Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds
- All-purpose flour: 3/4 cup
- Salt and black pepper: to taste
- Olive oil: 1/4 cup
- Unsalted butter: 4 tablespoons
- Lemon juice: 1/2 cup
- Dry white wine: 1/2 cup
- Chicken broth: 1/2 cup
- Heavy cream: 1/2 cup
- Fresh parsley, chopped: 1/4 cup
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat a large skillet over medium heat.
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour and shake off any excess.
- Heat the olive oil in the skillet and add the chicken breasts. Cook for 5 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter and add the lemon juice, white wine, and chicken broth. Bring to a simmer and cook until reduced by half.
- Stir in the heavy cream and cook until the sauce has thickened.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Cook for 2-3 minutes more, or until the chicken is heated through.
- Garnish with parsley and serve with your favorite sides.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 20 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and juicy chicken
- Creamy, flavorful sauce
- Bright and tangy lemon flavor
- Served over a bed of pasta, rice, or mashed potatoes
User Comments:
- "This is the best chicken francese I've ever had!"
- "The sauce is so delicious, I could eat it with a spoon."
- "This recipe is easy to follow and the results are amazing."
- "I love the bright lemon flavor in this dish."
- "My family loved this recipe, and I will definitely be making it again."
Special Precautions and Tips:
- Use boneless, skinless chicken breasts for a more tender result.
- If you don't have dry white wine, you can substitute chicken broth.
- Serve this dish immediately to ensure the chicken stays crispy.
- Garnish with fresh parsley for a bright, fresh finish.
