Zesty Chicken Francese

Zesty Chicken Francese



For the chicken:

4-5  chicken breasts sliced into cutlets

3 large eggs

3 tablespoons unsweetened almond milk ( or milk of choice dairy free or regular)

1 teaspoon Redmond’s real salt ( or regular salt)

1/2 teaspoon ground pepper

3/4 cup oat flour ( or any flour of choice!)

2 tablespoons avocado oil ( or any oil of choice!)

For the sauce:

1 tablespoon avocado oil (or olive)

1  sweet/yellow onion thinly chopped

1 tablespoon ground oat flour( or your choice)

2 cups chicken stock

1/2 cup fresh squeezed lemon juice which is about 2 large lemons

1 teaspoon salt

1/2 teaspoon ground pepper

A few extra lemons sliced for the top

Large handful of chopped fresh curly parsley for garnish or dry if you don’t have fresh


  1. First, prepare yourself two station to prep for the chicken.
  2. The first set up you will need is a shallow dish or bowl with the beaten eggs, milk, salt and pepper.
  3. The second dish with the oat flour with just a touch or pinch of salt and pepper.
  4. First, dunk the chicken cutlet into the flour than shake off the excess back into the dish.
  5. Next, dip the chicken in the egg mixture, and finally into the flour mixture again. During this step you want to make sure you press the chicken into the flour mixture to make sure it coats on all sides. Repeat with all the other chicken cutlets until complete.
  6. Time to heat up your Xtrema skillet! Turn your heat on low for 1-3 minutes until your pan is hot. Once your skillet is warmed up place your oil of choice into your skillet over low/medium heat.
  7. Time to add your coated cutlets and cook until each piece is golden brown on both sides.  This can take anywhere from  5-10  minutes per side depending on the heat your stovetop gives off.  A great option to not overcrowd the pan is to do this step-in batches.  As your chicken is complete set aside on a plate.
  8. Once your chicken is complete add oil to the same preheated skillet. Now add in the onion and cook until nice and soft, 4-5 minutes.
  9. Next, stir in the flour and cook until bubbles appear in the mixture, 2-3 minutes.
  10. Add in the stock and lemon juice, and whisk ( with non-metal whisk) to combine ingredients , simmer everything over low heat until the sauce begins to thicken. Taste and season to taste with salt and pepper.
  11. After your sauce is complete stir in lemon slices and return the chicken back into the pan to simmer everything together until the chicken is nice and hot!
  12. Time to garnish with parsley and serve warm right in your Xtrema skillet on the dinner table!
  13. Enjoy!

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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