CREAMY CHICKEN FRANCESE RECIPES

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CREAMY CHICKEN FRANCAISE RECIPE - EASY DINNER IDEA!



Creamy Chicken Francaise Recipe - Easy Dinner Idea! image

This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!

Provided by Katerina | Diethood

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

2 (8-ounces each) large, boneless, skinless chicken breasts, (cut in half, lengthwise, to make FOUR 1-inch thick filets)
4 tbsp olive oil
2 tbsp butter
2 eggs
¼ cup grated Parmesan cheese
¼ cup all-purpose flour,
salt and fresh ground pepper, (to taste)
4 cloves garlic, (minced)
1 cup low sodium chicken broth
1 cup heavy cream, (you can also use half & half)
3 tbsp fresh chopped parsley, (divided)
1 lemon, (juiced)

Steps:

  • Set a large skillet over medium-high heat and add in olive oil and butter.
  • Add eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
  • Add flour, salt, and pepper in a separate shallow plate and stir to combine.
  • Working with one chicken filet at a time, coat both sides of each chicken filet with flour; then dip in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
  • Add filets to the heated oil and cook for about 4 to 5 minutes per side, or until cooked through and golden brown. If chicken is browning too quickly, but not cooking through on the inside, lower the heat.
  • Remove chicken filets from skillet and transfer to a paper towel lined plate. Cover with a paper towel and set aside.
  • Set skillet back over medium-high heat. Add garlic to skillet and cook for 15 seconds, or until fragrant. Stir so it doesn't burn.
  • Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
  • Continue to cook for 4 minutes, or until liquid is reduced.
  • Lower heat to medium-low and whisk in heavy cream and 2 tablespoons parsley.
  • Continue to cook for 2 minutes, or until thickened.
  • Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It's important to whisk continuously so the cream does not curdle when you add in the lemon juice.
  • Remove from heat.
  • Add chicken pieces back into the pan; spoon sauce over chicken, garnish with parsley, and serve.

Nutrition Facts : Calories 618 kcal, CarbohydrateContent 12 g, ProteinContent 33 g, FatContent 49 g, SaturatedFatContent 22 g, CholesterolContent 256 mg, SodiumContent 352 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

CHICKEN FRANCESE RECIPE: HOW TO MAKE IT



Chicken Francese Recipe: How to Make It image

I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, Taste of Home Executive Marketing Manager

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts
1 large egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
LEMON SAUCE:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

Nutrition Facts : Calories 318 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 806mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 27g protein.

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