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Chicken Francese
5 from 15 votes

Chicken Francese

Chicken Francese features thin, tender chicken cutlets dredged in seasoned flour, dipped in an egg wash, and pan-fried to a golden crust. The dish is finished with a lemon, white wine, and chicken broth sauce enriched with butter, capers, and fresh parsley. The result is a delicate yet flavorful plate of chicken with a bright lemon sauce, suitable for dinner or a plated entrée.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 515 kcal
Course: Main Course
Cuisine: French

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

    Cup of Yum
  1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
  2. Pound the chicken breasts with a flat meat mallet, until they are about ¼-inch thick.
  3. 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.
  4. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
  5. Heat the oil over medium-high flame in a large skillet.
  6. Dredge both sides of the chicken cutlets in the seasoned flour.
  7. Dip the floured chicken in the egg wash to coat completely. Let the excess drip off. 
  8. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.
  9. Remove the chicken cutlets to a large platter in a single layer.
  10. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
  11. Add the wine, broth, and lemon juice, simmer for 5-7 minutes to reduce the sauce slightly.
  12. Roll the butter in some flour and add it to the skillet. This will thicken the sauce. Stir to incorporate and dissolve the flour.
  13. Reduce the heat to medium-low and return the chicken to the pan.
  14. Place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through.
  15. Season with salt and pepper and garnish with chopped parsley before serving.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 515

% 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.