Description
This Chicken Francese recipe is a classic Italian-American dish that’s easy to make and perfect for a special occasion or a weeknight meal. 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.
Ingredients
Units
Scale
For the 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
For the Sauce
- 1 large lemon, thinly sliced and seeds removed
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prep Chicken and Dredge: In a shallow dish, combine flour, salt, and pepper. In another dish, whisk eggs. Cut chicken breasts in half lengthwise and pound them to ¼-inch thickness. Dredge each cutlet in the flour mixture, then dip in the egg mixture, shaking off any excess.
- Cook Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken cutlets in batches and cook until golden brown and cooked through, about 3 minutes per side. Remove chicken and set aside.
- Make Sauce: Wipe out any excess oil from the skillet. Add lemon slices and cook until lightly charred. Add butter to the skillet and melt. Whisk in flour and cook for 30 seconds. Whisk in wine, broth, lemon juice, and remaining salt and pepper. Simmer until slightly reduced.
- Finish and Serve: Return chicken to the skillet and cook for 3-4 minutes, or until heated through. Garnish with parsley and serve immediately.
Notes
- Wine: Use dry white wine like Pinot Grigio or Sauvignon Blanc. For a non-alcoholic version, substitute with extra broth and a splash of apple cider vinegar.
- Flour: You can use cornstarch instead of flour for a crispier crust.
- Make Ahead: The sauce can be made ahead of time and reheated.
- Storage: Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 180mg
