Creamy Lemon Chicken Francese Recipes

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CREAMY CHICKEN FRANCESE



Creamy Chicken Francese image

White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking chicken cutlets. A green vegetable or a salad, and some crusty bread, are perfect sides!

Provided by Bibi

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 15

2 large eggs, beaten
¼ cup finely grated Parmigiano-Reggiano cheese
¼ cup all-purpose flour
salt and ground black pepper to taste
1 (16 ounce) package linguine pasta
4 (4 ounce) chicken breast cutlets
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, or more as needed
1 medium lemon, cut into 8 slices
2 tablespoons minced fresh garlic
¾ cup chicken broth
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 cup half-and-half
1 tablespoon minced fresh parsley

Steps:

  • Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
  • Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
  • Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
  • Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
  • Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
  • Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

Nutrition Facts : Calories 841.1 calories, Carbohydrate 95.3 g, Cholesterol 200.8 mg, Fat 29 g, Fiber 5.3 g, Protein 46.9 g, SaturatedFat 11.9 g, Sodium 420.5 mg, Sugar 4.8 g

CREAMY LEMON CHICKEN FRANCESE



Creamy Lemon Chicken Francese image

The traditional Chicken Francese with a CREAMY TWIST is BETTER than anything you'll find in a restaurant! You can now make this right at home with a delicious lemon cream sauce! A family favourite at the dinner table!An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!

Provided by Karina

Categories     Dinner

Time 20m

Number Of Ingredients 16

2 large boneless and skinless chicken breasts, (cut in half horizontally to make 4 fillets)
2 large eggs
1/4 cup parmesan cheese, (finely grated)
2 tablespoons lemon juice, (freshly squeezed)
1/4 cup flour
2 tablespoons unsalted butter
4 tablespoons olive oil
6-8 cloves garlic (crushed)
1/2 cup dry white wine ((optional)*)
3/4 cup chicken broth
1 cup half and half, ((or heavy cream or thickened cream))
1/2 teaspoon cracked black pepper
1/2 teaspoon salt, ((add more to suit your tastes))
1/4 cup fresh parsley (chopped)
1/2 a lemon (juiced)
2 teaspoons parsley (extra), (to garnish)

Steps:

  • Pound each fillet to 1/2-inch thick, if needed.
  • Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
  • To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
  • Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
  • To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
  • Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
  • Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

Nutrition Facts : Calories 409 kcal, Carbohydrate 11 g, Protein 20 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 147 mg, Sodium 684 mg, Sugar 2 g, ServingSize 1 serving

CREAMY LEMON CHICKEN FRANCESE RECIPE



Creamy Lemon Chicken Francese Recipe image

Make your next dinner with this upgraded recipe for chicken francese. Tender chicken breasts are cooked in a creamy lemon, parmesan, and garlic sauce.

Provided by Steve Wright

Categories     Pan-Fry & Skillet

Time 20m

Yield 4

Number Of Ingredients 16

2 boneless and skinless, cut in half horizontally to make 4 fillets large chicken breasts
2 large eggs
¼ cup finely grated parmesan cheese
2 tbsp freshly squeezed lemon juice
¼ cup flour
2 tbsp unsalted butter
4 tbsp olive oil
8 crushed garlic cloves
½ cup optional dry white wine
¾ cup chicken broth
1 cup or heavy cream or thickened cream half and half
½ tsp cracked black pepper
½ tsp add more to suit your tastes salt
¼ cup chopped Fresh Parsley
½ juiced lemon
2 tsp extra, to garnish parsley

Steps:

  • Pound each fillet to ½-inch thick, if needed.
  • Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
  • To another shallow bowl, add the flour and season with salt and pepper. Mix with hands.
  • Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash.
  • Allow any excess egg mixture to drip off, then fry fillets in batches of two if needed for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
  • To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally.
  • Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
  • Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for 2 minutes.
  • Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.

Nutrition Facts : ServingSize 4.00, Sugar 0.00

CHICKEN FRANCESE WITH LEMON AND PECORINO



Chicken Francese with Lemon and Pecorino image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 10

1/2 cups dry white wine
2 cups chicken stock
12 thin, round slices of lemon, seeds removed
4 tablespoons butter
1 pound boneless, skinless chicken breast
4 heaping tablespoons finely grated Pecorino cheese
8 tablespoons very finely chopped parsley
2 eggs, beaten well
Flour, for dredging
1/2 cup olive oil

Steps:

  • Cut the chicken breasts into 12 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and 4 tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer. Place over medium - high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the saute pan.
  • Return the pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl 2 tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates, garnish with remaining 4 tablespoons of parsley, and serve immediately.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

FRENCH LEMON CHICKEN



French Lemon Chicken image

A classic French dish updated for simplicity that's packed with fresh flavours. Created by Lucy Waverman, we fell in love with this dish on the first try. Enjoy!

Provided by Leslie

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 lemon
1 head garlic
2 cups chicken stock
2 tablespoons olive oil
4 boneless chicken breasts, skin on
salt & freshly ground black pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1/2 teaspoon granulated sugar
1/2 cup white wine
1/4 cup brandy
1/4 cup whipping cream
2 tablespoons chopped fresh parsley

Steps:

  • Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
  • Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.
  • Preheat oven to 450°F (230°C).
  • Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.
  • Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet.
  • Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
  • Meanwhile, add wine to skillet, bring to boil, reduce by half.
  • Stir in stock, brandy and grated zest and bring to a boil, stirring.
  • Add cream and continue to boil until slightly thickened, about five to eight minutes.
  • Stir in parsley.
  • Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
  • To serve, pour sauce over chicken.

Nutrition Facts : Calories 500.1, Fat 27.3, SaturatedFat 8.6, Cholesterol 116.8, Sodium 274.8, Carbohydrate 14.1, Fiber 1.7, Sugar 2.9, Protein 35

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From thespruceeats.com


CHICKEN FRANCESE | AN EASY CHICKEN RECIPE | MANTITLEMENT
2021-02-15 Cook for 3-4 minutes on each side until golden brown and then remove the chicken from the skillet to a plate and cover with foil. Carefully pour in the wine to deglaze the skillet and let reduce for 1 minute. Add the chicken stock, lemon juice and the remaining tablespoon of butter, stirring to combine.
From mantitlement.com


CHICKEN FRANCESE IS A SIMPLE CHICKEN RECIPE WITH A LEMON WINE SAUCE
2018-02-20 Add the chicken to the pan and cook the cutlets until they are golden brown. This should take about 2 minutes on each side. Remove the browned chicken cutlets to a plate. Add the chicken broth, wine and lemon juice to the skillet and bring to a boil. Add the 1/2 cup of water to the remaining flour in the plastic bag.
From anothertablespoon.com


CHICKEN FRANCESE – QUICK WITH LEMON & WHITE WINE SAUCE
2019-06-24 Set the chicken aside on a paper towel lined plate. When all of the chicken is cooked, add the lemon slices, lemon juice and white wine to the skillet. Combine the 1 tbsp of flour and chicken broth in a separate small bowl and whisk together. Add to the skillet and whisk everything together.
From hungrysix.com


EASY CREAMY LEMON CHICKEN RECIPE - LITTLE SUNNY KITCHEN
2020-07-01 Dredge the chicken in flour, and shake off any excess. In a large skillet over medium heat, heat oil and melt the butter, then brown the chicken (4-5 minutes per side) or until golden brown and cooked through. Remove the chicken onto a plate, cover, and set aside. Melt more butter, and saute garlic.
From littlesunnykitchen.com


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