A couple of my friends had a lot going on, including a surgery, so I wanted to make them something they could have for several meals. I found this recipe from Sara over at Dinner At The Zoo. You can read more about Sara here.
I can definitely relate to what Sara shares about trying to feed young kids – sometimes it reminds me of a zoo for sure!! Her recipes are really delicious, I’ve made several a couple of years back, and what I love is that they are super easy to follow and recreate. I was able to easily triple this recipe, in order to give some to our friends, have some for our family, then freeze the rest.
I used our 12″ Stainless Steel Nonstick Skillet to make this recipe, and as you can see in my video, the pan literally wipes clean with a paper towel! I needed to do that during the recipe (per Sara’s instructions) and having this skillet made cooking a breeze.
It’s also dishwasher safe, which is a must in our house. I hate to do the dishes, thank goodness my hubs enjoys it, otherwise I would be in trouble. Enough said, let’s jump right in!!
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 1/3 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
Lemon Sauce
- 4 tablespoons butter, divided
- 1 lemon, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth or stock
- 1 tablespoon lemon juice
- Salt & Pepper to taste
- 2 tablespoons chopped parsley
Instructions
Place chicken on large cutting board, cover with plastic wrap. Alternatively, you can use a reusable bag (see here). Pound with the flat end of the meat tenderizer until they are thin cutlets.
Slice on lemon into thin slices. Juice lemon to make 1 tablespoon lemon juice. Freeze the rest of the lemon juice to use for future recipes.
Whisk together the flour, salt and pepper in the coating tray or bowl. Place the eggs and milk in a separate coating tray or bowl, whisk well.
Dredge each piece of chicken first in the flour, then coat with egg mixture.
Heat the olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken in a single layer (if they all don’t fit in your pan, cook in batches). Cook for 4 minutes per side, or until golden brown and cooked through.
Remove chicken from the skillet, cover with foil to keep warm and set aside. Wipe out your skillet with a paper towel.
Sauce
Heat 1 tablespoon of butter in the skillet over medium heat. Add lemon slices, and cook for 2-3 minutes or until lemon slices have browned slightly. Remove lemon slices from skillet.
Add remaining 3 tablespoons butter to the skillet. Once melted, add the flour, whisking constantly and cook for one minute.
Add the wine, simmer for 2 minutes. Add the chicken stock, simmer @ 4-5 minutes, until sauce has thickened slightly.
Pour in the lemon juice, give a good stir, then season to taste with salt and pepper.
Return the chicken to the pan. Spoon sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, serve immediately.
That’s it! I really hope that you will give this a try, it was SO delicious and truly easy to make, even when tripling the recipe!
Please do go and visit Sara over at Dinner At The Zoo, and tell her I said hello!!
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Chicken Francese
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- ⅓ cup all-purpose flour
- 1 ¼ tsp salt
- ½ tsp pepper
- 2 eggs
- 2 tbsp milk
- ¼ cup olive oil
Sauce
- 4 tbsp butter, divided
- 1 lemon, thinly sliced
- 1 tbsp all-purpose flour
- ½ cup white wine
- ¾ cup chicken brother or stock
- 1 tbsp lemon juice
- kosher salt and pepper, to taste
- 2 tbsp chopped parsley, for garnish
Instructions
- Place chicken on large cutting board, cover with plastic wrap. Alternatively, you can use a reusable bag. Pound with the flat end of the meat tenderizer until they are thin cutlets.
- Slice one lemon into thin slices. Juice lemon to make 1 tablespoon lemon juice. Freeze the rest of the lemon juice to use for future recipes.
- Whisk together the flour, salt and pepper in the coating tray or bowl.
- Place the eggs and milk in a coating tray or bowl, whisk well.
- Dredge each piece of chicken first in the flour, then coat with egg mixture.
- Heat the olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken in a single layer (if they all don’t fit in your pan, cook in batches). Cook for 4 minutes per side, or until golden brown and cooked through.
- Remove chicken from the skillet, cover with foil to keep warm and set aside. Wipe out your skillet with a paper towel.
Sauce
- Heat 1 tablespoon of butter in the skillet over medium heat. Add lemon slices, and cook for 2-3 minutes or until lemon slices have browned slightly. Remove lemon slices from skillet.
- Add remaining 3 tablespoons butter to the skillet. Once melted, add the flour, whisking constantly and cook for one minute.
- Add the wine, simmer for 2 minutes. Add the chicken stock, simmer @ 4-5 minutes, until sauce has thickened slightly.
- Pour in the lemon juice, give a good stir, then season to taste with salt and pepper.
- Return the chicken to the pan. Spoon sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, serve immediately.
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