Lemon Chicken Francese Recipes

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

CHICKEN FRANCESE

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

CHICKEN FRANCAISE

Steps:

• Heat the oil in a pan over medium-high heat.
• Season the chicken breasts with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the egg, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
• Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
• Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
• Remove from heat, mix in the butter and parsley and serve over the chicken!

CHICKEN FRANCAISE

Steps:

• First, lay each chicken breast flat on a cutting board, and using a knife, split it in half. Find the center of the breast on the side, poke the knife in half-way, and then hold your hand down while cutting through each breast to make two even pieces. It can also help to turn it on its side like a book, and cut it while it folds away. You will get 4 chicken cutlets from 2 whole breasts. Alternatively, buy chicken cutlets that are already thin. If you use chicken cutlets, you need 4 for this recipe.
• In a shallow dish, beat the egg. Separately, in another shallow dish, add the flour, garlic powder, salt and pepper.
• In a large skillet, melt the butter and olive oil. When the butter is sizzling and foaming, the pan is hot enough to add the chicken.
• Dip each chicken breast in the egg, followed by the flour mixture. Use your fingers to press on a thick flour coating that covers every inch of the chicken breast.
• Place the chicken cutlets in the pan, and do not move them while they sear on the first side. After 5 minutes, use tongs to peak and make sure the chicken is getting golden brown.
• Flip the chicken and cook for another 4 minutes on the second side.
• After 5 minutes, pour the chicken broth, lemon zest and lemon juice into the skillet. (Add the white wine, if using). The mixture will bubble and boil. Lower the heat so that the chicken finishes cooking in the lemon sauce, about 3-4 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F before serving.
• Serve two chicken cutlets over pasta (optional)

CHICKEN FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

CHICKEN FRANCESE WITH LEMON AND PECORINO

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 FRANCESE RECIPE

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.

CREAMY LEMON CHICKEN FRANCESE

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.

CHICKEN FRANCESE

Steps:

• Season the chicken with salt and pepper.
• Place the flour in a bowl, and the beaten egg whites in another bowl.
• Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
• Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat until all chicken has been cooked and set aside.
• Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
• Return chicken to the pan to combine with the sauce.
• Serve immediately.

CHICKEN FRANCESE

Steps:

• Place the chicken breasts on your workspace, sandwiched between plastic wrap. Use the flat side of a meat pounder and pound each breast at the thickest end so the chicken breast is equal in thickness.
• Add the flour, Parmesan cheese, cornstarch, salt and pepper to a shallow dish and whisk together to combine for dredging.
• Add the eggs to another shallow dish and whisk with two tablespoons of cold water for dipping.
• In a large skillet, heat the olive oil over medium heat. Working with one chicken breast at a time, add to the flour mixture and turn to coat each side. Dip the flour-coated chicken into the egg mixture and turn to coat with egg wash. Add the chicken breast to the skillet and continue with the remaining chicken breasts. Cook the chicken breasts 2 or 3 minutes on each side to a golden brown. Transfer to a plate and reserve.
• Pour off all but 2 tablespoons of the oil remaining in the skillet. Over medium-low heat, add the grated garlic and the lemon slices. Sauté, turning the lemon slices and cook just until the garlic is fragrant. Add the white wine and cook for another minute or so to burn off the alcohol. Remove the lemon slices and reserve. Add the chicken broth and lemon juice and simmer gently for 3 or 4 minutes to reduce slightly.
• Combine the soft butter with the cornstarch, mixing with the back of a spoon mashing to a paste. Whisk the mixture into the sauce and cook to thicken. Taste and adjust seasoning if necessary.
• Add the reserved chicken breasts to the sauce and simmer for 2-3 minutes to reheat.
• When ready to serve, transfer the chicken breasts to a serving platter, garnish with the reserved lemon slices and the chopped tarragon.
• Pour the skillet sauce into a small dish or pitcher and serve with the chicken.

CREAMY CHICKEN FRANCESE

Steps:

• Place chicken breasts on a board in front of you and with a sharp knife, carefully slice each in half, horizontally, creating two thin chicken cutlets.
• Combine the flour, salt and pepper in a bowl and mix well. Beat the eggs into a separate bowl.
• Coat the chicken first in the flour then in the egg.
• In a large frying pan, heat the oil then fry the chicken in batches until golden brown on both sides. Remove from the pan.
• In the same pan, melt the butter then fry the lemon slices until golden on both sides. Remove and set aside.
• Pour in the wine and allow to reduce for a few minutes then add the stock and lemon juice.
• Bring to a simmer and allow to reduce for 5 minutes then pour in the cream.
• Add the chicken back to the pan and allow to cook for another 5 minutes until the sauce is velvety and the chicken is cooked through.
• Scatter over the parsley and serve.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

LEMON CHICKEN FRANCESE

Steps:

• Use thick Chicken Breast. Run a knife lengthwise from the thickest part of the breast and run it through the chicken breast. Open the Chicken into a butterfly and cut the center. You'll get two perfect-sized Chicken Filets.
• Season the Chicken Fillets with Salt and Pepper and keep them in a shallow bowl. Make a breading station on your kitchen counter using two more shallow bowls.
• In one bowl, spread All-Purpose flour, followed by salt and pepper. Toss to combine and spread it out in the bowl.
• In the next bowl, crack open two eggs. Pour Heavy cream, lemon juice, lemon zest, and Parmesan cheese into this. Whisk the eggs using a wired whisk or a fork.
• Heat a skillet with olive oil. As the oil shimmers, reduce the heat to medium-low. Now, starting with the battering, dip the Chicken fillets, first in the flour mixture and once it gets coated with flour, dip them in the egg mixture. After dipping in the egg mixture, transfer to the skillet and cook for 2-3 minutes (each sides). Once the Chicken cutlets are ready, transfer to a serving dish.Do not feel tempted to coat all the chicken fillets at once. This needs to be done slowly and in batches. Do not crowd the skillet with Chicken Fillets. Add not more than four fillets at a time.
• Get rid of the excess oil from the skillet. Add a stick of butter to the same skillet. As the butter shimmers, add the lemon slices and turn the heat down to medium-low. Allow them to brown for 2-3 minutes, tossing midways. Once they start to turn brown, remove them from the pan and arrange over the Chicken Cutlets.
• Finally, to make a creamy sauce, add some more butter in the same skillet. As the butter shimmers, add minced garlic and saute until fragrant for 1 minute over medium-high heat. Now, pour in White Wine along with Lemon Juice, and toss to combine. Allow the White Wine to reduce. As the sauce reduces, pour Heavy Cream and Chicken Broth and reduce the sauce for 2-3 minutes over medium-low heat. Once the sauce gets creamy, serve over the chicken cutlets.
• Garnish with some freshly chopped Parsley and serve immediately