This chicken francese recipe is easy and delicious Its great over pasta or rice or with a side of your favorite vegetable
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather all ingredients.
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Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour again to coat both sides. Repeat with remaining chicken.
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Heat oil in a nonstick skillet over medium heat. Add chicken and sauté until almost cooked through
about 4 minutes per side. Transfer to a paper towel-lined plate.
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
Heat chicken broth
wine
butter
lemon juice
parsley
salt
and pepper in a medium saucepan over medium-low heat
stirring occasionally
until butter melts. Stir water and cornstarch together in a small bowl until combined; add to broth mixture and cook until it thickens slightly
2 to 3 minutes.
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Place chicken into the prepared baking dish and pour sauce over top.
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Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear
10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
