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Easy After-Work Chicken Française


Ingredients

2 cups all-purpose flour

2 cups all-purpose flour

salt and ground black pepper to taste

salt and ground black pepper to taste

2 large eggs, beaten

2 large eggs, beaten

1 pound thin-sliced chicken breast cutlets

1 pound thin-sliced chicken breast cutlets

2 tablespoons vegetable oil, or as needed

2 tablespoons vegetable oil, or as needed

½ cup butter

½ cup butter

2 cups chicken broth

2 cups chicken broth

¼ cup lemon juice

¼ cup lemon juice

2 tablespoons all-purpose flour

2 tablespoons all-purpose flour

4 sprigs fresh parsley

4 sprigs fresh parsley

1 medium lemon, cut into wedges

1 medium lemon, cut into wedges

Directions

Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in another shallow bowl.

Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in another shallow bowl.

Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.

Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.

Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 1/2 to 3 1/2 minutes per side; transfer to a plate.

Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 1/2 to 3 1/2 minutes per side; transfer to a plate.

Melt butter in the same skillet over medium-low heat. Whisk in 2 tablespoons flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.

Melt butter in the same skillet over medium-low heat. Whisk in 2 tablespoons flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.

Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.

Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.

Garnish with parsley and serve with lemon wedges.

Garnish with parsley and serve with lemon wedges.

Editor’s Notes:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount consumed will vary.

Please note the differences in ingredient amounts when using the magazine version of this recipe.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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