Lemon Francese Sauce Recipes

LEMON CHICKEN FRANCESE

Steps:

• Use thick Chicken Breast. Run a knife lengthwise from the thickest part of the breast and run it through the chicken breast. Open the Chicken into a butterfly and cut the center. You'll get two perfect-sized Chicken Filets.
• Season the Chicken Fillets with Salt and Pepper and keep them in a shallow bowl. Make a breading station on your kitchen counter using two more shallow bowls.
• In one bowl, spread All-Purpose flour, followed by salt and pepper. Toss to combine and spread it out in the bowl.
• In the next bowl, crack open two eggs. Pour Heavy cream, lemon juice, lemon zest, and Parmesan cheese into this. Whisk the eggs using a wired whisk or a fork.
• Heat a skillet with olive oil. As the oil shimmers, reduce the heat to medium-low. Now, starting with the battering, dip the Chicken fillets, first in the flour mixture and once it gets coated with flour, dip them in the egg mixture. After dipping in the egg mixture, transfer to the skillet and cook for 2-3 minutes (each sides). Once the Chicken cutlets are ready, transfer to a serving dish.Do not feel tempted to coat all the chicken fillets at once. This needs to be done slowly and in batches. Do not crowd the skillet with Chicken Fillets. Add not more than four fillets at a time.
• Get rid of the excess oil from the skillet. Add a stick of butter to the same skillet. As the butter shimmers, add the lemon slices and turn the heat down to medium-low. Allow them to brown for 2-3 minutes, tossing midways. Once they start to turn brown, remove them from the pan and arrange over the Chicken Cutlets.
• Finally, to make a creamy sauce, add some more butter in the same skillet. As the butter shimmers, add minced garlic and saute until fragrant for 1 minute over medium-high heat. Now, pour in White Wine along with Lemon Juice, and toss to combine. Allow the White Wine to reduce. As the sauce reduces, pour Heavy Cream and Chicken Broth and reduce the sauce for 2-3 minutes over medium-low heat. Once the sauce gets creamy, serve over the chicken cutlets.
• Garnish with some freshly chopped Parsley and serve immediately

CHICKEN FRANCESE

Steps:

• Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.
• Heat a large pan to medium-high heat. Season chicken with salt and pepper on both sides. Dredge chicken into flour, shake off excess and dip into egg. Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets. Do not crowd. Work in batches. Use more oil/butter as required for subsequent batches.
• Fry cutlets for 3 minutes per side, then place on paper towels to drain.
• Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon. Turn heat to medium-high and bring sauce to boil for 3-4 minutes.
• Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth). If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes. Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.
• When satisfied with the sauce's taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes. Add the chopped parsley on top. Enjoy!

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE

Steps:

• Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
• In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
• Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
• Fat: 36g (before), 8.6g (after)
• Calories: 611 (before), 232 (after)
• Protein: 29g
• Carbohydrates: 11g
• Cholesterol: 57mg
• Fiber: 2g
• Sodium: 396mg