Chicken Francese This lemony and bright classic always hits the spot! Thinly pou…

Chicken Francese This lemony and bright classic always hits the spot! Thinly pounded chicken breasts dredged in flour, egg, then flour again creates the perfect coat for your chicken. The Always Pan was absolutely amazing, allowing the chicken to cook to a perfect golden brown. The sauce is made with chicken stock, white wine, butter, and lemon. When cooked correctly it reduces and thickens to a luscious texture that sticks beautifully to the chicken and is good enough to eat by the spoonful! I served this with some crispy smashed potatoes and some sautéed zucchini!
For the chicken
– 6 thinly sliced chicken breasts
– 2 tbsp butter
– 2 tbsp olive oil
– 1 cup flour
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp italian seasoning
– 2 eggs
– 2 tsps milk
For the sauce:
– 3 tbsp butter + 1 tbsp butter
– 2.5 tbsp flour
– 2 cups chicken stock
– juice from 2 lemons (about 1/3 cup) + some lemon slices for garnish
– 1/2 cup white wine (I used gavi that I had on hand)
– parsley for garnish
– salt to taste (didn’t need much if any at all!)
In one shallow dish place flour, salt, pepper and Italian seasoning. In another place eggs and milk. Line a baking sheet with parchment paper and coat the chicken in flour, then egg, then dip again in flour mixture shaking off excess. In a deep and wide pan, heat 2 tbsp butter and 2 tbsp olive oil- once melted and foaming, add three pieces of chicken and cook for 4 minutes. Flip and cook for another 3 minutes until golden brown. Remove and place on a paper towel lined baking sheet. Add more butter/oil if necessary and cook remaining chicken. Wipe/empty out the pan.
Start your sauce. Place 3 tbsp butter and melt. Stir in 2.5 tbsp flour and whisk to combine for two minutes. This will help your sauce to thicken. Add your broth, white wine and lemon juice and cook on medium heat, letting it come to a boil. Stir constantly and let this reduce by half. Add 1 tbsp butter. Turn heat to low and add back your chicken to heat through and cook together in the sauce for 4-5 minutes.
Remove with tongs onto a plate. Spoon some sauce over the top. Add some lemon sliced and fresh parsley & enjoy!