1/3 Photos of Chicken Francese
Bert's Kitchen Witch's Note:
This recipe is one that my friend, Susie Patterson, gave me a few years ago. We love this with steamed fresh asparagus and roasted new potatoes.
My Private Note
Units: US | Metric
- 4 boneless chicken breasts
- 3/4 cup all-purpose flour
- 3 large eggs
- 1/3 cup parmesan cheese (grated)
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried tarragon
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 tablespoon butter (real butter is best)
- 1/4 cup lemon juice
- 4 lemon slices (for garnish)
- 4 sprigs fresh parsley (for garnish)
- 1Pound out chicken breasts to about 1/4 inch thickness.
- 2Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
- 3Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
- 4Heat olive oil and butter over medium-high heat in a large skillet.
- 5Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
- 6After dipping in the egg, redredge in the flour, and shake off excess.
- 7Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
- 8Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
- 9Garnish with lemon slices and fresh parsley.
- 10Serve immediately.
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Nutritional Facts for Chicken Francese
Serving Size: 1 (254 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 550.9
- Calories from Fat 295
- Total Fat 32.8 g
- Saturated Fat 9.7 g
- Cholesterol 266.3 mg
- Sodium 875.7 mg
- Total Carbohydrate 21.3 g
- Dietary Fiber 1.1 g
- Sugars 1.0 g
- Protein 41.0 g