Thursday, August 1, 2013

Chicken Franchese (Lemon Chicken)

Another one of 1,001 ways to use boneless, skinless chicken breasts!  :-) 

4 skinned and boned chicken breasts (about 1 1/2 lb.) 
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided 
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper.

Lightly dredge chicken in flour, shaking off excess.

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat.

Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

Transfer chicken to a plate and prepare the lemon sauce

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. 
Add Lemon Juice

Add broth

Add 8 lemon slices.

Flip lemons once, then remove from heat

Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts.

Pour sauce over chicken. Serve immediately. Garnish, if desired.
Pouring pan of sauce over chicken

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