Quick Chicken Francaise

Looking for a satisfying, delicious chicken dish but short on time? This dish can be made in 35 minutes or less and ready to eat.  Just add a roll,  vegetable or salad and you have a balanced meal.

Adapted from Allrecipes.com

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 servings | Prep Time: 15 minutes | Cook Time: | Ready in: 35 minutes

Ingredients

• 3/4 cup flour, plus 2 T for sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1 lb chicken breast cutlets ( or boneless, skinless chicken breasts, quartered and pounded to 1/2 inch thickness)
• 1/2 cup olive oil
• 1/3 cup butter or ghee
• 1 cup sliced mushrooms
• 2 tsps. fresh thyme leaves
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Stir together 3/4cup flour, the salt, and 1/4 tsp. pepper in a shallow dish. Lightly beat eggs in another shallow dish. Dip chicken in flour mixture to coat, shaking off excess. Dip in beaten eggs to coat, then dip again in flour mixture.
2. Heat oil in a large skillet over medium heat. Working in batches, cook chicken about 2 1/2 minutes per side, until golden brown and and instant-read thermometer registers 165 degrees. Transfer to a paper-lined plate.
3. Drain oil and carefully wipe skillet clean using paper towels. Melt butter with mushrooms over medium heat. Add thyme and remaining 2 Tbsp. flour; cook stirring, 2 minutes. Add broth, lemon juice, and lemon slices; cook, stirring, until thickened and bubbly, 2 to 3 minutes. Return chicken to skillet and heat through. Sprinkle with parsley.