Experience the delight of creamy lemon chicken francese with its rich, tangy flavor profiles and velvety sauce. This dish combines the zesty essence of lemon juice with a creamy texture, making it a perfect choice for a comforting meal.
Photos of Creamy Lemon Chicken Francese Recipe
While most ingredients for this recipe are common pantry staples, you might need to specifically get half and half and dry white wine. These items are critical in achieving the creamy consistency and depth of flavor in the sauce, so be sure to pick them up at the supermarket.
Ingredients For Creamy Lemon Chicken Francese
Chicken breasts: Provides the meaty base for the dish, tender and juicy when cooked properly.
Eggs: Used to coat the chicken, giving it a rich and golden crust.
Parmesan cheese: Adds a nutty and salty flavor to the egg wash.
Lemon juice: Offers a zesty and fresh citrus note to the dish.
Flour: Helps in coating the chicken, making it crispy when fried.
Unsalted butter: Enhances the richness of the sauce and aids in frying.
Olive oil: Used for frying, giving the chicken a flavorful crust.
Garlic cloves: Infuses the sauce with aromatic depth and flavor.
Dry white wine: Adds acidity and complexity to the sauce.
Chicken broth: Provides a savory base for the sauce.
Half and half: Contributes to the creamy texture of the sauce.
Black pepper: Adds a hint of spice and balances the flavors.
Salt: Essential for seasoning and enhancing the taste.
Fresh parsley: Offers a fresh, herbaceous note to the sauce and garnish.
Lemon: Used for juicing and adding zest to the dish.
Parsley: Additional garnish for a pop of color and freshness.
One reader, Arri Woodson says:
This creamy lemon chicken francese recipe is a delight! The chicken is perfectly golden and the sauce is rich with a zesty lemon kick. Easy to follow and absolutely delicious. A new family favorite!
Techniques Required
How to pound chicken breasts: Place the chicken breasts between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to pound them to an even ½-inch thickness.
How to beat eggs: Crack the eggs into a bowl and use a fork or whisk to beat them until the yolks and whites are fully combined and slightly frothy.
How to dredge chicken: Coat the chicken breasts first in the seasoned flour, ensuring they are fully covered, then dip them into the egg mixture, allowing any excess to drip off before frying.
How to crush garlic: Place the garlic cloves under the flat side of a knife and press down firmly to crush them, making it easier to peel and chop.
How to reduce a sauce: Cook the sauce over high heat, allowing it to boil and evaporate some of the liquid, which concentrates the flavors and thickens the sauce.
How to simmer: Lower the heat to maintain a gentle bubbling in the liquid, allowing the sauce to thicken without boiling vigorously.
How To Make Creamy Lemon Chicken Francese
Make your next dinner with this upgraded recipe for chicken francese. Tender chicken breasts are cooked in a creamy lemon, parmesan, and garlic sauce.
Serves:
Ingredients
- 2large chicken breasts,boneless and skinless, cut in half horizontally to make 4 fillets
- 2large eggs
- ¼cupParmesan cheese,finely grated
- 2tbsplemon juice,freshly squeezed
- ¼cupflour
- 2tbspunsalted butter
- 4tbspolive oil
- 8garlic cloves,crushed
- ½cupdry white wine,optional
- ¾cupchicken broth
- 1cuphalf and half,or heavy cream or thickened cream
- ½tspblack pepper,cracked
- ½tspsalt,add more to suit your tastes
- ¼cupfresh parsley,chopped
- ½lemon,juiced
- 2tspparsley,extra, to garnish
Instructions
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Pound each fillet to ½-inch thick, if needed.
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Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
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To another shallow bowl, add the flour and season with salt and pepper. Mix with hands.
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Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash.
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Allow any excess egg mixture to drip off, then fry fillets in batches of two if needed for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
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To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally.
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Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
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Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for 2 minutes.
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Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
Nutrition
- Calories: 592.08kcal
- Fat: 41.79g
- Saturated Fat: 15.22g
- Trans Fat: 0.36g
- Monounsaturated Fat: 19.40g
- Polyunsaturated Fat: 4.72g
- Carbohydrates: 15.09g
- Fiber: 0.80g
- Sugar: 4.26g
- Protein: 33.61g
- Cholesterol: 207.92mg
- Sodium: 618.18mg
- Calcium: 227.56mg
- Potassium: 510.31mg
- Iron: 2.16mg
- Vitamin A: 211.63µg
- Vitamin C: 15.12mg
Technique Tip for This Recipe
When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or parchment paper. This not only prevents mess but also ensures the chicken cooks evenly, resulting in a more tender and juicy texture.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and chop all ingredients like garlic, parsley, and chicken breasts before starting to cook.
