Go Back
+ servings
Chicken francese in pan with sauce

Chicken Francese without wine

Course: Main Course
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 278.9kcal
Author: Amira
Tender sauteed breaded chicken cutlets, dressed with a delicious lemony buttery sauce. Chicken francese with no wine is a favorite, kid friendly chicken recipe that everyone will enjoy.
Print Recipe

Ingredients

  • 3/4 cup flour.
  • 1 1/2 teaspoon salt.
  • 1/2 teaspoon black pepper.
  • 1 1/2 lb boneless skinless chicken breast, thinly sliced.
  • 2 extra large eggs.
  • 3 Tablespoon milk.
  • 1 Tablespoon unsalted butter.
  • 1 Tablespoon olive oil.

For the sauce:

  • 1/3 cup lemon juice.
  • 1 cup chicken stock
  • 3 Tablespoon cold butter.
  • 3 Tablespoon fresh parsley chopped.
  • salt and pepper to taste.

Instructions

  • In a bowl, combine flour salt and pepper. In another bowl, combine eggs and milk.
  • Coat chicken breasts with the flour mixture then dip in egg mixture.
  • In a skillet over medium heat heat olive oil and butter. Cook on the skillet for about 2 minutes each side. We need the chicken to brown a little. Set aside.
  • In the same skillet increase heat to medium high, add lemon juice and deglaze the pan.
  • Add the stock to the pan and bring to a boil.
  • Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce. Add parsley and stir.
  • Season with salt and pepper.
  • ladle sauce over chicken and serve with pasta or rice.

Video

Notes

Recipe Adapted from FoodNetwork
Please check the nutrition disclaimer policy.

Nutrition

Calories: 278.9kcal | Carbohydrates: 7.6g | Protein: 30.2g | Fat: 13.4g | Cholesterol: 148.8mg | Fiber: 0.2g | Vitamin A: 410IU | Vitamin C: 7.8mg | Calcium: 147mg | Iron: 0.6mg

Sign up and learn more about Mediterranean flavors