Creamy Chicken Francese
A delicious blend of crispy chicken and a creamy, lemony sauce that elevates any meal, perfect for both family dinners and gatherings.
Ingredients
For the Chicken
- 1 1/4 lb thin-sliced skinless boneless chicken breast halves
- 2 eggs eggs
- 2 tbsp grated parmesan cheese
- 1 cup all-purpose flour
- Vegetable oil Vegetable oil for frying Enough to cover the bottom of the skillet
For the Sauce
- 2 cloves minced garlic
- 1/8 tsp crushed red pepper
- 1 cup Swanson® Natural Goodness Chicken Broth Can substitute with any chicken or vegetable broth
- 1 lemon lemon, sliced thin
- Fresh chopped parsley For garnish
Instructions
Preparation
- In a shallow dish, whisk together eggs and parmesan cheese until well combined.
- Place flour in another shallow dish to set up a dredging station.
Coating and Frying
- Dip each chicken breast into the flour, ensuring it’s evenly coated, then transfer to the egg mixture, allowing excess to drip off.
- In a skillet over medium heat, add enough vegetable oil to cover the bottom of the pan and heat until shimmering.
- Carefully add chicken to the skillet in a single layer and cook for 5-7 minutes on each side until golden brown and cooked through.
- Once done, remove the chicken and set aside on a plate lined with paper towels to drain any excess oil.
Making the Sauce
- In the same skillet, add minced garlic and crushed red pepper, sautéing for about 1 minute until fragrant.
- Stir in the chicken broth and the juice from the lemon, then bring to a gentle simmer.
- Return the chicken to the skillet, nestling it into the sauce, and simmer for an additional 2-3 minutes until heated through.
Serving
- Serve hot, garnished with thin lemon slices and fresh parsley.
Notes
For the best experience, serve hot, and consider simple sides like steamed vegetables or creamy mashed potatoes. Store leftovers in an airtight container for up to 3 days.