Yield: 2

Adapted from: Dinnerly

Classic Italian American dish always gets rave reviews in our house. Breaded chicken breast is pan-seared to a golden perfection, then topped with a lemony garlic-butter sauce.
Prep: 10 Cook: 20

• 1romaine heart
• 1plum tomato
• 2lemons
• 1pkt chicken broth concentrate
• 10oz pkg boneless, skinless chicken breast
• 2oz mayonnaise
• garlic
• 1large egg
• ½cup AP flour
• salt & pepper
• olive oil
• butter

Prep ingredients:

Trim end from lettuce, then tear or cut into 1-inch pieces. Quarter tomato, then cut crosswise into ½-inch thick pieces. Squeeze 2 tsp lemon juice into a liquid measuring cup. Add chicken broth concentrate and ½ cup water, stir to combine and set aside.

Make dressing:

Finely chop 1 TBS garlic. In a large bowl, stir to combine the mayo, half of the chopped garlic, 1 TBS water, and a squeeze of lemon (about 1 tsp). Season to taste with salt and pepper, set aside until ready to serve. Cut the remaining lemon into wedges for serving.

Prep chicken:

Whisk 1 large egg in a shallow bowl: season with salt and pepper. In a second shallow bowl, stir to combine ½ cup flour and ½ tsp salt. Pat chicken dry, pound to an even ¼-inch thickness, if desired. Season all over with salt and pepper.

Bread & cook chicken:

Dip chicken in egg, let excess drip back into bowl. Press into flour, tap off excess. Heat ⅛-inch oil in a medium skillet over medium-high until shimmering. Add chicken, cook until golden-brown and cooked through, 4–5 minutes per side. Transfer to a paper towel-lined plate, wipe out skillet. Add remaining garlic and 1 TBS butter, whisk until melted, 30 seconds.

Finish sauce & serve:

To skillet with garlic, add broth mixture, scraping up any browned bits from the bottom. Season to taste. Reduce heat to medium, simmer until slightly reduced, about 2 minutes. To bowl with dressing, add lettuce and tomatoes, toss to coat. Serve Chicken Francese with pan sauce spooned over top and salad alongside. Pass lemon wedges for squeezing. Enjoy!