Lemon Herb Chicken Francese

$To make a great Chicken Francese, gather these key ingredients: - 4 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 cup all-purpose flour - 2 large eggs - 2 tablespoons fresh lemon juice - 1 tablespoon chopped fresh parsley - 1/2 teaspoon garlic powder - 1/4 teaspoon black pepper - 1/4 cup olive oil (for frying) - 1 cup low-sodium chicken broth - 2 tablespoons unsalted butter - Lemon slices, for garnish - Extra parsley, chopped, for garnish These items create a tasty, zesty dish. The chicken breasts provide a nice base. The lemon juice adds brightness, while the broth keeps the dish moist. You can also enhance Chicken Francese with these optional ingredients: - Capers for a salty kick - White wine for a depth of flavor - Fresh thyme or basil for added herbs These additions can elevate your dish. They bring new tastes that complement the chicken. Try them out to find your favorite combo! If you have dietary needs, here are some substitutes: - Use almond flour for gluten-free options. - Replace eggs with a flaxseed mixture for vegan dishes. - Choose chicken thighs for a juicier option. These swaps keep the dish delicious while meeting your needs. Enjoy your cooking adventure with these flexible choices. {{ingredient_image_1}} Start with four boneless, skinless chicken breasts. Place them between two sheets of plastic wrap. Gently pound them until they are about 1/2 inch thick. This step ensures even cooking. Season both sides with salt and pepper. This adds flavor to the chicken. Now, set up your breading station. In one shallow dish, pour in 1 cup of all-purpose flour. In another bowl, beat two large eggs. Add two tablespoons of fresh lemon juice, half a teaspoon of garlic powder, and a quarter teaspoon of black pepper. Mix in one tablespoon of chopped fresh parsley. This mix gives the chicken a bright taste. Heat a large skillet over medium heat. Add a quarter cup of olive oil. Once the oil is hot, it’s time to cook. Dredge each chicken breast in the flour, shaking off the extra. Then dip it into the egg mixture, letting the excess drip off. Place the breaded chicken in the skillet. Cook for 4-5 minutes on each side. You want them golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain. In the same skillet, add 1 cup of low-sodium chicken broth. Bring it to a simmer. Scrape up any browned bits from the bottom of the pan. These bits add great flavor. Stir in two tablespoons of unsalted butter until it melts. Return the cooked chicken to the skillet. Let it simmer in the sauce for 2-3 minutes. This step keeps the chicken moist and tasty. Arrange the chicken on serving plates. Drizzle the sauce over the top. For a nice touch, garnish with fresh lemon slices and extra chopped parsley. This makes the dish look vibrant. Serve it with garlic mashed potatoes or steamed asparagus for a complete meal. Enjoy your Chicken Francese! To get a great breading on your chicken, follow these steps: - Pound the Chicken: Start by gently pounding the chicken to an even thickness. This ensures it cooks well. - Season Well: Always season the chicken with salt and pepper before breading. This adds flavor. - Use Two Stations: Set up one bowl with flour and another with the egg mixture. This keeps things neat. - Shake Off Excess: After dredging in flour, shake off the extra. Too much flour makes the breading clump. - Quick Dipping: Dip the floured chicken into the egg mixture quickly. Let the excess drip off before cooking. Here are some mistakes that can ruin your Chicken Francese: - Overcrowding the Pan: If you put too much chicken in the skillet at once, it won’t fry evenly. Cook in batches if needed. - Not Heating the Oil: Make sure the oil is hot before adding chicken. This helps create a crunchy crust. - Skipping the Sauce: Don’t skip the sauce! It adds moisture and flavor to the dish. - Not Tasting: Always taste your sauce! Adjust salt and pepper as needed to fit your taste. To keep your chicken juicy, consider these tips: - Pound to Even Thickness: As mentioned, this helps it cook evenly and stay moist. - Don’t Overcook: Cook the chicken just until golden brown. Use a meat thermometer if needed. Aim for 165°F. - Simmer in Sauce: After frying, let the chicken simmer in the sauce for a few minutes. This adds moisture and flavor. - Cover with Sauce: When serving, drizzle sauce over the chicken. This keeps the dish moist and tasty. Pro Tips Even Thickness: Pound the chicken breasts to an even thickness to ensure they cook uniformly and remain juicy. Seasoning is Key: Don't skip seasoning the flour and egg mixture; it enhances the overall flavor of the dish. Use a Hot Skillet: Make sure the olive oil is hot before adding the chicken to achieve a perfect golden-brown crust. Scrape the Pan: When making the sauce, scrape the bottom of the skillet to incorporate all the delicious browned bits for added flavor. {{image_2}} You can take Chicken Francese up a notch. Add a filling of spinach and cheese. Start by cooking fresh spinach in a pan until wilted. Mix it with ricotta and mozzarella cheese. After pounding the chicken, place a spoonful of this mixture inside each breast. Roll the chicken tightly and secure it with toothpicks. Proceed with the breading and cooking steps as usual. The cheese will melt and blend beautifully with the lemon sauce. If you need a gluten-free version, swap the all-purpose flour. Use almond flour or gluten-free breadcrumbs instead. This change keeps the dish light and crispy. Follow the same steps for breading and cooking. The flavor and texture remain delicious, allowing everyone to enjoy this classic dish worry-free. For a plant-based twist, try making Eggplant Francese. Slice eggplant into rounds, about half an inch thick. Salt the slices and let them sit to draw out moisture. This step helps reduce bitterness. Rinse and pat dry, then bread them like the chicken. Dip in the egg mixture made from flaxseed meal and water. Cook until golden brown and crispy. Serve with the same lemon sauce for a fresh, vegan delight. To keep your Chicken Francese fresh, start by letting it cool down. Place the chicken in a shallow dish. Cover it tightly with plastic wrap or use an airtight container. This helps keep moisture in. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you are ready to enjoy your leftovers, reheating them well is key. You can use an oven or a skillet. For the oven, set it to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes. If using a skillet, add a splash of chicken broth to keep it moist. Heat on medium-low until warmed through. Freezing is a smart choice if you have extra Chicken Francese. First, let it cool completely. Wrap each piece in plastic wrap, then place them in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. Chicken Francese means "French chicken." It is an Italian-American dish. The name suggests a style of cooking that uses egg batter and lemon sauce. The dish features chicken that is battered and fried, giving it a crispy texture. You might also see it spelled as "Francese." This dish highlights the bright, fresh flavors of lemon and herbs. Yes, you can use chicken thighs. They are juicier and have more flavor. Thighs will work well in this recipe. Just make sure to cook them until they reach an internal temperature of 165°F. The cooking time may vary slightly, so check for doneness. To spice up Chicken Francese, add red pepper flakes to the egg mixture. You can also add fresh herbs like basil or thyme for more depth. Another option is to serve it with a spicy dipping sauce. Adjust the spice level to suit your taste. Chicken Francese pairs well with many side dishes. Here are some great options: - Garlic mashed potatoes - Steamed asparagus - Roasted vegetables - A fresh garden salad - Pasta with olive oil and garlic These sides balance the bright lemon flavors in the dish and create a complete meal. We explored the essentials of Chicken Francese, from key ingredients to various cooking tips. You learned how to prepare and cook the chicken step-by-step. I offered ideas for variations and storage methods. Each section aimed to boost your cooking skills and flavor. Remember, cooking is fun. Experiment with flavors and enjoy your meals. Your perfect Chicken Francese awaits!$

