This chicken recipe is perfect for a Francophile like me (mostly because, in addition to being very French, it’s extremely quick and simple to make!). Most Chicken Française recipes call for a lot of butter, which makes the dish much richer. However, I prefer to use a tiny bit of butter along with some extra virgin olive oil, as it lightens it up considerably.
Lots of fresh lemon, lots of fresh parsley…all you need to round out the meal is some brown rice and a vegetable (steamed spinach, roasted broccoli and roasted asparagus work especially well with the lemony sauce). Trust me when I tell you that this a recipe you will reach for on busy weeknights but, also, when entertaining at home.
- 1 egg beaten
- ½ lemon juiced
- 1 cup all purpose flour gluten free flour may be substituted to make the recipe GF
- ¼ tsp. Garlic powder
- 1 pinch paprika
- 6 boneless and skinless chicken cutlets pounded thin, if they’re not already cut thin
- 1 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 1 additional lemon juiced
- 2 Tbsp. fresh parsley chopped
- Salt and pepper to taste
In a shallow bowl/dish, mix together the egg and the juice of ½ lemon. In another shallow bowl/dish, combine the flour, garlic powder and paprika. Dip each chicken cutlet into the egg mixture, then the flour mixture.
Heat butter and olive oil in a large skillet over medium heat. Add the chicken cutlets and cook until golden brown on each side.
In a medium bowl, combine the broth and the juice of 1 lemon. Pour this mixture over the chicken cutlets in the skillet. Reduce the heat to medium-low and let simmer for approximately 8 minutes, until the chicken is cooked through. Add the chopped parsley and salt/pepper, to taste.
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