Chicken Française

I love finding different, but easy chicken dishes that are new to me and taste so good! I had never even heard of Chicken Francaise before I saw this recipe, but it's basically chicken dipped in an egg batter and sautéed in a lemon butter sauce. I don't know about you, but that sounded pretty amazing to me! Luckily, it was really simple to make and I bet you already have all of the ingredients at home. This is a great dish to try if you're tired of the same old, same old!

Chicken Française
Adapted from Closet Cooking
2 Tbsp. olive oil
1 lb. chicken breasts, butterflied and pounded thin
salt and pepper to taste
1/4 cup flour
2 eggs, lightly beaten
1 Tbsp. butter
2 tsp. garlic, minced
1 pinch red pepper flakes
1 cup chicken broth
1/4 cup fresh lemon juice
1 Tbsp. butter
fresh or dried parsley for garnish

1. Heat the oil in a pan over medium-high heat. Pour flour into a medium-sized bowl and beaten eggs into another bowl. Set aside.
2. Season the chicken breasts with salt and pepper to taste. Dredge in the flour, shake off any excess, dip into the egg, shake off excess and place in the pan. Cook until lightly golden brown on both sides and when internal temperature is 165 degrees F. Remove from pan and set aside.
3. Add the butter to the pan and heat over medium heat, until it sizzles before adding the garlic and red pepper flakes. Cook until fragrant, about a minute.
4. Add the chicken broth and lemon juice, bring to a boil and simmer, about 3 minutes.
5. Remove from heat, mix in the tablespoon of butter and serve over the chicken. Serve over pasta.


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