Chicken Francese
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
406 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Francese
Description
In Chicken Francese, chicken breasts are thinned into cutlets and coated first in a flour, salt, and pepper mixture, then dipped in an egg and milk wash before being sautéed in olive oil until golden and cooked through. The sauce is prepared in the same pan, starting with browning lemon slices in butter to build a base of citrus flavor. Additional butter and flour are cooked to form a roux, then white wine and chicken broth are added to create a light sauce. Lemon juice, salt, pepper, and parsley finish the sauce, which is poured over the chicken just before serving, providing a bright, buttery complement to the tender chicken.
The crisp coating of the chicken pairs well with the smooth, tangy sauce, suitable for serving with simple sides like steamed vegetables or pasta. The sauce uses fresh lemon and wine, relying on quality ingredients without added heaviness.
Choosing thin cutlets or slicing breasts yourself ensures even cooking. Using fresh lemon juice enhances the flavor noticeably compared to bottled. Select a drinkable white wine such as Chardonnay or Sauvignon Blanc to avoid off flavors in the sauce.
Ingredients
For the chicken
- 4 chicken breast thin cut, boneless skinless
- 1/3 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 2 egg
- 2 tablespoons milk
- 1/4 cup olive oil
For the sauce
- 4 tablespoons butter divided use
- 1 lemon thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
For the chicken
- Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
- Place the flour, salt and pepper in a bowl. Mix until combined.
- Place the eggs and milk in a small bowl and whisk until smooth.
- Heat the olive oil in a large pan over medium high heat.
- Dredge each chicken cutlet in the flour mixture, then dip in the egg.
- Place the chicken breasts in a single layer in the pan.
- Cook for 4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
For the sauce
- Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
- Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
- Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
- Stir in the lemon juice and season with salt and pepper to taste.
- Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.
Notes
- Use thinly cut chicken breasts or pound chicken to even thinness for proper cooking.
- Freshly squeezed lemon juice is preferable for better flavor in the sauce.
- Choose a white wine that you enjoy drinking, like Chardonnay or Sauvignon Blanc, for the sauce.
- Chicken tenders can be substituted for chicken breasts if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 185mg | 62% |
| Sodium | 1210mg | 50% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
