Chicken Francese

Chicken Francese is one of my favorite meals. It's a lemony, buttery chicken that I can eat over and over again. Would it be crazy to tell you that I've even gone in the middle of a hurricane to pick some up? It's our secret.

Here are the ingredients needed:

Start off with a chicken breast. If the chicken breast has bone in (like mine did), make sure you cut the bones and trim the fat off the chicken. Repeat after me: No bones in the chicken. No bones in the chicken. OK, good.

Wash your hands.

Next, cut 4 lemons and squeeze the juice out of it into a bowl. Put some muscle into it! Set the bowl aside.


Since Chicken Francese is lightly breaded, you must prep your "station". This consists of flour, egg and more flour. Prep your flour into one pan. Crack the eggs and whisk them until they are a light yellow color. Add 1 teaspoon of water. The eggs should look like this

Get your chicken breasts and wash them with water to remove any bacteria. Then pat them dry with a clean kitchen towel or paper towels.

Wash your hands.

Take a sheet of parchment paper and set it on a plate or pan. Season your chicken with seasoning of your choice. In this case, I used salt, black pepper and lemon pepper. Season both sides of the chicken and place it down on the parchment paper. (Don't worry, the seasoning will not come off).

Take your chicken breast and cover it in flour first, then egg and then flour again.

Here's the broken record again, but please- wash your hands.

Grab a large skillet pan and add 2 Tablespoons of vegetable oil. Heat the oil and skillet on medium- high. If you're not sure how hot the oil is, take a pinch of flour and drop it into the oil. If it sizzles, then it's ready to go!

Place your chicken onto the pan.

You're only putting the chicken to brown the sides. You want the chicken to have a light golden color on each side. Please, please, please do not over cook the chicken!

In the meantime, set your little oven on 375 degrees.

Take a look.

"Well hello there, Mr. & Mrs. Chicken...." Yes, I sometimes talk to my food. Don't judge me.

Get a baking sheet ready with foil and grease the foil. Lightly. Put chicken on foil and pop 'em in the oven.

Leave them in the oven for 15-20 minutes. If your chicken is on the thin side, then leave it in for 15 minutes. If your chicken is on the "heavier" side, leave it in for 17-20 minutes.

While the chickens are in the oven, let's make the sauce. You'll need 1/2 stick of unsalted butter, your lemon juice from before and 1 Tablespoon of chicken broth.

Melt the butter first, then add lemon juice and chicken broth. If you want it a little more lemony, then get your last lemon left and zest the lemon. Zest 1 Tablepsoon of zest inside the sauce.

DING! Chicken's ready!

Remove chickens from the oven and put it on a plate. Pour the sauce over the chicken while it's still hot. This will allow the chicken to absorb all the yummy, buttery, lemony goodness.

Quick- get the lemon you used for the zest and slice it up for garnish.

Ta-da! Bon appetit.

Recipe

Serves 2

* 2 chicken breast (preferably without bone)
* Seasoning of your choice
* 5 lemons
* 1/2 stick of unsalted butter
* 1 cup flour
* 2 eggs
* 1 Tablespoon of chicken broth