Chicken Francese
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly coated, pan-fried, and simmered in a bright lemon-butter wine sauce. The chicken turns beautifully golden, and the sauce becomes silky and full of citrus flavor. It’s an elegant meal that’s surprisingly easy to prepare and perfect for weeknights or special dinners.
Ingredients
- 4 chicken breasts, sliced in half horizontally to make thin cutlets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 4 tablespoons butter, divided
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1⁄2 cup dry white wine (or extra chicken broth if preferred)
- 1 large lemon (juice + slices)
- 1 tablespoon fresh parsley, chopped
Instructions
- Start by preparing the chicken. Lay each chicken cutlet on a cutting board, then season both sides with salt and black pepper.
- Place the flour in a shallow bowl. In a second bowl, whisk the eggs with 2 tablespoons of water to create an egg wash.
- Dip each chicken cutlet into the flour, coating it lightly on all sides. Shake off any excess flour.
- Next, dip the floured chicken into the egg wash, making sure it is fully coated. Let the extra egg drip off before placing the chicken aside.
- Heat a large skillet over medium heat. Add 2 tablespoons of butter and 3 tablespoons of olive oil. Allow them to melt and heat through.
- Once the butter-oil mixture is hot and gently bubbling, carefully place the coated chicken cutlets into the skillet.
- Cook each cutlet for 3 to 4 minutes per side, or until they turn golden brown. Transfer the cooked chicken to a plate and set aside.
- Using the same skillet, lower the heat slightly. Add the remaining 2 tablespoons of butter and let it melt.
- Pour in the white wine, stirring to dissolve any brown bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
- Add the chicken broth and lemon juice. Stir well and let the sauce come to a gentle simmer.
- Add a few thin lemon slices into the sauce for extra aroma and flavor.
- Return the chicken cutlets to the pan, nestling them into the sauce. Spoon some sauce over the top of each piece.
- Simmer the chicken for 5 to 7 minutes on low heat, allowing the flavors to blend and the sauce to thicken slightly.
- Once the sauce reaches a silky consistency, remove the skillet from heat.
- Sprinkle chopped parsley over the chicken.
- Serve warm with pasta, mashed potatoes, or rice, making sure to spoon plenty of lemon-butter sauce over each portion.
