Description
Chicken Francese is a classic Italian-American dish made with tender chicken cutlets that are lightly breaded, pan-fried, and simmered in a bright lemon-wine butter sauce. It’s flavorful, elegant, and surprisingly easy to make.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp grated Parmesan cheese (optional)
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 2 cloves garlic, minced (optional)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
Instructions
- Slice chicken breasts in half horizontally to create cutlets and pound to even thickness if needed.
- Season chicken with salt and pepper.
- Dredge chicken in flour, shaking off the excess.
- In a shallow bowl, beat eggs and stir in Parmesan cheese if using. Dip each floured chicken piece into the egg mixture.
- Heat oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, melt butter. Add garlic (if using) and sauté for 1 minute.
- Pour in white wine, scraping up browned bits. Cook for 2–3 minutes.
- Add chicken broth and lemon juice. Simmer for 3–4 minutes to reduce slightly.
- Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes.
- Garnish with chopped parsley and lemon slices. Serve hot.
Notes
Use gluten-free flour for a gluten-free version.Substitute almond or coconut flour for a low-carb option.Add lemon zest to the sauce for extra citrus flavor.Stir in heavy cream at the end for a creamy twist.Add fresh herbs like thyme or basil for added aroma and flavor.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 155mg
