Chicken Francaise
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4.9
60 reviews
Excellent
Chicken Francaise
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Chicken Francaise is a French-inspired Italian-American dish that has been a restaurant classic for decades, but it's simple and easy to make at home with pantry staples and about 40 minutes.
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Ingredients
- 2 medium boneless skinless chicken breasts
- 1/4 teaspoon salt plus more for the chicken
- 1/4 teaspoon pepper plus more for the chicken
- 1 cup (120g) all-purpose flour
- 2 large eggs
- 2 tablespoons milk any percentage
- 4 tablespoons olive oil divided
Sauce
- 1/4 cup (55g) butter salted or unsalted is fine
- 2 large garlic cloves pressed or diced
- 3/4 cup chicken broth
- 3/4 cup dry white wine*
- 1/4 cup fresh lemon juice
- 2 tablespoons minced parsley optional
Pasta
- 4 to 8 ounces fettuccine or pasta of choice make 2 ounces of pasta per serving
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.
Chicken Cutlets
- Cut chicken breasts in half horizontally by placing one hand on top of each chicken breast and slicing the top and bottom into two thin, even pieces.
- Two at a time, cover chicken breast halves in plastic wrap or place them in a large plastic bag and use the flat side of a meat mallet or a rolling pin to pound each chicken piece to 1/4-inch thick*. Sprinkle both sides lightly with salt and pepper.
- In pie tin or shallow dish large enough to fit a chicken breast, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and milk.
- Dip first chicken piece in flour until completely covered. Then dip in egg mixture and then back into the flour mixture. Gently shake the chicken breast so that any extra flour falls off, and transfer the chicken to a plate. Repeat with remaining three pieces.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once oil is hot, add 2* of the chicken breasts and cook for 1 to 3 minutes per side, until golden and an instant-read thermometer inserted into the center of the breasts reads 165°F.
- Transfer chicken to prepared baking sheet and place in the warm oven. Wipe out pan with a paper towel and repeat with remaining oil and the rest of the chicken.
Sauce
- Add pasta to boiling water and cook according to pasta instructions. Drain and set aside.
- While your pasta cooks, once again wipe out your skillet with paper towels and place it on medium heat. Add butter and once butter is melted, add garlic and cook until garlic is lightly golden and fragrant, about 1 minute.
- Add broth, wine, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, until sauce is reduced by a little over 1/2, down to about 3/4 cup.
- Add salt and pepper to taste and stir in optional parsley.
- Plate pasta and chicken and spoon sauce over the top. Serve and enjoy!
Notes
- *Sauvignon Blanc and Pinot Grigio are both good options.
- *1/4-inch is thinner than you might think. Check against a ruler if you're not sure they're thin enough.
- *If your chicken breasts are small enough and your pan large enough, you can cook all 4 at once (in which case you will only need 2 tablespoons of olive oil total).
- This recipe makes 2 to 4 servings. I typically serve it as 4 servings, but big eaters could easily eat 2 chicken cutlets a piece.
- Approximate nutritional information is for 4 servings.
Nutrition Information
Show Details
Calories
599kcal
(30%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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