Creamy Chicken Francaise
This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!
Servings : 4 serves
Ingredients
- 2 (8-ounces each) boneless, skinless chicken breasts, Cut in half, lengthwise, to make four 1-inch thick filets
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 eggs
- ¼ cup grated Parmesan cheese
- ¼ cup all-purpose flour,
- salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream, you can also use half & half
- 3 tablespoons fresh chopped parsley, divided
- 1 lemon, juiced
Instructions
- Set a large skillet over medium-high heat and add in olive oil and butter.
- Add eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
- Add flour, salt, and pepper in a separate shallow plate and stir to combine.
- Working with one chicken filet at a time, coat both sides of each chicken filet with flour; then dip in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
- Add filets to the heated oil and cook for about 4 to 5 minutes per side, or until cooked through and golden brown. If chicken is browning too quickly, but not cooking through on the inside, lower the heat.
- Remove chicken filets from skillet and transfer to a paper towel lined plate. Cover with a paper towel and set aside.
- Set skillet back over medium-high heat. Add garlic to skillet and cook for 15 seconds, or until fragrant. Stir so it doesn't burn.
- Slowly whisk in 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 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.
- Add chicken pieces back into the pan; spoon sauce over chicken, garnish with parsley, and serve.
Notes
- To make this recipe Keto-Friendly, Low Carb, and Gluten Free, use an alternative flour. Coconut Flour works very well.
Nutrition
Calories: 618 kcal | Carbohydrates: 12 g | Protein: 33 g | Fat: 49 g | Saturated Fat: 22 g | Cholesterol: 256 mg | Sodium: 352 mg | Potassium: 611 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1509 IU | Vitamin C: 21 mg | Calcium: 143 mg | Iron: 2 mg | Net Carbs: 11 g
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.