Lemony Chicken Francese

Lemon Chicken Francese 🍋 if you LOVE lemon like I do, you’ll love this recipe!! This is the most frequently requested dinner in my home, and although it takes a bit more elbow grease than my usual recipes, once you learn the steps you’ll be able to whip it up in no time!

I made this for my husband in the early days of us dating, my own special love potion I guess.. I knew the way to his heart, that's for sure! Jokes aside, he had never heard of quinoa before (to be fair, it was the beginning of 2014 when it was JUST becoming all the rage and not very main streamed), but he willingly tried it and loved it, so that's always what I use as a carb for this meal. I'll switch it up with the veggie, either green beans, carrots, roasted Brussel sprouts, etc.. make whatever you're family favorite is! Sometimes in a pinch I'll use frozen glazed carrots from Green Giant or the like.

Ingredients:

-2-4 thin chicken breasts

-1/2 cup flour

-3 raw eggs, lightly scrambled

-salt/pepper to taste

-1/4 cup olive oil

-1/2 cup chicken stock

-1/4 cup dry white cooking wine

-2 tbsp lemon juice (or more if you love lemon like I do!)

-1 lemon

-1 tsp corn starch mixed with water (follow directions on label)

-veggie & carb as sides- I usually use garlic infused quinoa & roasted green beans!

Prep:

1. Heat oil on medium-high heat

2. While waiting for pan to warm, prepare your chicken

3. Dredge chicken in flour that’s been seasoned with salt & pepper. Make sure to coat chicken on all sides

4. Dip floured chicken in eggs, then back into flour to coat fully

5. Once oil is hot and all chicken breasts have been floured, add to the pan so they aren’t touching

6. Allow to cook on first side for 6-10 minutes. Turn heat down if browning too quickly.

7. Once first side is a nice golden brown color, flip to cook on second side .. add more olive oil if pan becomes dry

8. Cook for another 6-10 minutes (will depend on the thickness of your chicken)

9. Once chicken is cooked, remove chicken to rest on a plate

10. Add more olive oil if needed (just need a little). Add chicken stock. Bring to a low simmer

11. Stir or whisk sauce occasionally. Add lemon juice. Continue to simmer

12. Once sauce has cooked down a bit, mix your cornstarch and add to sauce, mixing well to thicken sauce

13. Once sauce has thickened, turn heat down to low-medium. Add a few lemon slices and chicken back to pan to warm

14. Spoon some sauce over chicken. Keep in pan for 2-3 minutes then serve warm with sides