Lemon Chicken Francaise

Lemon Chicken Francaise



  • 6 boneless, skinless chicken breasts
  • 1 cup all purpose flour
  • Salt and pepper
  • 6 eggs
  • 1 tsp. chives, chopped fine
  • 2 tbsp. grated parmesan cheese
  • 2 tbsp. grape seed oil
  • ½ cup white wine
  • Juice of 1 lemon
  • 2 tbsp. butter
  • 1 tbsp. capers (optional)
  • ¼ cup parsley, chopped


  1. Cover chicken breasts with plastic wrap and pound until ¼ inch thick
  2. Mix the flour, salt, and pepper in a bowl
  3. In a mixing bowl, beat the eggs with parmesan cheese and chives
  4. Heat the oil in a skillet over medium heat
  5. Dredge chicken breasts in seasoned flour, and then dip in the egg mixture. Place chicken in the skillet and sauté 2 to 3 minutes on each side until golden brown. Set aside
  6. Add the wine and lemon juice to the pan and simmer 5 minutes. Roll the butter in flour and add to the pan. Turn heat down and stir until sauce thickens
  7. Add the capers and parsley. Return the chicken to the pan and spoon the sauce over it.

455 calories

42 grams protein

22 grams fat

18 grams carbs


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