Chicken Francaise

Chicken Francaise Recipe:

1 lb. Linguine (fresh, frozen, or store bought)

8-10 Thin sliced chicken breasts

4 tbsp unsalted butter
1/2 cup canola oil
3 large eggs
2 tbsp lemon juice
2 tbsp milk
1 tbsp parsley
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder

Kosher Salt (to taste)

Black Pepper (to taste)

Preheat oven to 350 degrees. Grab two bowls for dredging the chicken. Mix together flour, garlic powder, onion powder, salt, and pepper to one bowl. Whisk eggs, milk, lemon juice and parsley in the second bowl. Dip each chicken breast into the flour, then the egg wash, and then back into the flour. In a large frying pan over medium heat, add butter and canola oil. Once butter is melted, cook chicken 2-3 minutes each side until fully cooked and lightly browned. Place chicken into baking dish and pour lemon sauce over the cooked chicken. Bake chicken in oven for 30 minutes.

Lemon Sauce Recipe:

1/2 cup unsalted butter

1/4 cup all-purpose flour

1/4 cup lemon juice

3/4 cup white wine

3 cups chicken broth (additional if needed)

1 tsp fresh parsley

Juice of 1 lemon

1/2 tsp salt

1/8 tsp pepper

In a saucepan over medium heat, melt butter and then whisk in flour to form a roux. Add lemon juice, white wine, chicken broth, salt, pepper, and parsley. Bring to a boil and whisk for approximately 5 minutes until sauce thickens. Feel free to add additional broth for desired sauce thickness.