Best Easy Chicken Francaise Recipes

EASY AFTER WORK CHICKEN FRANCAISE

Easy After Work Chicken Francaise image

This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad.

Provided by GCBENEZRA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
salt and ground black pepper to taste
1 pound thin-sliced chicken breast cutlets
2 eggs, beaten
½ cup vegetable oil
½ cup butter
¼ cup lemon juice
2 cups chicken broth
2 tablespoons all-purpose flour
4 sprigs fresh parsley
1 lemon, cut into wedges

Steps:

Season 2 cups flour with salt and pepper. Coat chicken cutlets in seasoned flour, shaking off excess, then dip in egg.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to a plate. Melt butter in the same skillet; cook and stir remaining 2 tablespoons flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, about 15 more minutes.
Serve chicken with parsley sprigs and lemon wedges.

Nutrition Facts : Calories 860.7 calories, Carbohydrate 54 g, Cholesterol 219.9 mg, Fat 55 g, Fiber 2.8 g, Protein 37.4 g, SaturatedFat 20.1 g, Sodium 289.4 mg, Sugar 1 g

EASY CHICKEN FRANCAISE

Easy Chicken Francaise image

This easy to make dish cooks up super fast in a buttery lemon sauce.

Provided by Anita Hoffman @scent4U

Categories Chicken

Number Of Ingredients 12

Ingredients

1 pound(s) thin-sliced chicken cutlets
1 cup(s) flour
- pinch of salt and pepper
2 - eggs, beaten
2 tablespoon(s) olive oil
2 tablespoon(s) butter
1 tablespoon(s) chopped garlic
1 teaspoon(s) paprika
2 tablespoon(s) lemon juice
1 cup(s) chicken broth or 1/2 cup chicken broth and 1/2 cup white wine
2 tablespoon(s) flour
1 can(s) (4 ounces) mushrooms, drained (optional)

Steps:

Season 1 cup of flour with salt, pepper, and paprika. Coat chicken cutlets with seasoned flour, shaking off excess; then dip in egg.
Heat olive oil in a large skillet over medium heat. Pan fry chicken until golden brown on both sides, 5 to 7 minutes; transfer to plate. Add mushrooms and garlic and pan fry 2 to 3 minutes more. Transfer mushrooms and garlic to the plate with the chicken. Pour off remaining oil and discard. Keep chicken and mushrooms warm, in 200 degree oven, covered with aluminum foil.
Melt butter in same skillet, cook and stir remaining 2 tbsp. flour in butter for 5 minutes, then add chicken broth and lemon juice. Simmer until thickened, about 10 minutes. Return chicken and mushrooms and garlic to the skillet. Continue simmering , about 15 more minutes.