Easy After-Work Chicken Française

Recipe View Gather all your ingredients and prepare your workspace. (5 minutes)

Recipe View In a shallow dish, whisk together 2 cups of flour, salt, and pepper. In a separate shallow dish, lightly beat the eggs. (5 minutes)

Recipe View Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Then, dip the floured cutlet into the beaten egg, allowing any excess to drip back into the dish. (10 minutes)

Recipe View Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the chicken cutlets in the skillet, being careful not to overcrowd the pan. (2 minutes)

Recipe View Pan-fry the chicken for 2 1/2 to 3 1/2 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside. Add more oil to the pan if needed for subsequent batches. (10 minutes)

Recipe View Reduce the heat to medium-low and melt the butter in the same skillet. (2 minutes)

Recipe View Whisk in 2 tablespoons of flour and cook, stirring constantly, until the mixture forms a smooth, light golden-brown paste, about 5 minutes. This is your roux, which will thicken the sauce. (5 minutes)

Recipe View Gradually whisk in the chicken broth and lemon juice, ensuring there are no lumps. Bring the mixture to a gentle simmer. (3 minutes)

Recipe View Cook and stir the sauce until it thickens and becomes smooth, about 10 minutes. (10 minutes)

Recipe View Return the cooked chicken to the skillet and simmer in the sauce for another 5-10 minutes, or until the chicken is heated through and no longer pink in the center. (10 minutes)

Recipe View Garnish with fresh parsley and serve immediately with lemon wedges. (2 minutes)