Creamy Chicken Francese
A delightful dish that combines crispy fried chicken with a luscious lemony sauce, perfect for impressing family and friends.
Ingredients
For the chicken
- 2 pieces eggs Large eggs, for coating
- 2 tbsp grated parmesan cheese For added flavor
- 1 cup all-purpose flour For dredging
- 1.25 lb thin-sliced skinless boneless chicken breast halves Ensure the chicken is thinly sliced for even cooking
- Vegetable oil For frying
For the sauce
- 2 cloves garlic, minced Fresh garlic adds flavor
- 1/8 tsp crushed red pepper Adjust according to spice preference
- 1 cup Swanson® Natural Goodness Chicken Broth
- 1 piece lemon, sliced thin For garnish and flavor enhancement
- Fresh chopped parsley For garnish
Instructions
Preparation
- In a shallow bowl, whisk together the eggs and parmesan cheese.
- In another shallow bowl, place the flour.
Cooking
- Dip each chicken breast half in the flour, then coat it in the egg mixture, allowing any excess to drip off.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and keep warm.
- In the same skillet, add garlic and crushed red pepper; sauté briefly.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet. Bring to a simmer and let it reduce slightly.
- Return the chicken to the skillet and coat it with the sauce.
Notes
Serve hot with a generous drizzle of the creamy sauce. This dish can be served with pasta, rice, or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.