Quick & Easy Chicken Francaise Recipe for Weeknights

Ingredients

• 2 cups all-purpose flour
• salt and ground black pepper to taste
• 2 large eggs, beaten
• 1 pound thin-sliced chicken breast cutlets
• 2 tablespoons vegetable oil, or as needed
• 0.5 cup butter
• 2 cups chicken broth
• 0.25 cup lemon juice
• 2 tablespoons all-purpose flour
• 4 sprigs fresh parsley
• 1 medium lemon, cut into wedges

Instructions

1. Gather all of your ingredients.
2. In a shallow bowl, whisk together 2 cups of flour, salt, and pepper. In a separate shallow bowl, whisk the eggs.
3. Dredge the chicken in the flour mixture, shaking off any excess. Dip the floured chicken into the beaten egg, allowing any excess to drip back into the bowl.
4. Heat oil in a large skillet over medium heat. Pan-fry the chicken until it reaches a golden brown color, about 2 ½ to 3 ½ minutes on each side. Transfer the cooked chicken to a plate.
5. In the same skillet, melt the butter over medium-low heat.
6. Whisk in 2 tablespoons of flour and stir continuously until the mixture turns a light golden brown color, approximately 5 minutes.
7. Gradually whisk the chicken broth and lemon juice into the flour mixture. Bring the mixture to a simmer, cooking and stirring until it thickens and becomes smooth, about 10 minutes.
8. Return the chicken to the skillet. Continue to simmer until the chicken is cooked through and no longer pink in the center, approximately 10 to 15 minutes.
9. Garnish with fresh parsley and serve with lemon wedges for extra flavor.

Nutrition

• Calories: 694 kcal
• Fat Content: 35 g
• Fiber Content: 4 g
• Sodium Content: 872 mg
• Protein Content: 38 g
• Cholesterol Content: 223 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g