Chicken Francese Recipe

This Chicken Francese is a classic Italian-American dish that’s both elegant and easy to make. Tender chicken cutlets are dredged in flour, dipped in egg, and pan-fried to a golden brown, then finished with a bright and lemony sauce. It’s a restaurant-quality meal that you can easily whip up in your own kitchen in just 30 minutes!

Ingredients

Here’s what you’ll need to create this classic Italian-American dish:

For the Chicken:

• All-purpose flour: Used to coat the chicken cutlets.
• Salt and freshly ground black pepper: To taste.
• Eggs: Used to create an egg wash for the chicken.
• Vegetable oil: For pan-frying the chicken.
• Chicken breasts: Boneless and skinless, cut in half lengthwise to create cutlets.

For the Sauce:

• Lemon: Sliced into thin rounds, seeds removed, for cooking in the sauce and garnishing.
• Chicken broth: Low sodium, adds flavor to the sauce.
• Dry white wine: Adds depth and complexity to the sauce.
• Lemon juice: Freshly squeezed, for a bright and zesty flavor.
• All-purpose flour: Used to thicken the sauce.
• Unsalted butter: Adds richness and flavor to the sauce.
• Fresh parsley: Chopped, for garnish.

How to Make Chicken Francese

Step 1: Prepare the Chicken

In a shallow plate, whisk together the flour, salt, and pepper. In another shallow plate or bowl, whisk the eggs. Cut the chicken breasts in half lengthwise to create cutlets. Place each cutlet between two pieces of parchment paper and lightly pound it with a meat mallet until it’s about ¼-inch thick. Dredge the cutlets in the flour mixture, coating both sides and shaking off any excess. Then, dip the floured cutlets in the egg mixture to coat them evenly.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets to the skillet in batches, making sure not to overcrowd the pan. Cook until lightly browned, about 3 minutes per side. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Step 3: Make the Sauce

Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the raw flour taste. Whisk in the wine, chicken broth, lemon juice, and remaining salt and pepper. Simmer until the sauce is slightly reduced and thickened, about 2 minutes.

Step 4: Finish and Serve

Return the cooked chicken cutlets to the skillet with the sauce and cook for another 3-4 minutes, or until heated through. Garnish with fresh parsley and serve immediately.

How to Serve Chicken Francese

• Classic: Serve the Chicken Francese with a side of pasta, such as spaghetti or angel hair, tossed with a bit of butter and Parmesan cheese.
• Other Options: You can also serve it with rice, mashed potatoes, or roasted vegetables.
• Garnish: Garnish with additional lemon slices and fresh parsley for a beautiful presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce will actually improve in flavor overnight!

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I make this dish without alcohol?
Yes, you can substitute the white wine with an equal amount of chicken broth plus a splash of apple cider vinegar for acidity.

Can I use cornstarch instead of flour?
Yes, you can use cornstarch instead of flour for a crispier crust.

How can I make this dish gluten-free?
Use gluten-free all-purpose flour for dredging the chicken and thickening the sauce.

There you have it! A classic and delicious recipe for Chicken Francese that’s easy to make and perfect for any occasion. Enjoy!

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