Chicken Francese (Restaurant Copycat)

⏱️ 45 minutes👥 4 servings❤️ Taste: 10/10
Chicken Francese (Restaurant Copycat)

Nutrition Facts

Calories
520
Protein
42g
Carbs
25g
Fiber
1g

Health Benefits

Gut Health6/10
Anti-Inflammatory7/10
Blood Sugar Control7/10

Ingredients

  • •- 4 chicken breasts, butterflied and pounded thin
  • •- 3 large eggs, room temperature
  • •- 1 cup all-purpose flour
  • •- 2 whole lemons (1 sliced, 1 for juice)
  • •- 1 cup chicken broth
  • •- 6 tablespoons butter
  • •- 1/4 cup fresh parsley, finely chopped
  • •- Salt and black pepper to taste
  • •- 3 tablespoons olive oil
  • •- 1/2 cup dry white wine
  • •- 2 cloves garlic, minced

Instructions

  1. 11. Butterfly chicken breasts and pound to 1/4 inch thickness. Pat dry with paper towels.
  2. 22. Season both sides with salt and pepper.
  3. 33. Set up dredging station: flour in one dish, beaten eggs in another.
  4. 44. Dredge chicken in flour, shake off excess, then dip in egg mixture.
  5. 55. Heat olive oil and 2 tablespoons butter in large skillet over medium-high heat.
  6. 66. Pan-fry chicken 3-4 minutes per side until golden. Work in batches. Keep warm in 200°F oven.
  7. 77. In same pan, add garlic, sauté 30 seconds.
  8. 88. Add wine, scrape pan bottom. Reduce by half.
  9. 99. Add chicken broth, lemon juice, and lemon slices. Simmer 5 minutes.
  10. 1010. Whisk in remaining butter until sauce thickens.
  11. 1111. Return chicken to pan, coat with sauce.
  12. 1212. Garnish with parsley and lemon slices.