Lemon Butter Chicken Francese
A delightful weeknight dinner featuring tender chicken breasts in a luscious lemon butter sauce that the whole family will love.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/3 cup unsalted butter
- 1 tablespoon olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 cup chicken broth
- 1 tablespoon fresh parsley, chopped (for garnishing)
Instructions
Preparation
- Tenderize the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.
- Season the chicken with salt and pepper on both sides.
Dredging
- In a shallow dish, place the flour for dredging.
- In another bowl, whisk together the eggs and Parmesan cheese until well combined.
- Dredge each piece of chicken in flour, shaking off any excess, then dip it into the egg mixture, ensuring it’s well-coated.
Cooking
- In a large skillet, heat the butter and olive oil over medium heat until melted and bubbly.
- Carefully place the chicken in the skillet and cook each side for about 4-5 minutes, or until golden brown and cooked through.
Sauce Creation
- Remove the chicken from the skillet and add lemon juice and chicken broth to the pan, scraping up any bits stuck to the bottom.
- Let the mixture simmer for about 2-3 minutes until slightly reduced, and then return the chicken to the pan, spooning sauce over each piece.
Serving
- Plate the chicken, drizzle with the sauce, and sprinkle chopped parsley on top before serving.
Notes
For extra lemon flavor, adjust the amount of lemon juice. Store leftovers in an airtight container in the fridge for up to 3 days.