Easy After-Work Chicken Française

Ingredients

• 2 cups all-purpose flour for dredging , or as needed
• salt and ground black pepper to taste
• 2 large eggs , beaten
• 1 pound thin-sliced chicken breast cutlets
• 2 tablespoons vegetable oil , or as needed
• 0.5 cups butter
• 2 cups chicken broth
• 0.25 cups lemon juice
• 2 tablespoons all-purpose flour
• 4 sprigs fresh parsley
• 1 medium lemon , cut into wedges

Instructions

1. 1

   Gather all ingredients.

2. 2

   Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in a separate shallow bowl.

3. 3

   Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.

4. 4

   Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 ½ to 3 ½ minutes per side; transfer to a plate.

5. 5

   Melt butter in the same skillet over medium-low heat.

6. 6

   Whisk in 2 tablespoons flour and stir until the mixture becomes light golden brown, about 5 minutes.

7. 7

   Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.

8. 8

   Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.

9. 9

   Garnish with parsley and serve with lemon wedges.