Easy After-Work Chicken Française
This chicken Française recipe is easy to make with thin chicken breasts simmered in a lemon butter sauce for a quick and tasty weeknight meal.
Prep Time
0h 15m
Cook Time
0h 35m
Ingredients
11
Yield
4 servings
Calories
694 kcal
Method
Step-by-step instructions
Gather all ingredients.
Whisk 2 cups flour, salt, and pepper together in a shallow bowl until blended. Whisk eggs in a separate shallow bowl.
Dredge chicken cutlets in flour; shake off excess. Dip into beaten egg, then lift to allow excess egg to drip back into the bowl.
Heat oil in a large skillet over medium heat. Pan-fry chicken in hot oil until golden brown, 2 ½ to 3 ½ 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 mixture becomes light golden brown, about 5 minutes.
Gradually whisk in chicken broth and lemon juice 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. An instant-read thermometer inserted into chicken should read at least 165 degrees F (74 degrees C).
Garnish with parsley and serve with lemon wedges.
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