Chicken Francese without wine
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.
Servings: 6 people
- 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.
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.
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