Rachael Ray Chicken Francese

This Rachael Ray Chicken Francese recipe is a delicious and elegant dish that is perfect for a special dinner at home. The chicken is tender and flavorful, and the lemony sauce adds a bright and tangy finish.

Rachael Ray Chicken Francese

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • Salt and pepper to taste

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
  2. In a shallow dish, combine the flour with a pinch of salt and pepper.
  3. In another dish, beat the eggs with the Parmesan cheese and parsley.
  4. Dredge the chicken breasts in the flour, then dip them in the egg mixture.
  5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 minutes per side.
  6. Remove the chicken from the skillet and set aside.
  7. Reduce the heat to medium and add the chicken broth, lemon juice, and capers to the skillet. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
  8. Return the chicken to the skillet and simmer for another 2 minutes.
  9. Serve the chicken with the sauce spooned over the top.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Protein
25g
Carbohydrates
10g
Fat
18g

Supplies

Skillet Plastic wrap Shallow dish Whisk

Tools

Meat mallet Cooking tongs

Serving suggestions

Serving suggestions: Serve the chicken francese with a side of pasta or a green salad.

Tips & tricks

Tips: Be sure not to overcrowd the skillet when cooking the chicken, as this can prevent proper browning.

Cost

$20