Chicken Francese Recipe
Chicken Francese is a classic Italian-American dish featuring tender, golden-fried chicken cutlets served in a rich lemon-butter sauce. This recipe is easy to follow and brings the flavors of a fine restaurant straight to your table, making it perfect for both weeknight dinners and special occasions.
Equipment
- Meat mallet or rolling pin
- Shallow bowls for flour and egg dredge
- Large skillet
- Tongs
- Whisk
- Citrus juicer for fresh lemon juice
Ingredients
- 4 chicken breasts skinless and boneless
- 1 cup all-purpose flour for dredging
- 2 large eggs
- 1/4 cup Parmesan cheese freshly grated
- 1 lemon fresh, juiced
- 1/2 cup dry white wine optional, can substitute with chicken broth
- 1 cup chicken broth
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to about 1/2 inch thickness.
- Season the chicken with salt and pepper. Dredge each breast in flour, shake off excess, and then dip into the egg mixture (whisked with Parmesan).
- Heat 2 tablespoons of butter in a skillet over medium heat. Sauté the chicken breasts for 3-4 minutes on each side until golden and cooked through. Set aside and cover with foil.
- In the same skillet, pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 2 minutes, scraping up the flavorful bits. Add the chicken broth and bring to a simmer for another 3 minutes.
- Stir in the remaining butter, letting it melt completely. Return the chicken to the skillet, spoon the sauce over, and let it simmer for 2-3 minutes.
- Garnish with fresh parsley and serve immediately, spooning the sauce generously over the chicken.
Notes
- For a smoother sauce, whisk the butter in slowly to avoid separation.
- To enhance flavor, let the chicken rest for a few minutes after cooking before adding it back to the sauce.
- If you prefer a thicker sauce, let it simmer a bit longer until it reduces to your desired consistency.