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Easy Chicken Francese

Prep time 20 mins
Cook time 12 mins
Yield 4 servings
Here's a quick-and-easy chicken dish for busy weeknight cooks. A simple lemony sauce gives the recipe a little pizzazz.


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breast halves, pounded thin
  • 2 large eggs, slightly beaten
  • 9 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks, divided
  • 3 to 4 tablespoons fresh lemon juice
  • 1 cup chicken broth
  • 2 tablespoons chopped flat-leaf parsley (optional)

How to Make It

  1. Combine flour, salt and pepper in shallow dish. Dip chicken in eggs, then flour mixture; set aside.

    Melt 1-1/2 tablespoons I Can't Believe It's Not Butter!® Cooking & Baking sticks in 12-inch nonstick skillet over medium-high heat and brown chicken in batches; set aside.

    Stir lemon juice, then broth into same skillet. Bring to a boil over high heat. Return chicken to skillet. Reduce heat to low and simmer 3 minutes or until chicken is thoroughly cooked. Stir in remaining 6 tablespoons Spread until melted, then sprinkle with parsley.

    Cost per recipe*: $40
    Cost per serving*: $85
    *Based on average retail prices at national supermarkets.

    Nutrition Information per serving:
    Calories 450, Calories From Fat 260, Saturated Fat 8g, Trans Fat 1g, Total Fat 29g, Cholesterol 170mg, Sodium 850mg, Total Carbohydrate 14g, Sugars 1g, Dietary Fiber 1g, Protein 31g, Vitamin A 30%, Vitamin C 15%, Calcium 4%, Iron 10%