Lemon Butter Chicken Francese

Lemon Butter Chicken Francese is a quick, zesty dish with a rich buttery sauce, perfect for special occasions or cozy dinners.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Halved lengthwise for quicker cooking
to taste Salt & Pepper Essential for seasoning
1 teaspoon Garlic Powder Adds a nice depth of flavor

For the Breading

1 cup Flour Aids in creating a crispy texture
2 pieces Eggs Lightly beaten

For the Cooking

2 tablespoons Olive Oil Essential for frying
4 tablespoons Butter Adds richness to the sauce
1 cup Chicken Broth Provides a savory base

For the Sauce

1/4 cup Lemon Juice Freshly squeezed is best
1 piece Lemon Thinly sliced for garnish

For Serving

1/4 cup Chopped Parsley Offers a fresh contrast
1/4 cup Freshly Grated Parmesan Cheese Omit for a dairy-free option

Equipment

meat mallet
skillet
Whisk
Measuring Cups
Measuring Spoons

Method

How to Make Lemon Butter Chicken Francese

Pound the Chicken by placing cutlets between plastic wrap and gently pound to about 1/4-inch thickness.
Season both sides of the chicken cutlets with salt, pepper, and garlic powder.
Dredge each chicken piece in flour, dip in eggs, and fry in the preheated skillet with olive oil for about 3 minutes on each side.
Prepare the Sauce Base by reducing heat, adding butter, and stirring in flour until bubbly.
Whisk in chicken broth and lemon juice, let simmer with lemon slices until the sauce thickens for about 5 minutes.
Finish by returning the chicken to the skillet, coating it with sauce, and serving immediately with parsley and parmesan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with chicken broth.

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