Description
A delightful dish combining chicken and lemon in a crispy, rich sauce, perfect for any occasion.
Ingredients
Scale
- ½ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground pepper (or to taste)
- 3 large eggs
- ¼ cup vegetable oil
- 4 boneless, skinless chicken breasts (cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup low sodium chicken broth
- ½ cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley (for garnish)
Instructions
- In a shallow dish, mix together the flour, salt, and pepper.
- In another dish, beat the eggs until well combined.
- Dip each piece of chicken first into the flour mixture, then into the eggs, ensuring each piece is well coated.
- Heat the vegetable oil in a skillet over medium heat. Fry the coated chicken until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, sauté the lemon slices for a minute until fragrant.
- Add the chicken broth, white wine, and lemon juice to the skillet.
- Whisk in the tablespoon of flour and the butter until the sauce thickens.
- Return the chicken to the sauce, simmer briefly, and ensure everything is heated through.
- Serve the chicken garnished with chopped parsley.
Notes
Make sure the oil is hot for a crispy coating. Adjust seasoning to taste, and consider adding capers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 300mg
Keywords: Chicken, Francese, Lemon Chicken, Italian, Dinner