Use a meat mallet: Quickly pound the chicken breasts to an even thickness for faster and more uniform cooking.
Preheat the pan: Ensure your skillet is hot before adding the oil and butter to reduce cooking time.
Simultaneous tasks: While the chicken is frying, start preparing the sauce ingredients to save time.
Use a garlic press: Minimize prep time by using a garlic press instead of mincing garlic cloves by hand.
Substitute Ingredients For Creamy Lemon Chicken Francese Recipe
Chicken breasts - Substitute with turkey breasts: Turkey breasts have a similar texture and can be cooked in the same manner as chicken breasts.
Eggs - Substitute with buttermilk: Buttermilk can help in coating the chicken and provides a similar binding effect.
Parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor profile.
Lemon juice - Substitute with lime juice: Lime juice provides a similar acidic and citrusy flavor.
Flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and provides a gluten-free option.
Unsalted butter - Substitute with ghee: Ghee has a similar rich flavor and can be used in the same quantities.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil.
Garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.
Dry white wine - Substitute with chicken broth with a splash of white vinegar: This combination mimics the acidity and depth of flavor of dry white wine.
Chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar savory base while being suitable for vegetarians.
Half and half - Substitute with coconut milk: Coconut milk can provide a creamy texture and is a good dairy-free alternative.
Black pepper - Substitute with white pepper: White pepper has a similar heat and can be used in the same quantities.
Salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with umami notes.
Fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that can complement the dish.
Lemon - Substitute with orange: Orange can provide a different but still citrusy flavor profile.
Parsley - Substitute with basil: Basil offers a fresh and slightly sweet flavor that can work well in the recipe.
Best Way to Present This Dish
Serve smaller portion sizes: Plate a single chicken breast fillet, sliced into elegant medallions, to showcase the golden crust and tender interior.
Use decoration: Garnish the plate with a delicate sprinkle of finely chopped fresh parsley and a few thin slices of lemon for a pop of color and freshness.
Create height: Place the rice or pasta in a small mound in the center of the plate, then lean the chicken medallions against it to create an appealing vertical presentation.
Sauce presentation: Drizzle the creamy lemon sauce artfully around the chicken and rice or pasta, ensuring it pools slightly at the base for a luxurious look.
Add texture: Include a small side of lightly sautéed vegetables such as asparagus or green beans, arranged neatly to add a contrasting texture and vibrant color.
Use a clean plate: Ensure the plate is spotless before serving, with no stray drips or smudges, to maintain a professional and refined appearance.
Final touch: Finish with a light dusting of parmesan cheese over the entire dish for an added layer of flavor and a touch of elegance.
Best Tools for This Recipe
Skillet: A large, flat-bottomed pan used for frying the chicken fillets and making the sauce.
Nonstick pan: An alternative to the skillet, ensuring that the chicken fillets do not stick during frying.
Shallow bowl: Used for beating the eggs, parmesan cheese, lemon juice, salt, and pepper, as well as for holding the seasoned flour.
Meat mallet: Used to pound the chicken breasts to an even thickness of ½-inch.
Tongs: Handy for flipping the chicken fillets while frying and for placing them on the paper towel-lined plate.
Paper towel: Used to line a plate for absorbing excess oil from the fried chicken fillets.
Garlic press: Useful for crushing the garlic cloves quickly and efficiently.
Measuring cups: Essential for accurately measuring the flour, chicken broth, and half and half.
Measuring spoons: Necessary for measuring the lemon juice, salt, pepper, and parsley.
Whisk: Used for beating the egg mixture to ensure it is well combined.
Spatula: Useful for stirring the sauce and ensuring it doesn't stick to the pan.
Knife: Needed for chopping the fresh parsley and slicing the lemon.
Cutting board: Provides a safe surface for chopping the parsley and slicing the lemon.
Serving plate: Used for presenting the finished creamy lemon chicken francese.
Saucepan: Optional, but can be used for making the sauce separately if preferred.
How To Store / Freeze This Recipe
Refrigeration:
- Allow the chicken to cool completely at room temperature.
- Transfer the chicken and sauce into an airtight container.
- Store in the refrigerator for up to 3-4 days.
- When ready to reheat, place the chicken and sauce in a skillet over medium heat until warmed through. You may need to add a splash of chicken broth or half and half to maintain the creamy consistency.
Freezing:
- Cool the chicken and sauce completely.
- Place the chicken fillets in a single layer on a baking sheet lined with parchment paper and freeze until solid.
- Once frozen, transfer the chicken fillets to a freezer-safe bag or container, separating each fillet with parchment paper to prevent sticking.
