Chicken Francaise

Prep 45 min
Total 45 min
Servings 4

This Chicken Francaise is the lemon-infused dinner your weeknight rotation has been missing. Coat the chicken in a well-seasoned flour mixture, dip in an egg wash and it’ll be ready for its buttery skillet bath. Once the chicken is cooked, a luscious sauce made from broth, butter, flour and lemon juice is whisked together and poured over the golden-brown chicken. Serve the chicken and velvety sauce over fresh linguine for an impressively easy dinner.

By Betty Crocker Kitchens

Updated February 26, 2020

Make with

Gold Medal Flour

Ingredients

4

boneless skinless chicken breasts
1 1/2

cups Gold Medal™ all-purpose flour
Salt and pepper to taste
2

to 3 eggs
4

tablespoons Butter with Olive Oil & Sea Salt
2

tablespoons Gold Medal™ all-purpose flour
1

cup Progresso™ chicken broth (from 32-oz carton)
Juice of 1 lemon
Hot cooked linguine or pasta of your choice

Steps

1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2

In medium bowl, place 1 1/2 cups flour; add salt and pepper. In another bowl, beat eggs with whisk or fork. Coat chicken with flour, then dip in eggs and again in flour.
3

In large skillet, melt 2 tablespoons of the butter over medium heat. Cook chicken in butter about 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
4

Add remaining 2 tablespoons butter to hot skillet; stir in 2 tablespoons flour with whisk until smooth. In small bowl, mix broth and lemon juice. Slowly pour broth mixture into butter mixture, stirring constantly with whisk. Return chicken to skillet, turning to coat with sauce. Cook about 2 minutes until sauce is thickened and chicken is hot.
5

Serve chicken and sauce over linguine.

Use 1/2 cup white wine for 1/2 cup of the chicken broth, if desired.
Be sure to whisk continually while making the sauce to avoid lumps. The sauce can easily be doubled.
Sautéed mushrooms and asparagus make a complementary side dish to this entrée.

No nutrition information available for this recipe