Lemon Herb Chicken Francese

A delicious and flavorful chicken dish, lightly breaded and cooked in a lemony sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 to taste salt and pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon black pepper
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
as needed pieces lemon slices for garnish
as needed tablespoons extra chopped parsley for garnish
1 cup olive oil for frying

Instructions

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. This helps them cook evenly. Season both sides with salt and pepper.
Set Up Breading Station: In a shallow dish, place the flour. In another bowl, beat the eggs with lemon juice, garlic powder, 1/4 teaspoon black pepper, and chopped parsley.
Bread the Chicken: Dredge each chicken breast in flour, shaking off the excess. Then, dip it into the egg mixture, allowing the excess to drip off.
Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts, cooking them in batches if necessary to avoid overcrowding. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside on a paper towel-lined plate.
Make the Sauce: In the same skillet, add chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Stir in the butter until melted and then return the cooked chicken to the skillet. Let it simmer in the sauce for an additional 2-3 minutes.
Serve: Arrange the chicken on serving plates, drizzle with the sauce, and garnish with fresh lemon slices and additional parsley.

Notes

Serve the chicken on a platter garnished with lemon slices and parsley for a vibrant look. Pair with a side of garlic mashed potatoes or steamed asparagus to complete the meal.

Keyword chicken, francese, herb, lemon