Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in egg, lightly pan-fried, and then simmered in a bright and flavorful lemon-butter sauce. It’s an elegant yet easy meal perfect for any occasion.
Ingredients
Units
Scale
Chicken
- 1/2 cup all-purpose flour
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 3 large eggs
- 1/4 cup vegetable oil
- 4 boneless, skinless chicken breasts, cut in half lengthwise
Sauce
- 1 large lemon, sliced into thin rounds (seeds removed)
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Prepare the Dredging Station: On a shallow plate, combine flour, salt, and pepper. Whisk to combine. In another shallow plate or bowl, whisk the eggs.
- Prepare the Chicken: Place each chicken breast half between two pieces of parchment paper and lightly pound with the flat side of a meat mallet until about ¼-inch thick. Repeat with all chicken. Dredge each cutlet in the flour mixture, ensuring both sides are fully coated and shaking off any excess. Then, dip the cutlets in the egg mixture.
- Cook the Chicken: Heat vegetable oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3-4 chicken cutlets to the skillet (don’t overcrowd) and cook until lightly browned, about 3 minutes per side. Transfer the cooked chicken to a paper towel-lined plate. Repeat with the remaining chicken.
- Sauté the Lemon: Clean the skillet of any excess oil. Add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side.
- Make the Sauce: Add butter to the skillet and melt. Whisk in the flour and cook for about 30 seconds to cook off the raw flour taste. Whisk in the white wine, chicken broth, lemon juice, and remaining ½ teaspoon of salt. Season with pepper. Simmer until the sauce slightly reduces, about 2 minutes.
- Finish and Serve: Return the chicken to the skillet and cook for another 3-4 minutes, or until heated through. Garnish with chopped parsley before serving.
Notes
- Best Wine: Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid sweet wines.
- Wine Substitute: If you don’t want to use wine, substitute with extra broth and a splash of apple cider vinegar.
- Flour vs. Cornstarch: Flour creates a classic light crust, while cornstarch makes it extra crispy.
- Serving a Crowd: Double the recipe and cook in batches in a large skillet.
- Leftovers: Refrigerate leftovers for up to 3 days. The sauce often tastes even better the next day!
Nutrition
- Serving Size: 2 chicken cutlets with sauce
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120g