Description
A classic Italian-American dish featuring tender chicken cutlets lightly battered and pan-fried, then simmered in a bright, lemony butter sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1/4 cup olive oil
- 1/4 cup butter
- 1 cup chicken broth
- 1/3 cup lemon juice
- 1 lemon, thinly sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Flatten chicken breasts to about 1/2 inch thickness and season with salt and pepper.
- Place flour in one shallow dish. In another, whisk eggs and milk.
- Dredge chicken in flour, then dip in egg mixture, coating completely.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add chicken broth and lemon juice, stirring to deglaze the pan.
- Return chicken to the skillet, add lemon slices, and simmer for 5 minutes until the sauce thickens slightly and chicken is cooked through.
- Garnish with chopped parsley and serve hot.
Notes
- For extra richness, add a splash of white wine to the sauce.
- Delicious served over pasta, rice, or mashed potatoes.
- Adjust lemon juice to taste for a milder or stronger lemon flavor.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 390
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg
Keywords: chicken francese, lemon chicken, Italian chicken recipe, chicken in lemon butter sauce, easy chicken dinner