Chicken Francese, An Italian American Classic
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
282 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Francese, An Italian American Classic
Description
This recipe prepares boneless, skinless chicken breasts sliced into cutlets, which are seasoned and coated first in flour then dipped in an egg wash. They are cooked in hot olive oil until golden on both sides, developing a crispy exterior and tender interior. The pan drippings provide flavor base for the sauce.
The sauce combines fresh lemon slices sautéed briefly for aroma, chopped garlic, dry white wine, chicken broth, and lemon juice simmered to reduce slightly. Butter is stirred in for richness, balancing acidity. The chicken returns to the pan and simmers gently with lemon slices on top, finishing cooking and absorbing sauce flavor. Chopped parsley adds color and freshness before serving.
This preparation highlights the interplay of crisp chicken and bright citrus in a lightly sauced dish, suitable for a main course accompanied by simple sides.
Ingredients
- 3 chicken breast halved crosswise, boneless skinless
- 2/3 cup all-purpose flour
- salt
- black pepper freshly ground
- 2 egg large
- 2 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon (thinly sliced)
- 5 cloves garlic (chopped)
- 1/2 cup white wine dry
- 1 cup chicken broth
- 1/2 lemon (juiced)
- 2 tablespoons butter
- 1/4 cup flat-leaf parsley (chopped)
Instructions
- Prepare the chicken breast and set aside on a plate. Add the flour to a shallow dish or pie plate, and season with salt and pepper to taste. Mix with your hands to combine. In another shallow dish, beat the eggs with 2 tablespoons water.
- Meanwhile, heat the olive oil in a cast iron skillet over medium high heat. Season the chicken with salt and pepper, and then dredge the chicken in the seasoned flour. Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden, turning once. Remove the chicken cutlets to a plate and set aside.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the garlic, wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly, stirring often. Reduce the heat to medium low and add the butter.
- Return the chicken to the pan, and 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 with pasta or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 523mg | 22% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 28mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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