Chicken Francese
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
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Calories
443 kcal
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Course
Main Course, Dinner
Chicken Francese
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Chicken Francese is a one-skillet entree featuring crispy breaded chicken cutlets simmered in a lemon white wine sauce.
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Ingredients
- 4 chicken cutlets or 2 large chicken breasts
- 2 lemons
- ⅓ cup all-purpose flour
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic minced
- ¾ cup white wine
- 1 cup chicken broth
Instructions
- If using chicken breasts, cut each chicken breast in half crosswise to form 4 thinner breasts. Pound chicken to ¼-inch thickness.
- Zest 1 teaspoon of lemon zest. Slice half of one of the lemons into ¼-inch slices. Juice the remaining lemon to make 4 tablespoons lemon juice.
- On a shallow plate, whisk lemon zest and flour.
- In a medium bowl, whisk the egg, 2 tablespoons of lemon juice, salt and black pepper. Stir in the parmesan cheese.
- Dredge the chicken in the flour mixture and then dip into the egg mixture (reserve leftover flour mixture for the sauce).
- Heat the olive oil in a medium skillet over medium-high heat. Add the chicken to the skillet, in batches if needed, and brown for 3 minutes per side or until the chicken is cooked through. Transfer to a plate.
- For the sauce, add the butter to the skillet and add the lemon slices. Cook over medium-high heat until the slices begin to brown, about 3 minutes. Transfer to the plate with the chicken.
- Reduce the heat to medium, add the garlic to the skillet, and cook for 30 seconds. Add 2 tablespoons of the flour mixture and cook for 1 minute more.
- Gradually add the wine, broth, and 2 tablespoons lemon juice (more to taste) and let simmer for 4 to 5 minutes or until slightly thickened. Taste and season with salt and pepper.
- Add the lemon slices and chicken breasts, along with juices, back to the skillet and let simmer 1 minute more to heat the chicken through.
Notes
- Store leftovers in a covered container in the fridge for up to 4 days. Reheat chicken and sauce in the microwave or on the stovetop over medium-low heat.
- Freeze chicken separately from the sauce in zip-top bags for up to one month. Thaw in the fridge overnight before reheating.
Nutrition Information
Show Details
Calories
443
(22%)
Carbohydrates
16g
(5%)
Protein
42g
(84%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
171mg
(57%)
Sodium
880mg
(37%)
Potassium
790mg
(23%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
353IU
(7%)
Vitamin C
31mg
(34%)
Calcium
96mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443 | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 171mg | 57% |
| Sodium | 880mg | 37% |
| Potassium | 790mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 31mg | 34% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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