Chicken Francese Recipe Recipes Net

Ingredients

2chicken breasts,boneless, skinless, cut in half

½tspkosher salt

¼tspblack pepper

½cupall-purpose flour

4large eggs,beaten

½cupunsalted butter,divided

½cupwhite wine

1½cupschicken broth

½tspgarlic powder

¼tsppaprika

2lemons,1 juiced and 1 sliced

1tbspcornstarch

1tbspwater

Season the chicken with salt and pepper, then coat with flour.

Dredge the chicken into the beaten eggs.

Transfer to the pan with 4 tablespoons of butter, then sear for 3 to 4 minutes on each side until browned on both sides on medium high heat.

Remove the chicken from the pan.

Whisk in the wine, broth, garlic powder, paprika, and the remaining butter and lemon juice over medium-heat.

Whisk together the cornstarch with water in a small bowl, then pour it into the skillet.

Let the sauce thicken for 3 to 4 minutes.

Add the chicken back in, topping with lemon slices.

Let the sauce reduce by half for another 8 to 10 minutes.

Serve warm, and enjoy!