Chicken Francese
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
4 tablespoons unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained (optional)
2 tablespoons chopped fresh parsley, for garnish
Directions:
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness. Season both sides of the chicken breasts with salt and pepper.
In a shallow dish, whisk together the flour and Parmesan cheese. In another shallow dish, beat the eggs.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Dredge each chicken breast in the flour mixture, then dip it into the beaten eggs, shaking off any excess.
Place the chicken breasts in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and transfer to a plate.
In the same skillet, add the remaining butter, chicken broth, lemon juice, and capers (if using). Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over the top. Cook for an additional minute to heat through.
Garnish the chicken with chopped parsley before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: Varies based on serving size | Servings: Makes 4 servings