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chicken francese

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Chicken Francese is quick and easy enough for a weeknight meal yet elegant enough for company. Chicken cutlets are dredged in flour, dipped in eggs, fried to golden perfection, and served in a luscious lemon and white wine sauce. Serve with angel hair pasta or spaghetti, fresh asparagus or green beans, and a chilled glass of pinot grigio or sauvignon blanc.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken francese

  • CHICKEN
  • 2
    boneless skinless chicken breast cut in half lengthwise creating 4 thinner breasts
  • ¼ c
    flour
  • 1/2 tsp
    kosher salt
  • ¼ tsp
    fresh ground black pepper
  • 1/2 tsp
    garlic powder
  • 2
    eggs beaten
  • 3 Tbsp
    vegetable oil
  • LEMON SAUCE
  • 2 Tbsp
    unsalted butter
  • 2 Tbsp
    flour
  • 2/3 c
    dry white wine
  • 2/3 c
    low sodium chicken broth
  • 1 Tbsp
    lemon juice
  • 1
    lemon thinly sliced
  • chopped fresh italian parsley

How To Make chicken francese

  • 1
    Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl. Beat the eggs in a separate shallow bowl.
  • 2
    Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture then dunk them into the eggs. Let the excess beaten eggs drip off.
  • 3
    Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of skillet.
  • 4
    Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minutes. Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices and chopped fresh parsley. For best results serve promptly.
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