Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in flour and egg, pan-fried to golden perfection, and served with a luscious lemon-butter and white wine sauce. This flavorful, elegant dish is perfect for a special dinner and is known for its bright, tangy flavors balanced by creamy butter.
Ingredients
Chicken
- 2 pounds chicken cutlets or boneless, skinless chicken breast, butterflied and halved to create thinner pieces
- 2 teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
Coating
- 1 cup plus 1 tablespoon all-purpose flour
- 4 large eggs
- 3 tablespoons water (for beating with eggs)
Cooking fats
- 10 tablespoons unsalted butter, divided
- 4 tablespoons extra-virgin olive oil, divided
Sauce
- ½ lemon, sliced
- 1 cup chicken stock
- ½ cup dry white wine, such as Pinot Grigio
- 1 tablespoon fresh lemon juice (from 1 lemon)
- Chopped fresh parsley or chives, for garnish (optional)
Instructions
- Pound and season the chicken: Working with one chicken cutlet at a time, place the meat between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound each cutlet to about ¼-inch thickness. Season both sides of the chicken with 1½ teaspoons salt, the freshly cracked black pepper, and garlic powder.
- Coat the chicken: Place 1 cup of the flour in a shallow bowl. In another shallow bowl, beat the eggs with 3 tablespoons of water. Dredge each piece of chicken first in the flour, shaking off excess, then dip into the egg mixture, coating thoroughly.
- Cook the chicken: Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the butter melts, add half the chicken pieces and cook for 2 to 3 minutes per side until golden brown and cooked through. Remove chicken and wipe out the skillet. Repeat the process with another 2 tablespoons of butter, 2 tablespoons olive oil, and the remaining chicken. Transfer all chicken to a serving platter.
- Make the sauce: In the same skillet, heat 2 tablespoons butter and the remaining 1 tablespoon olive oil over medium heat. Add the lemon slices and cook for 1 to 2 minutes until fragrant. Push lemons aside, sprinkle in the remaining tablespoon of flour, stirring until combined. Slowly add chicken stock, white wine, lemon juice, and the remaining ½ teaspoon salt. Simmer for 5 to 6 minutes until the liquid reduces by about half.
- Add chicken to the sauce: Reduce heat to medium-low. Return the cooked chicken to the pan, turning to coat each piece with the sauce. Arrange lemon slices on top of the chicken cutlets. Simmer for an additional 2 minutes to warm through. Transfer the chicken and lemon slices to a serving platter. Stir the remaining 4 tablespoons butter into the sauce until melted and smooth.
- Serve: Pour the lemon-butter sauce over the chicken and garnish with chopped fresh parsley or chives if desired. Serve immediately and enjoy this bright, flavorful classic.
Notes
- For best results, use thinly pounded chicken cutlets to ensure quick, even cooking.
- Pinot Grigio or another dry white wine works best to add acidity and brightness to the sauce.
- If you prefer, substitute lemon juice with fresh lemon zest for an extra lemony punch.
- To keep the chicken warm if cooking in batches, place cooked pieces on an oven-safe dish in a warm oven (about 200°F / 90°C).
- The sauce can be adjusted by adding a splash more chicken stock if it reduces too much.
- Leftovers can be stored separately from sauce for up to 2 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
