Description
Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken cutlets dredged in a seasoned flour and egg mixture, sautéed to a golden brown, and served with a bright, flavorful lemon butter and white wine sauce. This recipe balances crispy chicken with a silky, tangy sauce, garnished with fresh parsley for an elegant yet approachable meal perfect for any occasion.
Ingredients
Scale
Chicken and Coating
- 3 to 4 boneless, skinless chicken breasts (about 14 oz. to 16 oz. total)
- 1 cup flour
- Kosher salt
- Freshly ground black pepper
- 1 tsp garlic powder
- 4 eggs
- 2 tbsp Parmesan cheese (grated)
- 4 tbsp fresh parsley (chopped; divided – 2 tablespoons for batter, 2 tablespoons for garnish)
Cooking Fats and Aromatics
- 4 tbsp olive oil (divided – 2 tablespoons for sautéing chicken, 2 tablespoons for sauce)
- 4 tbsp unsalted butter (divided – 2 tablespoons for sautéing chicken, 2 tablespoons for sauce)
- 4 garlic cloves (minced)
- ¼ tsp crushed red pepper flakes (adjust to taste)
Sauce Liquids
- ½ cup dry white wine (such as Pinot Grigio)
- 1 ¼ cups chicken stock
- Juice of two fresh lemons (about 4 tablespoons)
Instructions
- Tenderize Chicken: Place the chicken breasts one at a time into a large freezer bag. Using the flat side of a meat tenderizer, gently pound each piece to an even thickness of about 1/8″ to 1/4″.
- Slice Chicken: Cut each pounded chicken breast into halves or thirds to create manageable cutlets. Set aside.
- Prepare Flour Mixture: Pour the flour onto a wide plate. Add 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Mix gently with a fork. Remove 2 tablespoons of this seasoned flour mixture and set aside for the sauce.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, grated Parmesan, 2 tablespoons of chopped parsley, and a pinch of salt and pepper until well blended.
- Dredge Chicken: Coat each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture ensuring a thorough, even coating.
- Heat Fats: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Once hot, add 2 tablespoons of unsalted butter, allowing it to melt and foam.
- Sauté Chicken: Place the coated chicken cutlets in the skillet, working in batches if necessary, cooking 2 pieces at a time.
- Cook First Side: Sauté each chicken piece for 3 to 4 minutes until the bottom is nicely golden brown.
- Flip and Cook Other Side: Turn cutlets over and cook an additional 3 to 4 minutes until fully cooked through and browned.
- Keep Warm: Remove cooked chicken from skillet and set aside. If prepared in advance, place cutlets in a 350°F oven for 15 minutes before serving or keep warm in a 220°F oven until ready.
- Sauté Aromatics: Using the same skillet, add the remaining 2 tablespoons olive oil over medium heat. Add minced garlic and crushed red pepper flakes; cook gently for about 3 minutes until fragrant and softened.
- Add Reserved Flour: Stir in the reserved 2 tablespoons of seasoned flour, mixing thoroughly. If mixture seems too wet, add an additional tablespoon of flour. Cook for 1 to 2 minutes without allowing it to brown.
- Deglaze and Simmer: Pour in the white wine and chicken stock, stirring and bringing the sauce to a boil. Then reduce heat to maintain a gentle simmer.
- Add Lemon Juice: Stir in the fresh lemon juice. Continue cooking until the sauce slightly thickens, about 2 to 3 minutes.
- Season Sauce: Add a healthy pinch of salt and freshly ground pepper to taste. Remove skillet from heat.
- Finish Sauce: Stir in the remaining 2 tablespoons of butter until fully melted and the sauce becomes glossy and smooth.
- Adjust Seasoning: Taste the sauce and adjust salt, pepper, or lemon juice as preferred.
- Plate Chicken: Arrange the cooked chicken cutlets on plates or a serving platter.
- Serve with Sauce: Spoon the lemon butter sauce evenly over the top of the chicken cutlets.
- Garnish and Enjoy: Sprinkle the remaining 2 tablespoons of fresh parsley over the dish for a fresh, vibrant finish. Serve immediately and enjoy!
Notes
- For best results, use fresh lemons for juice to enhance the sauce’s brightness.
- The chicken can be pounded and coated up to 1-2 hours ahead and gently reheated to maintain texture.
- Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for balanced acidity.
- Adjust the red pepper flakes according to your preferred level of heat or omit if sensitive to spice.
- Serving suggestions include pairing with pasta, steamed vegetables, or a crisp green salad.
- Ensure the sauce does not brown during flour cooking to maintain a delicate flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: chicken francese recipe, lemon butter chicken, Italian chicken dish, sautéed chicken cutlets, easy chicken dinner
