Chicken Francese

Introduction

Chicken Francaise is a classic Italian-American dish featuring thinly pounded chicken cutlets lightly breaded, pan-fried until golden, and simmered in a bright, buttery lemon-wine sauce. It’s rich, zesty, and restaurant-quality—yet incredibly easy to make at home. Perfect for weeknight dinners, holidays, or serving guests with an impressive dish that takes under an hour.

Recipe Details

• Cuisine: Italian-American
• Course: Main Dish
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (pounded thin)
• 1 cup all-purpose flour
• 3 large eggs
• 2 tbsp water
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup grated Parmesan cheese
• 3–4 tbsp olive oil (for frying)
• 2 tbsp butter (for frying)

For the Lemon Sauce

• 4 tbsp butter
• 2 tbsp flour (for thickening)
• 1 cup chicken broth
• ½ cup dry white wine (optional—replace with broth if preferred)
• ⅓ cup fresh lemon juice
• ½ lemon, sliced
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Chicken

1. Pound chicken breasts to ½-inch thickness.
2. Season both sides with salt, pepper, and garlic powder.
3. Add flour to a shallow dish.
4. In another dish, whisk eggs, water, and Parmesan cheese.

2. Dredge and Fry

1. Dip chicken into flour → shake off excess.
2. Dip into egg mixture → let excess drip.
3. Heat olive oil + butter in a large skillet over medium heat.
4. Cook chicken 3–4 minutes per side until golden brown.
5. Remove and place on a plate.

3. Make the Lemon Sauce

1. In the same pan, melt 4 tbsp butter.
2. Whisk in 2 tbsp flour to form a paste.
3. Slowly pour in chicken broth and wine, whisking continuously.
4. Add lemon juice, salt, and pepper.
5. Simmer 3–4 minutes until thickened.
6. Add lemon slices and parsley.

4. Combine

• Return chicken to the pan and spoon sauce over it.
• Simmer 2–3 minutes on low heat to let flavors blend.

Tips for Best Results

• Pound chicken evenly for fast, uniform cooking.
• Don’t skip Parmesan in the egg batter—it adds rich flavor.
• For extra lemon flavor, zest half a lemon into the sauce.
• If sauce gets too thick, add a splash of broth to loosen it.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months (sauce may thicken—add broth when reheating).
• Reheat: Warm gently in a skillet with a splash of broth to restore the sauce.

FAQs

1. Can I make it without wine?

Yes! Replace the wine with the same amount of chicken broth.

2. What can I serve with Chicken Francaise?

Great with pasta, mashed potatoes, rice, roasted vegetables, or crusty bread.

3. Can I use chicken thighs?

Yes—use boneless, skinless thighs and pound them slightly.

Nutrition (Per Serving)

Approximate values:

• Calories: 480
• Protein: 36g
• Fat: 26g
• Carbs: 28g
• Sodium: 620mg
• Sugar: 2g