Chicken Francese with Easy Lemon Butter Sauce

Ingredients

For the Chicken

• 2–4 boneless, skinless chicken breasts, pounded to even thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Lemon Butter Sauce

• 3 tablespoons butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• ½ cup chicken broth
• 1 teaspoon chopped parsley (optional)

Instructions

1. Prepare the Chicken
   Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off excess, then dip into beaten eggs to coat.
2. Cook the Chicken
   Heat olive oil in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side, or until golden brown and fully cooked. Remove the chicken and set aside.
3. Make the Lemon Butter Sauce
   In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in chicken broth and lemon juice. Simmer for 2–3 minutes until slightly reduced.
4. Combine Chicken and Sauce
   Return the chicken to the skillet and spoon the sauce over the top. Cook for an additional 1–2 minutes to heat through.
5. Serve
   Transfer the chicken to plates and pour extra sauce over the top. Garnish with chopped parsley if desired.

Serving Suggestions

Serve with pasta, rice, or steamed vegetables for a bright and flavorful meal.