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Delicious Easy Chicken Francese served in a lemon butter sauce with crispy egg battered chicken.

Easy Chicken Francese Egg Battered Lemon Skillet

A quick and elegant dinner featuring tender chicken in a bright lemon sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken breasts, sliced thin or pounded Thin pieces cook quickly and evenly.
  • 2 large Eggs For the signature egg coating.
  • 1 cup All purpose flour For light dredging.
  • 2 large Lemons Fresh juice and slices are best.
  • 1 cup Chicken broth To build the sauce.
  • 4 tablespoons Butter For a silky finish.
  • 2 tablespoons Olive oil For skillet cooking.
  • 1 clove Garlic (optional) For extra flavor.
  • to taste Salt To season the chicken.
  • to taste Black pepper To season the chicken.
  • 2 tablespoons Parsley For garnish.

Method
 

Preparation
  1. Slice or pound the chicken thin, then season both sides with salt and pepper.
  2. Set out two shallow bowls: one with flour, one with beaten eggs.
Cooking
  1. Heat olive oil and a bit of butter in a skillet over medium heat.
  2. Dredge chicken in flour, then dip into egg, letting the extra drip off.
  3. Cook chicken in the skillet until golden, about 3 to 4 minutes per side depending on thickness. Move cooked pieces to a plate.
  4. Add a little more butter if the pan is dry, then pour in broth and lemon juice. Scrape up the browned bits.
  5. Let the sauce simmer a couple minutes, then add lemon slices if desired.
  6. Return chicken to the skillet for a minute or two so it soaks up that lemony sauce.
  7. Finish with parsley and an extra squeeze of lemon if desired.

Notes

For optimal results, use fresh lemon juice and keep the chicken thin. Make sure to simmer the sauce properly for enhanced flavor.