Juicy Chicken Francese with Tangy Lemon Sauce
Savor tender, golden chicken Francese bathed in a buttery white wine lemon sauce. Lightly tangy, full of flavor, and made easily at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Mixing bowl
- Dish
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Saucepan
- Tongs
- Slotted spoon
- Wooden spoon
- Spatula
- Paper towel
- Plate
- Serving platter
- Kitchen timer
- Stove
- Refrigerator
- Airtight container
- Fine-mesh sieve
Ingredients
- 2 big chicken breasts, no skin or bones (250-300g each)
- 1 teaspoon black pepper
- 1/4 cup plain flour
- 1 teaspoon regular salt or kosher salt
- 1 tablespoon any type of milk
- 2 large eggs
- 3 tablespoons olive oil, extra virgin
- 50g unsalted butter, about 3 tablespoons
- 2 cups chicken broth, low in salt
- 1 lemon, sliced thinly into 0.3cm rounds
- 2 tablespoons plain flour
- 1/2 teaspoon regular salt or kosher salt (no pepper)
- 1/3 cup dry white wine (like Chardonnay)
- 1 tablespoon parsley, chopped finely (optional for decorating)
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