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Chicken Francese Recipe

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This Chicken Francese recipe delivers tender, pan-fried chicken cutlets in a tangy lemon-butter sauce, making it a restaurant-quality Italian-American dish you can easily make at home. Coated in a light egg and flour batter, the chicken is crisp on the outside and juicy inside. Ready in just 30 minutes, it's perfect for a quick yet elegant meal, best served with pasta or veggies.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¼ cup grated Parmesan cheese
  • ½ cup chicken broth
  • ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • Lemon slices, for garnish

Instructions

  • Pound the chicken breasts to an even thickness and season with salt and pepper.
  • In one shallow dish, place the flour. In another, whisk the eggs with Parmesan cheese.
  • Dredge the chicken in flour, shaking off excess, then dip into the egg mixture.
  • Heat olive oil and 2 tbsp of butter in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add wine and chicken broth, scraping the bottom to deglaze. Simmer for 2-3 minutes.
  • Stir in lemon juice and the remaining butter until melted and smooth.
  • Return the chicken to the skillet and spoon sauce over it. Simmer for 1-2 minutes.
  • Garnish with fresh parsley and lemon slices before serving.

Notes

  • For a richer sauce, whisk in an extra tablespoon of butter before serving.
  • Serve with pasta, rice, or steamed vegetables.

Nutrition

Find it online: https://elianarecipes.com/chicken-francese-recipe/