cheese

Salt and pepper to taste

1/4 cup olive oil

4 tablespoons unsalted butter, divided

1/2 cup dry white wine

1 cup chicken broth

1/4 cup freshly squeezed lemon juice

Fresh parsley, chopped for garnish

Directions:

Place chicken breasts between plastic wrap and pound to about 1/2-inch thickness. Season both sides with salt and pepper.

Place flour in a shallow dish. In another dish, whisk eggs and Parmesan until combined.

Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture.

Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter. Add wine and simmer for 2 minutes. Add chicken broth and lemon juice; cook for another 2-3 minutes until slightly reduced.

Return the chicken to the skillet, spooning sauce over the top. Add remaining butter and cook for 1-2 more minutes.

Garnish with fresh parsley and serve with sauce over the chicken.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Kcal: 450 kcal

Servings: 4 servings

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