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Easy Chicken Francese with Lemon Butter Sauce

A delightful dish of crispy chicken breasts in a tangy lemon butter sauce, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts The star of the dish.
  • to taste salt and pepper For seasoning.
  • 1 cup all-purpose flour For dredging the chicken.
  • 3 pieces eggs, beaten For coating.
  • 1 cup breadcrumbs For crispy coating.
  • 1/4 cup olive oil For cooking.
  • 1/4 cup unsalted butter Used in the sauce.
For the Sauce
  • 1 lemon juiced Offers a bright flavor.
  • 1/2 cup chicken broth Adds depth to the sauce.
  • to taste fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
  2. Dredge each breast in flour, dip into the beaten eggs, and coat with breadcrumbs.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.
  3. Remove the chicken and set aside.
Making the Sauce
  1. In the same pan, melt the butter and add lemon juice and chicken broth.
  2. Stir to combine, and then return the chicken to the pan to coat in the sauce.
Garnishing
  1. Garnish with fresh parsley before serving.

Notes

To store, let the dish cool and place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. For a twist, add capers or use different proteins like veal or fish.