Chicken Francese
User Reviews
4.8
Chicken Francese
Description
In this Chicken Francese recipe, thinly sliced chicken breast halves are seasoned, dusted with flour, then dipped into beaten egg whites before being sautéed in a nonstick pan until lightly browned on both sides. After cooking all the chicken, a sauce is prepared by whisking flour into chicken broth, then adding lemon juice, white wine, lemon slices, parsley, and butter. This sauce is simmered briefly to reduce and thicken slightly. The chicken is returned to the pan to coat in the sauce before serving.
The result is tender, lightly crispy chicken cutlets infused with bright lemon flavor and a smooth, buttery pan sauce. The lemon slices add aroma and mild citrus accents. Fresh parsley provides a touch of herbaceous freshness. The balance of sauce reduction and gentle sautéing keeps the chicken moist without heaviness.
Chicken Francese works well plated with simple sides like rice or steamed vegetables. Adjusting lemon juice to taste allows control of the tanginess. Using unbleached flour and low-sodium broth highlights the dish's clean flavors. The butter enriches the sauce with a subtle silkiness. The recipe encourages layering flavors for a light yet satisfying presentation.
Ingredients
- 4 large (32 oz chicken breast halves, thinly sliced in 3 (12 cutlets total))
- 1/4 cup all-purpose flour unbleached
- 1/2 cup egg beaten, white
- 1 lemon juice of (about 3 tbsp) or more, to taste, large
- 1/2 lemon sliced thin
- 1/3 cup white wine
- 15 oz chicken broth low sodium
- cooking spray
- salt to taste
- black pepper to taste
- 3 tbsp parsley fresh chopped
- 1 tbsp butter
Instructions
- Season the chicken with salt and pepper.
- Place the flour in a bowl, and the beaten egg whites in another bowl.
- Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.
- Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
- Repeat until all chicken has been cooked and set aside.
- Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
- Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.
- Return chicken to the pan to combine with the sauce.
- Serve immediately.
Notes
- Discard 1 tablespoon of flour from the initial measurement to use 3 tablespoons total in the sauce for intended consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 2cutlets | |
| Calories | 216kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 4.5g | 7% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 264mg | 11% |
| Fiber | 0.5g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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