A delightful twist on the classic Chicken Francaise, featuring a rich lemon butter sauce and a touch of fresh herbs.
Prepare the dredging mixture by combining the flour, salt, and pepper in a shallow bowl.
Ensure the flour mixture is well combined for even seasoning.
Pound the chicken breasts to an even thickness using a meat pounder.
Place the chicken between plastic wrap to prevent mess.
Dredge the chicken in the flour mixture, shaking off any excess.
A light coating is sufficient for a crispy texture.
Whisk the eggs in a separate bowl to create an egg wash.
Add a splash of water for a smoother wash.
Dip the floured chicken into the egg wash, ensuring an even coating.
Let any excess egg drip off before cooking.
Heat the olive oil in a frying pan over medium-high heat.
The oil is ready when it shimmers.
Cook the chicken in the pan for 3-4 minutes on each side until golden brown. Remove and set aside.
Avoid overcrowding the pan for even cooking.
Slice the lemon thinly and caramelize the slices in the same pan.
Caramelized lemon adds a sweet and tangy flavor.
Deglaze the pan with white wine, scraping up any browned bits.
This step enhances the sauce's depth of flavor.
Add the chicken broth and let the sauce reduce slightly.
Simmer until the sauce thickens slightly.
Stir in the butter to create a smooth sauce.
Swirl the butter in gently to emulsify the sauce.
Return the chicken to the pan, spooning the sauce over it. Cook for an additional 2 minutes.
Ensure the chicken is fully coated in the sauce.
Transfer the chicken to a serving platter, garnish with parsley, and serve with the caramelized lemon slices.
Serve immediately for the best flavor and texture.
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