Chicken Francese
Lemon and butter chicken cutlets — Creamy Lemon Chicken, Chicken Piccata, Lemon chicken with white wine sauce, Chicken francese — for a quick weeknight dinner.
★ dinner
dinnerIngredients
- Package of Chicken Tenders
- 1 Lemon
- 1/2 cup Flour
- 2 tablespoons Olive Oil
- 3 cloves Garlic
- Salt & Pepper
- 2 Tablespoons Butter
- 1/2 Cup Chicken Broth
- 3 Tablespoons Lemon Juice
- 1 cup Heavy cream
- Half of lemon Lemon slices
- 1 Teaspoon Italian seasoning
Instructions
- 1Season both sides of the chicken with salt & pepper, Italian seasoning. Dredge the seasoned chicken in flour then shake off any excess.
- 2Put olive oil in a large nonstick skillet over medium heat and warm. Place chicken in skillet & Cook prepared chicken on both sides, about 4-5 minutes per side, until golden brown or until internal temperature reaches 165°. Remove chicken from pan then set aside
- 3Be sure to not wipe the pan clean. This keeps the flavor! Melt 2 tablespoons unsalted butter, then add garlic, then cook until fragrant. Add chicken broth & 1 tablespoon lemon juice. Taste, then add more lemon juice if desired (I ended up adding about 3 tablespoons total). Bring to a simmer. Then stir in heavy cream then add salt and pepper to taste until evenly combined.
- 4Return chicken to the pan and bring to a simmer. Simmer for another 4-5 minutes until the sauce has thickened up a bit. Serve with lemon slices and Enjoy!
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Open in Pepper →Thin Chicken Cutlets In Lemon Butter
A thin chicken cutlet, floured and browned in butter, cooks in minutes and tastes like you fussed. The lemon sauce comes together right in the same skillet with the browned bits left behind.
Cooks on Pepper reach for this collection on nights when the chicken is still in the fridge at five o'clock and everybody wants to eat by six.
Every recipe here is built on that same skillet: Creamy Lemon Chicken with chicken tenders, Chicken Piccata and Lemon Chicken Piccata, Lemon chicken with white wine sauce and spinach, and Chicken francese.
Quick Tips
- 1
Pound the cutlets even
Put the breasts between plastic wrap and pound to about 1/4 inch so they cook through in 3 to 4 minutes a side.
- 2
Dry the chicken first
Pat each piece dry with paper towels before flouring, or the coating slides off in the pan.
- 3
Shake off extra flour
Dredge in seasoned flour, then tap the cutlet twice so only a thin layer stays and the sauce doesn't turn pasty.
- 4
Add lemon at the end
Stir in the lemon juice off the heat during the last minute so it stays bright instead of turning bitter.
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