Chicken Francese
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
515 kcal
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Course
Main Course
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Cuisine
French
Chicken Francese
Description
Chicken Francese is prepared by pounding skinless boneless chicken breasts to uniform thinness for quick, even cooking. The chicken is coated in a salt- and pepper-seasoned flour, dipped in beaten egg mixed with water, then fried briefly in olive oil until browned on each side. Removing the chicken allows the pan to build flavor by sautéing lemon slices until fragrant.
The sauce combines white wine, chicken broth, and fresh lemon juice, simmered to reduce slightly then finished with butter to create a smooth, glossy sauce. Parsley and capers add fresh herbal and briny notes that complement the lemony brightness. The dish provides tender chicken with a crisp exterior and a silky sauce that highlights citrus and savory undertones.
This dish can be served alongside steamed vegetables, rice, or pasta for a well-rounded meal. The sauce pairs well with simple sides to balance its vibrant flavor. Cooking the chicken cutlets to about ¼ inch thickness ensures a tender texture without drying.
Ingredients
- 1½ pounds chicken breast 4 portions, skinless, boneless
- ½ cup all-purpose flour for dredging
- salt
- black pepper
- 4 egg
- 3 tablespoons water
- ¼ cup olive oil
- 4 lices lemon
- ½ cup white wine like pinot gris, dry
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons butter unsalted
- ¼ cup parsley flat-leaf, chopped
- 2 teaspoons capers for garnish
Instructions
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
- Pound the chicken breasts with a flat meat mallet, until they are about ¼-inch thick.
- Put some flour in a shallow dish and season it with a fair amount of salt and pepper. Mix with a fork to distribute evenly.
- In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
- Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken cutlets in the seasoned flour.
- Dip the floured chicken in the egg wash to coat completely. Let the excess drip off.
- When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
- Remove the chicken cutlets to a large platter in a single layer.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
- Add the wine, broth, and lemon juice, simmer for 5-7 minutes to reduce the sauce slightly.
- Roll the butter in some flour and add it to the skillet. This will thicken the sauce. Stir to incorporate and dissolve the flour.
- Reduce the heat to medium-low and return the chicken to the pan.
- Place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through.
- Season with salt and pepper and garnish with chopped parsley before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 43g | 86% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 287mg | 96% |
| Sodium | 508mg | 21% |
| Potassium | 805mg | 17% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 45mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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