Chicken Francese
Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken breasts coated in a seasoned flour mixture, then pan-fried to golden perfection and served with a tangy lemon sauce.
Equipment
- Large Skillet
- Shallow Bowls
Ingredients
- 2 boneless, skinless chicken breasts, halved lengthwise
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup dry white wine
- 2/3 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon, thinly sliced
- Chopped fresh Italian parsley
- Parmesan cheese
Instructions
- In a shallow bowl, combine the all-purpose flour, kosher salt, black pepper, and garlic powder. In another shallow bowl, beat the eggs.
- Heat the vegetable oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dip them into the beaten eggs, allowing excess egg to drip off.
- Place the chicken in the skillet and cook until golden brown on one side. Flip and cook until golden brown on the other side and cooked through. Transfer the cooked chicken to a plate. Carefully wipe most of the oil from the skillet.
- Reduce the heat to medium and melt the butter in the skillet. Whisk in the flour and cook for 2 minutes, scraping the bottom of the pan to release any browned bits. Gradually whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice, whisking to combine. Allow the sauce to thicken for about a minute.
- Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped parsley, or a sprinkle of grated Parmesan cheese.
- Serve promptly for best results.
Notes
Chicken Francese is a delightful dish that pairs perfectly with pasta or a side of vegetables. The tangy lemon sauce adds brightness to the tender chicken, making it a favorite for family dinners or special occasions.