The Pioneer Woman Tasty Kitchen
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Chicken Francese

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Tender and bursting with lemon flavor!

Ingredients

  • 4 whole Skinless Chicken Breasts
  • 1 can (14.5 Oz. Can) Low Sodium Chicken Broth
  • 3 whole Large Eggs
  • 1 cup Flour, Or More As Needed
  • ¼ cups Olive Oil
  • 3 whole Lemons
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 3 Tablespoons Butter .I Use Salted
  • ¼ cups Chopped Fresh Parsley

Preparation

Trim chicken breasts of any fat. Take each breast and flatten it out with a mallet. If the breasts are very thick, you will want to filet them before pounding them out thin. I had four thick breasts, which I had to filet and then pound out thin.

Set the chicken to the side and then prepare your work station for dipping and flouring. Crack the eggs into a shallow bowl and beat together well. You can add a teaspoon of cool water to the eggs to help thin them out a bit. In a separate shallow bowl, add your flour and season with your salt and pepper. Stir to combine.

Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat. Set each breast on a plate until you finish dipping and breading each one.

Set the oven to 350 degrees.

In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium. Once hot, add two chicken breasts at a time and cook until just done on each side. You want them to be a very light golden brown. We are not looking for a deep brown color to these. Continue adding 2 tablespoons of olive oil for each 2 chicken breasts you brown. Cook each breast until just about done. Remove to a casserole dish and continue browning each chicken breast. Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 – 12 minutes.

Meanwhile, wipe out the skillet with some paper towels. You don’t want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom. You won’t remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.

Set the burner to medium heat and pour in your chicken broth. Add some salt and pepper if you feel it needs it. Squeeze in the juice of two lemons. Bring to a bowl and then quickly whisk in about 1 teaspoon of flour. Add in the butter and whisk again. Turn the heat down to simmer and allow to reduce to almost half.

Once the sauce is done, add the chopped fresh parsley and stir. Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.

Take your last lemon and slice it thin, with the skin on. Place pieces of sliced lemon across the whole dish and serve.

8 Comments

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kraftya on 5.14.2010

My husband and I made this dish tonight. It was so delicious. I loved the crisp of the chicken and the sauce on top made it perfect. I can’t wait to make this again! Thank you!

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tiffychris on 4.26.2010

Amazing! I died and went to heaven on the first bite! And what a great basic recipe for breaded chicken. Might try making this again with some garlic and capers. Definitely a keeper!

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linwebb on 2.13.2010

We made this last night, it was delicious!!!

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Pam (Bored Cook) on 2.6.2010

So glad you all liked it or for those of you about to like it. It goes really well with some rice on the side. The rice absorbs all that lemony goodness!

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Jaclyn on 2.4.2010

This recipe is fantastic!! My entire family loved it and it’s now been added to our keeper list!

2 Reviews

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averywalser on 8.13.2012

This was sooo good! I made this last night for a very picky husband of mine. I was unsure whether he would like it or not, but he LOVED it and has already asked me to make it again this week! Going into the regular dinner rotation!

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tiffychris on 5.18.2010

Love this! Made it last night for the whole family on our beach vacation and it was a hit. This was my second time making it and it was just as delicious as the first. So light and fresh. I leave the sauce on the side for people to choose and that always goes over well as many of the men in my family aren’t huge fans of lemon.

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