Creamy Chicken Francese

By Cafe Delites · 40 min

Ingredients

Instructions

1. Pound the chicken fillets to about 1/2 inch thick if needed.
2. Beat the eggs, parmesan, 2 tablespoons lemon juice, a pinch of salt and some black pepper in a shallow bowl.
3. Season the flour with salt and pepper in another shallow bowl and mix with your hands.
4. Heat the oil and butter in a skillet over medium-high heat. Dredge each fillet in flour, then dip in the egg mixture and let the excess drip off.
5. Fry the fillets, in batches of two if needed, for about 4 minutes per side until golden brown. Drain on paper towel.
6. In the same pan, cook the crushed garlic for 1 minute until fragrant.
7. Add the white wine (if using), chicken broth and parsley. Boil on high heat for about 5 minutes to reduce, swirling the pan occasionally.
8. Lower the heat, add the cream and simmer on low until slightly thickened. Season with salt and pepper to taste.
9. Stir in the juice of half a lemon, return the chicken to the sauce and heat through on low for 2 minutes.
10. Serve the chicken with the sauce over rice or pasta and vegetables if desired, garnished with extra parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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