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Keto Chicken Francese Recipe

Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(2211 reviews)
By Zylo Nutritionist Team
Keto Chicken Francese
Zylo Recipes

Description

This quick and easy chicken recipe comes together in under 40 minutes, perfect for weeknight dinners or prepping meals in advance. Feel free to adjust the portions to suit your needs, whether you're feeding a crowd or simply stocking up for the week. Anyone who tries this dish is sure to love the crispy, golden-brown chicken paired with the vibrant, buttery lemon sauce.

Thinly sliced chicken breasts are lightly coated in a delicate breading of flour and egg, then pan-fried to a beautiful golden hue. The result is a satisfyingly crisp exterior that gives way to tender, juicy chicken inside. The star of the show is the luscious lemon butter sauce, infused with briny capers and a hint of savory chicken broth.

The combination of bright citrus, salty capers, and rich butter creates a symphony of flavors that dance on your palate. This recipe uses whole lemon slices to impart a more intense lemon flavor to the sauce. The whole slices are key to extracting the maximum citrus essence.

While you won't be eating the lemon slices directly, their presence in the sauce is crucial for achieving the desired depth of flavor. Interestingly, Chicken Francese, despite its name, is not a French dish. It's an American creation with Italian roots.

The original recipe typically includes white wine in the sauce. In this version, the wine is omitted, and the lemon flavor is amplified, along with the addition of capers. For those who desire a hint of white wine flavor, a splash of white wine vinegar can be added to the sauce to taste.

This tweak adds a touch of acidity and complexity reminiscent of the original dish.

Preparation Time

Prep Time
10 min
Cook Time
25 min
Total Time
35 min

Nutrition Information

Per 1 serving serving
C
Calories
500 Kcal
C
Carbs
5 g
Fi
Fiber
1 g
Sugar
2 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 300 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    7 oz
    2.
    Salt
    Salt
    0.13 tsp
    3.
    Black pepper
    Black pepper
    0.13 tsp
    4.
    Paleo Baking Flour
    Paleo Baking Flour
    2 tbsp
    5.
    Raw egg
    Raw egg
    0.5 large
    6.
    Cream Heavy Whipping
    Cream Heavy Whipping
    0.5 tsp
    7.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    1 tsp
    8.
    Butter, unsalted
    Butter, unsalted
    1.5 tbsp
    9.
    Lemon juice
    Lemon juice
    1 tbsp
    10.
    Capers
    Capers
    0.5 tsp
    11.
    Chicken broth
    Chicken broth
    2 tbsp

Instructions

    1.
    Prepare 3 ½-ounce thin-sliced chicken breasts by pounding them flat to no more than ½-inch thickness. Season the breasts with salt and pepper. Additionally, arrange the paleo flour on a clean plate or flat surface. You may include more flour to ensure you coat the chicken fully. In a shallow dish, whisk together an egg and the heavy cream. Set the flour and egg aside for the next step.
    2.
    Heat the olive oil in either a cast-iron skillet or non-stick pan over medium-high heat. When the olive oil is hot, then you can bread the chicken. Dredge each chicken breast one-by-one in the paleo flour first. Shake the excess flour off the chicken and then dip it in the egg. Once excess egg drips off the chicken, dredge it once more in the flour. Shake loose flour off the chicken one final time, then set the breaded chicken in the hot oil.
    3.
    Cook the chicken for about 5 minutes per side until the chicken is cooked through and the breading has turned golden brown on both sides. You can adjust the heat as necessary to avoid burning. Once the chicken is cooked, set the pan aside to rest. Melt the butter in a new, clean pan over low heat. Slice a lemon into about 3 slices per serving and add them to the butter. Place a lid over the pan and let the lemon slices steep in the butter over low heat for 3-4 minutes.
    4.
    Add the capers and chicken broth to the pan of lemons. Return the lid and let the ingredients stew over very low heat. The liquid will begin to gently bubble and reduce slightly to a thickened glaze with a little viscosity. Once the liquid has reached this texture, transfer the chicken breasts to the lemon butter sauce. You can increase the heat slightly to help re-heat the chicken breasts in the sauce. Flip the chicken over so the sauce coats the breading. You can also spoon the sauce and lemon slices over the chicken to help distribute the flavors. Once the chicken is hot, the recipe is finished.