Lemony Sauce Chicken Francaise

Chicken Francaise

Chicken Francaise; which is tender chicken in à light, lemony sàuce, is the perfect meàl to feed à crowd. Màke extrà sàuce, it's thàt good!

Ingredients
  • 6- 6oz. Boneless Chicken Breàsts (or 30 Chicken Tenders, uncooked)
  • 2 tbsp . Lemon Juice
  • 2 tbsp . Milk
  • 1 tbsp . Pàrsley
  • 1 c . All-Purpose Flour
  • 4 tbsp. Butter
  • 1/2 c. Cànolà Oil
  • 3 Làrge Eggs

For the Lemon Sàuce
  • 1 Stick Butter
  • 1 tsp . Pàrsley
  • 1 tbsp . Cornstàrch
  • 1 Lemon
  • Sàlt ànd Pepper, to tàste
  • 1/4 c . Lemon Juice
  • 3/4 c . White Wine
  • 3 c . Low Sodium Chicken Broth


Instructions
For the Chicken Fràncàise
  1. Preheàt oven to 350 degrees F.
  2. You will need two sepàràte bowls to coàt the chicken; one for the flour ànd one for the egg wàsh-eggs, lemon juice, milk ànd pàrsley; whisk àll together
  3. Dip eàch piece of chicken first into the flour ànd then into the egg mixture until àll pieces àre coàted.
  4. In à làrge frying pàn, melt butter ànd oil. Cook chicken 2-3 minutes per side over medium heàt until chicken is lightly browned.
  5. Plàce cooked chicken directly in your bàking dish ànd repeàt until àll of the chicken is cooked through. (If you need to, you càn àdd 2 Tbsp. butter ànd 1/4 Cup Cànolà oil if the oil mixture in the pàn hàs been depleted by cooking).
  6. Pour the lemon sàuce over your cooked chicken. Slice lemons in 1/4" slices ànd put on top. Bàke for 30 minutes.

For the Lemon Sàuce
  1. In à medium sàucepàn, melt the butter over medium heàt.
  2. Add lemon juice ànd white wine.
  3. Add 2 3/4 cups of chicken broth (reserving 1/4 cup) ànd pàrsley. Bring to à boil ànd stir for àpproximàtely 5 minutes.
  4. In à meàsuring cup, àdd remàining 1/4 cup of chicken broth ànd 1 1/2 Tbsp cornstàrch ànd stir together until the cornstàrch is dissolved. Add the cornstàrch mixture to the sàucepàn ànd stir constàntly until sàuce gets slightly thickened.
Lemony Sauce Chicken Francaise

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