Creamy Chicken Francaise (Printable Version)

Tender chicken filets cooked in a creamy lemon and garlic sauce with Parmesan and fresh parsley.

# Ingredients Required:

→ Chicken

01 - 900 grams boneless, skinless chicken breasts, halved lengthwise into four 2 cm thick cutlets

→ Coating and seasoning

02 - 60 grams all-purpose flour
03 - 2 large eggs
04 - 25 grams grated Parmesan cheese
05 - Salt and freshly ground black pepper to taste

→ Cooking fats

06 - 60 milliliters olive oil
07 - 30 grams unsalted butter

→ Sauce

08 - 240 milliliters low-sodium chicken broth
09 - 240 milliliters heavy cream or half-and-half
10 - 4 cloves garlic, minced
11 - 1 lemon, juiced
12 - 3 tablespoons fresh parsley, chopped, divided

# Guide to Cooking:

01 - In a shallow bowl, whisk together the eggs and Parmesan cheese until fully combined. In a separate shallow plate, mix the flour with salt and pepper.
02 - Dredge each chicken cutlet first in the flour mixture, then dip into the egg mixture, ensuring even coating. Allow excess egg mixture to drip off.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken cutlets and cook for 4 to 5 minutes per side until golden brown and cooked through, adjusting heat to prevent burning.
04 - Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate. Cover loosely to keep warm.
05 - Return skillet to medium-high heat. Add minced garlic and sauté for 15 seconds until fragrant, stirring continuously. Slowly whisk in chicken broth, scraping browned bits from bottom of the pan. Simmer for 4 minutes until slightly reduced.
06 - Reduce heat to medium-low and whisk in heavy cream and 2 tablespoons of chopped parsley. Cook for 2 minutes until sauce thickens.
07 - Whisk in lemon juice continuously to prevent curdling. Cook for an additional 2 minutes.
08 - Return chicken to skillet, spoon sauce over each piece, garnish with remaining parsley, and serve promptly.

# Extra Suggestions:

01 - To prevent the cream from curdling when adding lemon juice, whisk continuously and keep the heat low.

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