Chicken Francese
This chicken Francese recipe features golden, pan-fried cutlets in a fresh, lemony sauce that's both rich and light—perfect for an easy but impressive meal.
Servings: 4
Equipment
- Skillet Large
Ingredients
- 2 chicken breasts large, boneless and skinless, sliced in half horizontally to make 4 thin cutlets
- 1/3 Cup all-purpose flour for dredging
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper freshly ground
- 2 eggs large
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 unsalted butter unsalted
- 1 lemon sliced
For the Sauce
- 1 Cup chicken broth low-sodium
- ½ Cup white wine dry, such as Sauvignon Blanc or Pinot Grigio
- 1 lemon zested and juiced
- 2 Tablespoons butter unsalted
- 2 Tablespoons all-purpose flour
To Garnish
- 2 Tablespoons parsley freshly chopped
- lemon slices optional
Instructions
Prepare the Chicken
- Place the chicken cutlets between sheets of plastic wrap or parchment and gently pound them to an even thickness using the flat side of a meat mallet, about ¼-inch thick. Season both sides with salt and pepper.
- Set up a dredging station with two shallow bowls. Add the flour to one. In the second bowl, beat the eggs with the tablespoon of water until smooth.
- Dredge each cutlet in flour, shaking off any excess, then dip it into the egg wash to fully coat.
Cook the Chicken
- In a large skillet, heat the olive oil and 2 tablespoons of butter over a medium heat.
- When the butter is melted and the oil is hot, add the cutlets in a single layer.
- Cook for 3 or 4 minutes per side, or until golden brown and cooked through. Work in batches if necessary, adding more oil and butter between batches. Transfer the cooked chicken to a plate and tent loosely with foil to keep it warm.
- Add the lemon slices to the same pan and cook for 1 to 2 minutes, then remove from the pan and keep warm.
Make the Sauce
- Pour the white wine into the pan and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
- Stir in the lemon juice and chicken broth, and let the sauce simmer for 5 to 7 minutes, or until it reduces slightly.
- Toss the butter pieces into the flour and add to the sauce, stirring continually until melted and smooth. The flour will thicken the sauce a little.
- Stir in the lemon zest. Return the chicken cutlets to the pan and spoon the sauce over them.
- Let them simmer gently in the sauce for 2 or 3 minutes so they absorb the flavor.
- Serve the chicken immediately, garnished with chopped parsley and the lemon slices, and spoon some extra sauce over the top.
Notes
Keep the oil and butter hot: Make sure the pan is properly heated so the chicken gets a golden crust.
Don’t skip the lemon zest: It adds a bright, aromatic layer that really makes the sauce pop.
Work in batches: Fry the chicken in a single layer in a large skillet to keep it crispy instead of soggy.
Pound the chicken first: This ensures tenderness and even cooking.
Seasoning the chicken: Season it before dredging to build layers of flavor.
Shake off excess flour: Do this before dipping the chicken into the egg to avoid clumping.
Don't skip the butter finish: It gives the sauce body and richness.
A little reduction: Let the wine reduce a bit before adding lemon and broth to deepen flavor.
Thicken the sauce: If your sauce is too thin, let it simmer uncovered a bit longer.
Don’t skip the lemon zest: It adds a bright, aromatic layer that really makes the sauce pop.
Work in batches: Fry the chicken in a single layer in a large skillet to keep it crispy instead of soggy.
Pound the chicken first: This ensures tenderness and even cooking.
Seasoning the chicken: Season it before dredging to build layers of flavor.
Shake off excess flour: Do this before dipping the chicken into the egg to avoid clumping.
Don't skip the butter finish: It gives the sauce body and richness.
A little reduction: Let the wine reduce a bit before adding lemon and broth to deepen flavor.
Thicken the sauce: If your sauce is too thin, let it simmer uncovered a bit longer.
Nutrition
Calories: 327kcal | Carbohydrates: 18g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 157mg | Sodium: 974mg | Potassium: 595mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 2mg
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