Go Back

Lemon Butter Chicken Francese

This delightful dish combines the zesty tang of lemons with the richness of butter and comforting chicken, making it a quick and impressive meal for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Seasoned with salt and pepper
  • 1 cup all-purpose flour For dredging
  • 2 pieces eggs Whisked with milk
  • 1/4 cup milk For the egg mixture
  • 1/2 cup unsalted butter Divided for cooking and sauce
  • 2 pieces lemons Juiced for sauce (about 1/4 cup)
  • 1 cup chicken broth
  • to taste Salt and pepper For seasoning
  • as needed Chopped fresh parsley For garnish

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper. Set up a dredging station with flour in one bowl and whisked eggs and milk in another.
Coating
  1. Coat each chicken breast first in flour, shaking off any excess, then dip into the egg mixture.
Cooking
  1. In a large frying pan, melt 1/4 cup of butter over medium heat. Cook the coated chicken breasts for about 4-5 minutes per side until golden brown and cooked through.
Making the Sauce
  1. Remove the chicken and keep it warm. In the same pan, add the lemon juice and chicken broth, scraping up brown bits. Simmer and stir in the remaining butter until melted.
Serving
  1. Return the chicken to the pan, coating it with the sauce. Let it soak for a minute before garnishing with parsley and serving.

Notes

For a crispier chicken, allow the coated chicken to sit on a wire rack before frying. Add more lemon for extra tang! If the sauce seems lumpy, stir well before serving.