Chicken Francaise
User Reviews
4.9
Chicken Francaise
Description
This classic preparation involves slicing chicken breasts horizontally to create thin cutlets, which are pounded to about a quarter-inch thickness for even cooking and tenderness. The chicken pieces are seasoned with salt and pepper, then dredged in seasoned flour followed by an egg and milk wash, and then floured again for a light coating that crisps up when fried. Olive oil is heated until hot in batches to quick-sear the chicken cutlets, developing a golden exterior while keeping the inside moist.
The cooking pan then becomes the base for a lemony sauce where butter and garlic sauté briefly, followed by deglazing with dry white wine and chicken broth for richness and depth. Fresh lemon juice imparts brightness to the sauce, which is finished with optional minced parsley for color and aroma. The chicken is returned briefly to the pan to soak up the sauce before serving.
Serving this dish with fettuccine tossed lightly with the sauce or as a standalone entrée highlights the balance between crispy chicken and tangy, buttery sauce. Pouring the sauce over the pasta can add moisture and flavor integration. This recipe yields 2 to 4 servings, with portion sizes adjustable to appetite.
Select dry white wines like Sauvignon Blanc or Pinot Grigio to complement the dish without overpowering. The advised thickness of the cutlets ensures quick, even cooking without dryness. Cooking all pieces at once is possible if your pan size allows, which reduces the amount of oil needed. Nutritional information is approximate and based on 4 servings.
Ingredients
- 2 chicken breast medium, boneless, skinless
- 1/4 teaspoon salt plus more for the chicken
- 1/4 teaspoon black pepper plus more for the chicken
- 1 cup all-purpose flour 120g
- 2 egg large
- 2 tablespoons milk any percentage
- 4 tablespoons olive oil divided
Sauce
- 1/4 cup butter salted or unsalted is fine
- 2 garlic pressed or diced, large cloves
- 3/4 cup chicken broth
- 3/4 cup dry white wine
- 1/4 cup lemon juice fresh
- 2 tablespoons parsley optional, minced
Pasta
- 4 to 8 ounces fettuccine make 2 ounces of pasta per serving, or pasta of choice
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
- Use dry white wines like Sauvignon Blanc or Pinot Grigio for the sauce to balance acidity and flavor.
- Flatten chicken breasts to 1/4-inch thickness to ensure even, quick cooking and tenderness.
- Cooking all chicken cutlets simultaneously is possible with a large pan, allowing use of less oil.
- This recipe serves 2 to 4; adjust portion size based on appetite.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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