Chicken Francaise is a classic dish that brings a touch of elegance to any dinner table. With its tender chicken, zesty lemon, and rich butter sauce, it\’s a recipe that is sure to impress guests and satisfy family alike.
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Here's What Makes This Special
Using a delicate technique, this chicken francaise recipe transforms simple chicken breasts into a gourmet meal. The key lies in the method of breading and the luscious lemon butter sauce that envelops the chicken, creating a harmony of flavors that is both bright and savory. This dish is not only delicious but also visually appealing, making it perfect for special occasions or a cozy weeknight dinner. The combination of fresh lemon juice and zest with creamy butter elevates the dish, making each bite a taste of culinary perfection. Serving this dish with a side of pasta or a fresh salad allows the sauce to shine and enhances the overall dining experience. The balance of flavors and textures makes Chicken Francaise a beloved classic in many households.
Gather These
To prepare this dish, you will need the following equipment.
- A large skillet for cooking the chicken
- A shallow dish for the egg wash
- A cutting board and knife for prepping the chicken
- A meat mallet or rolling pin for flattening the chicken
- Tongs for flipping the chicken
- A serving platter to present the dish. Having these tools ready will streamline your cooking process and ensure a successful outcome.
Know Before You Go
For perfect results, use thinly sliced chicken breasts to ensure even cooking. Make sure to season the flour and the egg wash with salt and pepper to enhance the flavor of the chicken. When cooking, avoid overcrowding the skillet as this can lead to steaming instead of browning. Always check the internal temperature of the chicken, ensuring it reaches at least 165°F for safety. Allow the chicken to rest briefly after cooking to retain its juices. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, ensure the chicken is heated thoroughly to the same internal temperature for safety. For those with gluten sensitivities, consider using gluten-free flour for the breading.
Recipe Card
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Ingredients
- four boneless, skinless chicken breasts (pounded to about 1/2 inch thick)
- one cup all-purpose flour (seasoned with salt and pepper)
- three large eggs (beaten)
- one cup butter (divided)
- one cup chicken broth
- one fourth cup fresh lemon juice
- one tablespoon lemon zest
- salt to taste
- pepper to taste
- fresh parsley for garnish
Instructions
- Begin by seasoning the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess. Cook chicken to internal temperature of 165°F (74°C).
- Dip the floured chicken into the beaten eggs, coating well. Cook chicken to internal temperature of 165°F (74°C).
- In a large skillet, melt half of the butter over medium-high heat. Once melted, add the chicken breasts, cooking for about four to five minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F.
- Remove the chicken from the skillet and keep warm on a plate. Cook chicken to internal temperature of 165°F (74°C).
- In the same skillet, add the chicken broth, lemon juice, and lemon zest. Bring to a simmer, scraping up any browned bits from the pan. Cook chicken to internal temperature of 165°F (74°C).
- Whisk in the remaining butter until the sauce is smooth and creamy. Season with additional salt and pepper if desired.
- Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional minute to heat through. Cook chicken to internal temperature of 165°F (74°C).
- Serve immediately, garnished with fresh parsley.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat.
Different Spins
To add a twist to this chicken francaise recipe, consider incorporating fresh herbs such as parsley or basil into the sauce for added flavor. You can also experiment with different types of chicken, such as thighs or even turkey, for a variation on the classic. For a heartier dish, serve the chicken over a bed of sautéed spinach or with roasted vegetables. Adding capers to the sauce can introduce a briny note that complements the lemon beautifully. For a creamy version, a splash of heavy cream can be whisked into the sauce just before serving, creating a rich and velvety texture.
Plate It Up
Serve the Chicken Francaise with a generous drizzle of the lemon butter sauce over the top for the best presentation. Pair this dish with a side of garlic mashed potatoes or a light arugula salad to balance the richness of the sauce. A glass of crisp white wine, such as Sauvignon Blanc, makes for a lovely accompaniment, enhancing the lemony flavors of the dish. For a finishing touch, garnish with freshly chopped parsley or lemon wedges to brighten the plate.
Troubleshooting Guide That Actually Helps
| Problem | Solution |
|---|---|
| The chicken is not browning properly. | Ensure that the skillet is hot enough before adding the chicken. Overcrowding the skillet can also prevent the chicken from browning, so cook in batches if necessary. |
| The sauce is too thin. | Allow the sauce to simmer for a few extra minutes to reduce and thicken. If needed, whisk in a small amount of cornstarch mixed with water to achieve the desired consistency. |
Q&A
Can I make this dish ahead of time?
While it's best enjoyed fresh, you can prepare the chicken and sauce separately and combine them just before serving.
What can I substitute for chicken broth?
You can use vegetable broth or white wine for a different flavor profile.
