Everybody loves chicken franchese, I mean, what’s there not to like, and it’s battered chicken in a lemon butter sauce. It’s effortless to make, and it’s a budget-friendly recipe. When I buy Chicken breast from the supermarket, I like to buy thin cuts. I promise you when you go the thin cut route, it will be more delish, and it will cut like butter.
Lets start the prep work, so that we can make the dish with more efficiency. Take out two medium-sized bowls.
In the first bowl add 2 cups of flour, salt and pepper to taste.
In the second bowl add 4 eggs, grated Parmesan cheese, lemon zest of one lemon, Tablespoon of parsley salt and pepper to taste. Take out a large stainless steel pan and heat to medium with a tablespoon of butter and 3 tablespoons of olive oil. Take your chicken breasts, add each breast to the flour mixture, and coat evenly. Place the chicken breast and dredge it in the egg mixture and add to the pan without dripping egg all over your counter. Cook until lightly golden brown.
Repeat.
After the chicken is finished, set aside in a place. Now let’s make the sauce.
Squeeze the juice out of the lemon that you zested earlier through a mesh strainer, so it collects the pits. Bring the pan back to medium heat. Deglaze the pan with about a ½ cup to 1 cup of white wine. Then add Lemon juice and 2 cups of chicken stock. Reduce until the sauce thickens a bit, add about 3 tablespoons of butter and slowly cook until butter is fully incorporated. Add the chicken back to the sauce and cook on low heat for a few more minutes. Add fresh Italian parsley to finish, and you’re done.
Chicken Franchese Ingredients
1- package of thin-cut chicken breast
1- lemon
4 tbsp- butter
1 – Package of thin chicken breast
2 cups- flour
4- eggs
3 tbsp- olive oil
1 cup- white wine
2 cups- chicken stock
1/4 cup- parmesan cheese
Salt and pepper to taste