Prepare to transform your kitchen into a gourmet Italian restaurant with Mike Farber's legendary Chicken Francese! This mouthwatering dish combines tender, golden-brown chicken with a bright, zesty sauce that will have your family and friends begging for seconds. Whether you're looking to impress a date, host a dinner party, or simply elevate your weeknight cooking, this recipe is your ticket to culinary stardom.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless chicken breasts
- 1 cup flour
- 2 eggs
- 1/4 cup lemon juice
- 1/2 cup chicken broth
- 2 tbsp butter
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Begin by gathering all the ingredients: 4 boneless chicken breasts, 1 cup flour, 2 eggs, 1/4 cup lemon juice, 1/2 cup chicken broth, 2 tablespoons butter, salt, and pepper. Ensure you have fresh parsley for garnish.
- Prepare the chicken breasts by placing them between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick. This helps the chicken cook evenly.
- In a shallow dish, season the flour with salt and pepper. In another bowl, beat the eggs and mix in the lemon juice until well combined.
- Heat a large skillet over medium heat and add 1 tablespoon of butter. Allow the butter to melt and foam slightly, but do not let it brown.
- While the skillet is heating, dredge each chicken breast in the seasoned flour, shaking off any excess. Then dip the floured chicken into the egg mixture, ensuring it is fully coated.
- Once the skillet is hot, add the coated chicken breasts, cooking them in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- After cooking the chicken, remove it from the skillet and place it on a plate to keep warm. Add the remaining tablespoon of butter to the skillet, allowing it to melt.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Let the broth simmer for a couple of minutes to reduce slightly.
- Return the chicken to the skillet, spooning the sauce over the top to coat. Allow the chicken to warm through for another minute.
- To serve, place the chicken on plates and drizzle with the sauce from the skillet. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your delicious Chicken Francese with a side of pasta, rice, or a fresh salad!
Tips
- Temperature Matters: Ensure your chicken is at room temperature before cooking to guarantee even cooking and a perfect golden crust.
- Pound with Purpose: When flattening the chicken breasts, aim for a consistent 1/2 inch thickness to ensure uniform cooking and maximum tenderness.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to maintain high heat and achieve that beautiful, crispy exterior.
- Watch Your Heat: Medium heat is key - too high, and you'll burn the coating; too low, and you'll end up with soggy chicken.
- Fresh is Best: Use freshly squeezed lemon juice and chopped parsley for the brightest, most vibrant flavor.
- Sauce Secrets: Deglaze the pan thoroughly to capture all those delicious browned bits that add incredible depth to your sauce.
- Serving Suggestion: Pair with a crisp white wine or light pasta to complement the lemony, buttery flavors of this classic dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 160mg
