Chicken Francese
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
419 kcal
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Course
Main Course
Chicken Francese
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This chicken Francese recipe pairs crispy pan-fried cutlets with a lemon-butter and white wine sauce. So easy it's done in under 30 minutes!
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Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 teaspoon kosher salt plus a few pinches
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter divided
- 1 lemon plus wedges for serving
- ½ cup reduced sodium chicken broth
- ½ cup dry white wine or additional chicken stock
- ¼ cup chopped fresh parsley
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Instructions
- Split each chicken breast in half horizontally to create two thinner pieces of chicken (a.k.a. chicken cutlets). While slicing, carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly. To make the chicken easier to slice, you can place it in the freezer for 10 to 15 minutes prior to cutting. Sprinkle the chicken on both sides with salt and pepper.
- Place the flour in a shallow bowl. In a separate shallow bowl, beat the eggs and water. Dredge each pieces of chicken in flour, shake off the excess, then dip in the eggwash, completely coating both sides; shake of any excess (you can do all of the pieces and place them on a plate or back to the cutting board at this point, or dip the pieces as you go).
- In a large, sturdy skillet, heat olive oil over medium to medium-high heat. Add 2 tablespoons of the butter. Once the butter has melted, carefully lower a single layer of chicken pieces into the skillet (angle the chicken away from you as you set it down), ensuring they do not touch each other in the pan. Cook on both sides until golden brown and cooked through, about 3 minutes on the first side and 2 to 3 minutes on the second side. Transfer the chicken to a plate, keeping it in a single layer. Repeat with remaining batch(es). If at any point the pan seems dry, drizzle in a little more oil.
- Zest the whole lemon directly over the pan. Slice half of the lemon into thin rounds and add the rounds to the pan (reserve the other half). Let the rounds sizzle for 1 minute.
- Add the wine and broth. Let simmer, stirring often, until the liquid is reduced by approximately half, about 3 minutes.
- Reduce the heat to low. Juice the reserved lemon half into the pan and add the remaining 2 tablespoons butter. Stir to combine. Stir in the parsley. Finish the chicken with a pinch of salt, a squeeze of lemon juice from the wedges, and sprinkle of fresh parsley. Serve immediately with lots of the pan sauce spooned over the top.
Notes
- TO STORE: Place cooked chicken Francese in airtight storage container, with sauce stored in separate container. Eat within 3 to 4 days.
- TO REHEAT: For best reheating leftovers, warm a drizzle of olive oil in a skillet over medium heat. Cook on both sides until warmed through to re-crisp the chicken.
- TO FREEZE: I do not recommend freezing chicken Francese.
Nutrition Information
Show Details
Serving
1of 4
Calories
419kcal
(21%)
Carbohydrates
16g
(5%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.5g
Cholesterol
195mg
(65%)
Potassium
564mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
842IU
(17%)
Vitamin C
21mg
(23%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 419kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 195mg | 65% |
| Potassium | 564mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 842IU | 17% |
| Vitamin C | 21mg | 23% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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