Chicken Francese
Golden, pan-fried chicken cutlets in a light, lemony butter sauce for a classic Italian-American dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Chicken
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Salt and pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 large eggs
1/4 cup milk or water
3 tbsp olive oil
3 tbsp unsalted butter (divided)
1/2 cup dry white wine (or chicken broth)
1 cup chicken broth
Juice of 1 lemon (about 3 tbsp)
1 tbsp lemon zest
2 tbsp fresh parsley, chopped (for garnish)
Lemon slices, for garnish
Instructions
Season chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
In a shallow dish, whisk together eggs and milk (or water). Dip floured chicken into egg mixture, coating completely.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm.
Deglaze skillet with white wine, scraping up any browned bits. Cook for 1–2 minutes until slightly reduced.
Add chicken broth, lemon juice, and lemon zest. Simmer for 3–4 minutes.
Stir in remaining 1 tbsp butter to finish the sauce.
Return chicken to skillet, spooning sauce over the top. Cook for 1–2 minutes until heated through.
Garnish with parsley and lemon slices before serving.
Notes
For a richer flavor, use half butter and half olive oil for frying.
If avoiding wine, replace with extra chicken broth and a splash of apple cider vinegar for acidity.
Serve with linguine, angel hair pasta, or mashed potatoes to soak up the sauce.
Find it online: https://allrecipesmade.com/chicken-francese/
