Chicken Francese
User Reviews
4.6
438 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course, Lunch, Dinner
Chicken Francese
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This Chicken Francese is restaurant-quality but ridiculously easy to make at home! Golden, lightly crisp chicken cutlets bathed in a velvety lemon butter sauce that’s bright, buttery, and absolutely irresistible. All made in one pan, in just 30 minutes! Perfect for a weeknight dinner or a special occasion.
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Ingredients
Chicken
- ½ cup all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon pepper freshly ground, or to taste
- 3 large eggs
- ¼ cup vegetable oil
- 4 chicken breasts boneless and skinless, cut in half lengthwise
Sauce
- 1 large lemon sliced into thin rounds, seeds removed
- 1 cup chicken broth low sodium
- ½ cup white wine dry
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon all-purpose flour
- 2 tablespoon butter unsalted
- 2 tablespoon parsley chopped, for garnish
Instructions
- In a shallow plate, add the ½ cup of flour, 1 tsp salt and ½ tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
- Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it's about ¼-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.
- Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.
- Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining ½ teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
- Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.
Equipments used:
Notes
- Best Wine to Use: Dry white wines like Pinot Grigio or Sauvignon Blanc work best. Skip the sweet wines!
- Can I make it without wine? Yes! Swap the wine for extra broth + a splash of apple cider vinegar.
- Flour vs. Cornstarch? Flour gives a classic light crust, but cornstarch makes it extra crispy.
- Serving a crowd? Double the recipe and use a large skillet to cook in batches.
- Leftovers? Keep in the fridge for up to 3 days—the sauce gets even better overnight!
Nutrition Information
Show Details
Serving
2cutlets
Calories
461kcal
(23%)
Carbohydrates
18g
(6%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
227mg
(76%)
Sodium
788mg
(33%)
Potassium
618mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
587IU
(12%)
Vitamin C
20mg
(22%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 2cutlets | |
| Calories | 461kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 227mg | 76% |
| Sodium | 788mg | 33% |
| Potassium | 618mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
438 reviews
Excellent
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