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Chicken Francese

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    Serves:
    4

This zesty chicken scaloppini in a lemon-butter sauce is an Italian-American dish that was popular in New York in the ’70s. It’s so delicious, it deserves a comeback.

Recipe tags: chicken base, easy difficulty, main, chicken, skillet

Ingredients

Quantity Ingredient
2 eggs
2 Tbsp Better Than Bouillon® Roasted Chicken Base
⅓ cup butter
4 boneless skinless chicken breasts, fresh or frozen, thawed
½ lemon, sliced
½ cup lemon juice
½ cup finely chopped fresh parsley
½ cup all-purpose flour

Directions

  • 1

    In shallow dish, beat together eggs, 1 tsp Roasted Chicken Base and 2 tbsp water in shallow dish. Place flour in separate shallow dish; set aside.

  • 2

    Pound each chicken breast into 1/4-inch thickness between 2 sheets of plastic wrap.

  • 3

    Melt butter in large skillet set over medium heat. Dredge chicken in flour, then dip in egg mixture. Cook chicken, in 2 batches, for 2 to 3 minutes per side or until golden brown and cooked through. Transfer to plate.

  • 4

    Add lemon slices to pan; cook for 1 minute. Stir in 1/2 cup water and remaining Roasted Chicken Base; bring to boil. Reduce heat to medium-low; cook for 6 to 8 minutes or until sauce is slightly thickened. Stir in lemon juice. Return chicken to pan; cook for 1 to 2 minutes or until well coated. Sprinkle with parsley.

Tips: For best practice, thaw frozen chicken breasts overnight in airtight container or resealable plastic freezer bag on drip-less tray or bowl in fridge. Substitute dry white wine for water if desired.