Chicken Francaise

By charlotteh371

Ingredients

• 6- 6oz. Boneless Chicken Breasts (or 30 Chicken Tenders, uncooked)
• 4 tbsp. Butter
• 1/2 c. Canola Oil
• 3 Large Eggs
• 2 tbsp . Lemon Juice
• 2 tbsp . Milk
• 1 tbsp . Parsley
• 1 c . All-Purpose Flour
• For the Lemon Sauce
• 1 Stick Butter
• 1/4 c . Lemon Juice
• 3/4 c . White Wine
• 3 c . Low Sodium Chicken Broth
• 1 tsp . Parsley
• 1 tbsp . Cornstarch
• 1 Lemon
• Salt and Pepper, to taste

Preparation

Step 1

For the Chicken Francaise

Preheat oven to 350 degrees F.
You will need two separate bowls to coat the chicken; one for the flour and one for the egg wash-eggs, lemon juice, milk and parsley; whisk all together
Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned.
Place cooked chicken directly in your baking dish and repeat until all of the chicken is cooked through. (If you need to, you can add 2 Tbsp. butter and 1/4 Cup Canola oil if the oil mixture in the pan has been depleted by cooking).
Pour the lemon sauce over your cooked chicken. Slice lemons in 1/4" slices and put on top. Bake for 30 minutes.
For the Lemon Sauce
In a medium saucepan, melt the butter over medium heat.
Add lemon juice and white wine.
Add 2 3/4 cups of chicken broth (reserving 1/4 cup) and parsley. Bring to a boil and stir for approximately 5 minutes.
In a measuring cup, add remaining 1/4 cup of chicken broth and 1 1/2 Tbsp cornstarch and stir together until the cornstarch is dissolved. Add the cornstarch mixture to the saucepan and stir constantly until sauce gets slightly thickened.