This pan-seared, moist and tender Chicken Francais topped with a buttery lemon sauce makes for a light and refreshing summer chicken dinner.
Oh my, has grocery shopping turned into a disaster or what?!
My daughter has definitely entered the “terrible twos.” I just have to laugh at my younger self who thought “oh my child is so well behaved and won’t ever act like that”– WRONG! Yep, I’m the one (the very pregnant one) at the store who struggles at the entrance to shove her daughter’s kicking feet into the chair of the cart (so difficult when pregnant/weak with the tall Costco carts) and then attempts to ignore the screams and grabs of said child who is trying to stand up despite the seat belt restraint. If only fruit snacks took longer to eat… and every store didn’t carry Frozen merchandise (she can spot it 5 aisles away!).
But let’s talk about chicken! You already know that I’m a big advocate of pounding chicken (see here, here, and here). It’s therapeutic, cooks quicker and evenly, and seems to stay more moist (due to cooking evenly and for less time). This chicken stays extra moist because it has a coating of flour and an egg mixture which traps the juices and keeps them from leaking out. I’ve found that my daughter will only eat chicken (or other meats) if they are really tender and moist and this definitely made the cut!
We like to enjoy this chicken with this orzo rice or garlic roasted red potatoes and a side of asparagus. It’s a light and summery meal that you are going to love!
Chicken Francais
Ingredients
- 2 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh flat leaf parsley
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cloves garlic, minced
- 6 5-ounce boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 3 tablespoons fresh lemon juice
For the garnish:
- Lemon slices
- Parmesan cheese
- Parsley
Instructions
- In a shallow dish, mix eggs, parmesan, parsley, chicken broth, lemon juice, salt, pepper, and garlic together. Set aside.
- In another shallow dish, place the flour.
- Heat the oil in a large non-stick skillet over medium heat.
- Place chicken breasts between 2 pieces of plastic wrap and use a meat mallet or rolling pin to pound chicken breasts to 1/4 inch thickness. Dredge both sides of each chicken breast in flour and then in the egg mixture. Place in the pan and cook for 4 minutes on each side or until done. (You may need to work in batches if your pan isn't big enough.) Once the chicken is done, melt the butter in the skillet and add the chicken broth and lemon juice. Boil for about 10 seconds and then remove from heat.
- Place chicken on serving platter and top with the sauce. Garnish with lemon slices, fresh Parmesan, and parsley leaves.
Recipe Source: Cooking Light Complete Cookbook: A Fresh New Way to Cook
Medha @ Whisk & Shout
June 8, 2015 at 8:33 amI love the look of that buttery lemony sauce! And I’m so impressed by the nutritional information for this meal 🙂
Melanie
June 10, 2015 at 6:37 amWho doesn’t love the look of a butter sauce?! haha! Thanks Medha!
Erin @ Her Heartland Soul
June 8, 2015 at 10:12 amOh wow this chicken looks delicious! Such a perfect summer entree! And eek, I’m nervous for the terrible twos and I don’t even have kids yet!! haha
Paige
June 8, 2015 at 12:31 pmThis looks absolutely incredible!
Melanie
June 10, 2015 at 6:35 amThanks Paige! It’s so yummy and really quite easy.
Julie - Lovely Little Kitchen
June 8, 2015 at 1:24 pmMelanie, I’ve totally been there with the two year old and the kicking and the snack shortage! Being a mama is so humbling :0) Can’t wait to try this recipe. Your pics are gorgeous as always!
Melanie
June 10, 2015 at 6:35 amJulie,
Glad to hear most two year olds are like this and I didn’t mess her up. haha! I hope you get to try this chicken soon. Thanks for stopping by! 🙂
Meredith
July 18, 2015 at 7:45 pmI made this for my aunt & uncle tonight! We’re eating it right now. We didn’t have parsley so I garnished with scallions (I’m sure we lost that “fresh parsley” taste) and they were watching a movie so I was too embarrassed to pound the chicken flat enough (we had to give it a second-go in the pan, which was embarrassing) but it tastes delicious all the same! My family loves it and was really grateful that they could kick up their feet and let a 20yo handle a tasty, easy dinner without worry. Thank you!
Melanie
August 4, 2015 at 1:24 pmMeredith, I’m glad you could share it with your family and that you guys enjoyed it! Don’t be embarrassed to pound that chicken though! It’s kind of fun, but I understand. I’m always torn about whether I should risk waking up my little girl from her nap to the sound of my pounding the heck out chicken. haha!