Creamy Chicken Francaise is an Italian-American classic, kicked up a notch with creamy garlic and lemon sauce. This one-pan recipe is easy to make at home in around 30 minutes!
Servings : 4serves
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
2(8-ounces each)boneless, skinless chicken breasts,cut in half, lengthwise, to make four 1-inch thick filets
4tablespoonsolive oil
2tablespoonsbutter
2largeeggs
¼cupgrated Parmesan cheese
¼cupall-purpose flour,
salt and fresh ground black pepper,to taste
4clovesgarlic,minced
1cuplow sodium chicken broth
1cupheavy cream,you can also use half & half
3tablespoonsfresh chopped parsley,divided
1lemon,juiced
Instructions
Set a large skillet over medium-high heat and add in olive oil and butter.
Add the eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
Add the flour, salt, and pepper to a separate shallow plate and stir to combine.
Working with one chicken cutlet at a time, coat both sides of the chicken with flour, then dip it in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
Add the chicken to the heated oil and cook for about 4 to 5 minutes per side or until cooked through and golden brown. Lower the heat if the chicken is browning too quickly but not cooking through on the inside.
Remove the cooked chicken cutlets from the skillet and transfer them to a paper towel-lined plate. Cover with a towel or paper towel and set aside.
Set the skillet back over medium-high heat. Add garlic to the skillet and cook for 15 seconds or until fragrant. Stir so it doesn't burn. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Continue to cook for 4 minutes or until liquid is reduced.
Lower heat to medium-low and whisk in the heavy cream and 2 tablespoons parsley. Continue to cook for 2 minutes or until thickened.
Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It's important to whisk continuously so the cream does not curdle when you add in the lemon juice.
Remove from heat and add the chicken pieces back into the pan; spoon sauce over the chicken, garnish with parsley and serve.
Chicken Cutlets: Use 1-inch thick chicken pieces to ensure even cooking. If necessary, pound the chicken after cutting the breasts in half.
Breading Stations: Prepare your dredging station in order, using separate hands for the flour and eggs to stay organized. Always dip the chicken into flour first and then the egg, allowing the excess egg to drip off for a crispier result.
Cooking/Frying: While frying, avoid moving the chicken to achieve a nice sear. Cook in batches to avoid overcrowding. Monitor the cooking process, lowering the heat if needed to prevent the exterior from burning. Turn off the heat before adding the chicken back to the sauce to keep the breading from getting soggy.
Lighter Options: For a keto version, substitute all-purpose flour with a low-carb option like coconut flour, which is also gluten-free.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American, Italian
Keyword: breaded chicken, chicken francaise recipe, chicken francese