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Chicken Francese – A Bright and Lemony Classic

Chicken Francese – A Bright and Lemony Classic
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Chicken Francese is a restaurant-quality dish that’s easy to make at home. Lightly battered chicken cutlets are pan-fried until golden, then simmered in a bright and buttery lemon-wine sauce. Serve it over pasta, rice, or with crusty bread to soak up every delicious drop.

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, halved and pounded thin
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 3 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (such as Pinot Grigio)
  • 1/2 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 tbsp fresh parsley, chopped

 

  • Salt and black pepper to taste

Instructions

 

  1. Prepare the Chicken: Slice the chicken breasts in half horizontally to create thin cutlets. Pound them to an even thickness.
  2. Coat in Flour and Egg: Lightly season the chicken with salt and pepper. Dredge in flour, shaking off excess, then dip in beaten eggs mixed with milk.
  3. Pan-Fry the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Fry chicken for 3-4 minutes per side until golden brown. Remove and set aside.
  4. Make the Lemon Sauce: In the same pan, melt the remaining butter and sauté garlic until fragrant. Add white wine, chicken broth, and lemon juice. Simmer for 3-4 minutes.
  5. Simmer the Chicken: Return chicken to the skillet, spoon sauce over it, and let it simmer for 2-3 minutes. Garnish with lemon zest and parsley before serving.

Notes

  • Use fresh lemon juice for the best flavor.
  • Avoid overcooking the chicken to keep it tender.

 

  • For a richer sauce, add a splash of heavy cream before serving.

Nutrition

Find it online: https://cookedbyandy.com/chicken-francese-a-bright-and-lemony-classic/