- Pour the sauce into a separate freezer-safe container, leaving some space at the top for expansion.
- Label and date the containers. The chicken and sauce can be frozen for up to 2 months.
- To reheat, thaw the chicken and sauce in the refrigerator overnight. Reheat the chicken in a skillet over medium heat, adding the sauce and a splash of chicken broth or half and half to maintain the creamy texture.
Microwave Reheating:
- Place the chicken and sauce in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on medium power in 1-minute intervals, stirring the sauce and turning the chicken occasionally, until heated through. Add a splash of chicken broth or half and half if the sauce becomes too thick.
Serving Suggestions:
- Serve the reheated creamy lemon chicken francese over freshly cooked rice or pasta.
- Pair with steamed vegetables like broccoli or asparagus for a complete meal.
- Garnish with freshly chopped parsley and a wedge of lemon for a burst of freshness.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish. Cover the dish with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the chicken is thoroughly warmed. This method ensures the chicken remains juicy and the sauce stays creamy.
For a quicker method, use the stovetop. Place the leftover chicken and sauce in a skillet over medium-low heat. Add a splash of chicken broth or half and half to help rehydrate the sauce. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally to prevent sticking and ensure even heating.
If you prefer using the microwave, place the leftover chicken and sauce in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, then stir the sauce and flip the chicken. Continue heating in 1-minute intervals until the chicken is warmed through. Be cautious not to overheat, as this can dry out the chicken.
To maintain the chicken's crispy texture, consider reheating the chicken separately from the sauce. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 10-15 minutes until crispy. Meanwhile, reheat the sauce on the stovetop over medium-low heat, adding a bit of chicken broth or half and half if needed. Once both are heated, combine and serve.
For an extra burst of flavor, add a fresh squeeze of lemon juice and a sprinkle of fresh parsley over the reheated chicken and sauce. This will revive the bright, zesty notes of the original dish.
Random Fact About This Recipe
A random fact about this recipe is that Chicken Francese is believed to have originated from Italian-American cuisine, despite its name suggesting a French origin. The dish typically features chicken cutlets that are dredged in flour and egg before being sautéed and served in a lemon and wine sauce.
Is This Recipe Economical for Home Cooking?
This creamy lemon chicken francese recipe is quite cost-effective for a household. The main ingredients like chicken breasts, eggs, parmesan cheese, and lemon are relatively affordable. The use of olive oil and butter adds a touch of richness without breaking the bank. Overall, this dish scores an 8 out of 10 in terms of cost-effectiveness. The approximate cost for a household of 4 people is around $20-$25 USD, making it a delightful yet economical choice for a family meal.
Is This Dish Healthy or Unhealthy?
This creamy lemon chicken francese recipe is a delightful blend of flavors, but it leans towards the indulgent side. The use of butter, half and half, and frying in oil adds a significant amount of saturated fat and calories. Additionally, the parmesan cheese and chicken broth contribute to the sodium content, which can be a concern for those watching their salt intake. However, it does include fresh parsley and lemon juice, which add some nutritional benefits and freshness.
To make this recipe healthier:
- Use skinless chicken breasts to reduce fat content.
- Substitute half and half with low-fat milk or unsweetened almond milk to cut down on saturated fat.
- Replace butter with a smaller amount of olive oil or avocado oil for healthier fats.
- Opt for whole wheat flour instead of regular flour to add fiber.
- Reduce the amount of parmesan cheese or use a low-sodium version.
- Use low-sodium chicken broth to decrease the sodium content.
- Serve with a side of steamed vegetables or a fresh salad instead of rice or pasta to increase the meal's overall nutritional value.
Editor's Thoughts on This Recipe
This creamy lemon chicken francese recipe is a delightful blend of tangy and savory flavors. The combination of parmesan in the egg wash adds a rich depth, while the lemon juice and white wine provide a refreshing acidity. The use of half and half creates a luscious, creamy sauce that perfectly complements the golden-brown chicken fillets. The garlic and parsley enhance the dish with aromatic and fresh notes. Serving it over rice or pasta makes it a complete and satisfying meal. Overall, it's a well-balanced and elegant dish that's sure to impress.
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Why trust this Creamy Lemon Chicken Francese Recipe:
This recipe for creamy lemon chicken francese is a must-try because it combines the tangy zest of lemon juice with the rich flavors of parmesan cheese and half and half. The use of dry white wine and chicken broth creates a depth of flavor that is both sophisticated and comforting. The garlic and fresh parsley add aromatic freshness, making this dish a perfect balance of creamy and zesty. Trust this recipe for a restaurant-quality meal at home.
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