Chicken Francese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
467 kcal
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Course
Main Course
Chicken Francese
Description
Chicken Francese begins by pounding chicken breasts to an even thinness and seasoning them with salt, pepper, and garlic powder. Each piece is coated first in gluten-free flour then dipped in beaten eggs. The chicken is cooked in olive oil until cooked through and browned on both sides.
After removing the chicken, the pan sauce is built by sautéing minced garlic in butter with additional flour for body. Chicken stock, white wine (or additional stock as a substitute), and lemon juice are added and boiled briefly to meld and reduce. This sauce is poured over the chicken and garnished with fresh parsley and lemon slices, creating a balance of savory, tangy, and buttery notes with tender, juicy chicken beneath a light crust.
Serve warm as a main dish, often accompanied by vegetables or starch sides. The wine can be replaced with chicken stock if preferred without compromising the sauce's flavor.
Ingredients
- 1.5 lbs chicken breast butterflied (or chicken cutlets
- salt
- black pepper
- garlic powder
- 1 cup gluten-free flour
- 2 egg
- olive oil
- 4 Tablespoon butter divided
- 4 cloves garlic minced
- 1 cup chicken stock
- ¼ cup white wine see Note 1, Pinot Grigio
- 2 Tablespoon lemon juice
- parsley chopped, fresh
Instructions
- Pound chicken cutlets to about 1/4" thin. Season with salt, pepper, garlic powder on both sides.
- Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
- Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
- Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.
Notes
- If avoiding wine, substitute the white wine with an equal amount of chicken stock for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 44g | 88% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 223mg | 74% |
| Sodium | 417mg | 17% |
| Potassium | 745mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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