Delicious Easy Chicken Francese
Description
This easy chicken francese recipe features lightly battered chicken that's baked with a buttery mixture of lemon juice, fresh herbs, and wine.
Ingredients
•
1/2 cup all-purpose flour
•
4 large eggs, beaten
•
1 pound skinless, boneless chicken breast halves
•
2 tablespoons olive oil, or as needed
•
2 cups chicken broth
•
1/2 cup white wine
•
1/4 cup butter
•
2 medium lemons, juiced
•
1 teaspoon chopped fresh parsley
•
salt and pepper to taste
•
2 teaspoons water
•
1 teaspoon cornstarch
Directions
1
Gather all ingredients.
2
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.
3
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.
4
Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
5
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.
6
Place chicken into the prepared baking dish and pour sauce over top.
7
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).