Chicken Francese with Easy Lemon Butter Sauce
User Reviews
4.9
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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
4
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Calories
583 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Francese with Easy Lemon Butter Sauce
Description
This Chicken Francese recipe starts with thinly sliced chicken cutlets seasoned simply with salt and pepper. The chicken is first dredged in seasoned flour, then dipped into beaten eggs mixed with parsley to create a light batter. Cooking the cutlets in butter and olive oil produces a golden-brown, tender exterior.
The pan sauce, made by sautéing shallots and deglazing with white wine and chicken stock, is brightened with fresh lemon juice and slices, yielding a buttery, tangy glaze that balances the richness of the chicken. The sauce comes together quickly in the same pan after the chicken is cooked.
Serve the dish warm with the sauce spooned over the chicken. It pairs well with simple sides. Preparing the chicken cutlets thinly and working in batches avoids crowding, ensuring even cooking and a crisp crust. This recipe allows for a flavorful, classic lemon butter chicken dish without complicated steps.
Leftovers can be stored refrigerated and reheated gently in the oven to preserve sauce and texture. Using a nonstick pan helps prevent the egg batter from sticking during cooking.
Ingredients
- 1 1/2 pounds (680g) chicken cutlets thinly sliced
- 2 teaspoons kosher salt for seasoning the chicken, Diamond Crystal brand
- 1/2 teaspoon black pepper for seasoning the chicken
- 1/2 cup (65g) flour will most likley not need all of it
- 1/4 cup Italian flat-leaf parsley divided, minced
- 4 large egg beaten
- 4 tablespoons (56g) butter cubed, divided
- 4 tablespoons (60g) olive oil
- 1 large shallot minced
- 1/2 cup (120g) white wine dry
- 2 tablespoons (30g) lemon juice plus more to taste, fresh
- 1 1/2 cups (360g) chicken stock low sodium
- 1 large lemon sliced
- salt to taste
- black pepper to taste
Instructions
- First, setup a frying station. In a large bowl, beat the eggs together and mix in half of the minced parsley and a pinch of salt and pepper. Mix the flour with a pinch of salt and pepper and place it onto a large bowl or plate for easy dredging.
- Heat a large pan (nonstick is recommended) to medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
- Quickly season the chicken cutlets with the salt and pepper on both sides. Dredge the chicken into the flour then shake off the excess and dip into the egg and parsley mixture. Gently place the cutlet into the pan and fry for 3-4 minutes per side or until golden brown. Do not crowd the pan. Work in batches. Use more oil/butter as required for the next batch. Tent the chicken with foil to keep warm.
- Add the shallot and a pinch of salt and saute until soft and translucent (about 2-3 minutes).
- Add in the white wine and chicken stock. Turn the heat to high and bring the sauce to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Boil for ~5 minutes or until it reduces by half and starts to thicken.
- Turn the heat to slightly less than medium and add the lemon slices. Roll the remaining cubes of butter into the leftover flour mixture and add them into the sauce and whisk to combine. Cook for 2-3 minutes or until the sauce thickens.
- Mix in the lemon juice and taste the sauce. Adjust salt and pepper to taste. Also, if needed add more lemon juice to taste.
- When satisfied with the taste, return the chicken to the pan and gently coat with the sauce and heat through for 2-3 minutes. Sprinkle the remaining parsley on top and remove the pan from the heat. Serve immediately. Enjoy!
Notes
- Use thin-sliced chicken cutlets for even cooking and tender results.
- Reserve leftover egg wash and flour for another chicken dish or discard promptly.
- A nonstick pan helps prevent sticking and makes frying easier.
- Store leftovers in the refrigerator for up to 3 days and reheat covered in the oven at 325°F until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 13.7g | 5% |
| Protein | 41.4g | 83% |
| Fat | 37.7g | 58% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 317mg | 106% |
| Sodium | 850mg | 35% |
| Potassium | 399mg | 8% |
| Fiber | 0.6g | 2% |
| Sugar | 0.7g | 1% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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