Chicken Francese Recipe

This Chicken Francese is a classic Italian-American dish that’s perfect for a quick and elegant weeknight dinner! Imagine tender, juicy chicken cutlets coated in a light and lemony egg batter, pan-fried to golden perfection, and then simmered in a rich and flavorful sauce. This recipe is easy to make and delivers a restaurant-quality dish that’s sure to impress your family and friends.

Why You’ll Love This Recipe

• Flavorful and Elegant: The combination of tender chicken, a delicate egg batter, and a bright, lemony sauce creates a dish that’s both delicious and sophisticated.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Quick and Convenient: This dish comes together in just 30 minutes, making it a fantastic option when you’re craving a satisfying and flavorful meal without spending hours in the kitchen.
• Versatile: Serve this Chicken Francese with your favorite sides, such as pasta, rice, mashed potatoes, or steamed vegetables. It’s also great for meal prepping or using the leftover chicken in sandwiches and salads.

this Recipe

Ingredients

• Skinless, boneless chicken breasts: Use high-quality chicken breasts for the best flavor and texture.
• All-purpose flour: Used to dredge the chicken and create a light crust.
• Kosher salt: Enhances the overall flavor of the chicken and sauce.
• Ground black pepper: Adds a touch of heat.
• Eggs: Lightly whisked to create an egg wash for the chicken.
• Extra virgin olive oil: Used to pan-fry the chicken.
• Salted butter: Adds richness and flavor to the sauce.
• Chicken broth: Adds flavor and forms the base of the sauce.
• Lemon juice: Adds brightness and acidity to the sauce.
• Lemon slices: Adds a fresh lemon flavor and visual appeal to the sauce.
• Optional Garnish: Chopped fresh parsley adds a pop of color and fresh flavor.

Note: For exact measurements, see the recipe card below!

How to Make Chicken Francese

Step 1: Prepare the Chicken

Slice the chicken breasts in half horizontally to create thinner cutlets. Place the cutlets in a zip-top bag and pound them with a meat tenderizer until they are about ¼-inch thick. This helps them cook evenly and quickly.

Step 2: Bread the Chicken

In a shallow dish, whisk together the flour, salt, and pepper. In another shallow bowl, lightly whisk the eggs. Heat the olive oil in a large skillet over medium-high heat. Dredge each chicken cutlet in the flour mixture, then dip in the egg wash to coat.

Step 3: Cook the Chicken

Place the coated chicken cutlets in the hot skillet and sauté for 3-4 minutes per side, or until golden brown and cooked through. If needed, cook the chicken in two batches to avoid overcrowding the pan. Transfer the cooked chicken to a plate.

Step 4: Make the Sauce

Melt the butter in the same skillet over medium heat. Whisk in the remaining 1 tablespoon of flour and cook for 30 seconds, stirring constantly. Gradually add the chicken broth and lemon juice, whisking continuously and scraping up any browned bits from the bottom of the pan. Add the lemon slices and simmer for 5 minutes, or until the sauce has thickened. Season to taste with additional salt and pepper, if needed.

Step 5: Serve

Return the cooked chicken to the skillet and toss to coat in the sauce. Alternatively, you can arrange the chicken on serving plates and spoon the sauce over the top. Sprinkle with fresh parsley, if desired, and serve immediately.

Pro Tips for Making the Recipe

• Use high-quality chicken: For the best flavor and texture, use high-quality chicken breasts.
• Don’t overcook the chicken: Overcooked chicken will be dry. Cook it just until golden brown and cooked through.
• Use fresh lemon juice: Freshly squeezed lemon juice has a brighter and more vibrant flavor than bottled lemon juice.
• Adjust the sauce consistency: If the sauce is too thick, add a splash of chicken broth or water to thin it out. If it’s too thin, simmer it for a minute or two longer to reduce.
• Make ahead: You can bread the chicken cutlets ahead of time and store them in the refrigerator for up to 24 hours before cooking.

How to Serve

This Chicken Francese is delicious with a variety of sides:

• Pasta: Serve the chicken and sauce over your favorite pasta, such as spaghetti, fettuccine, or angel hair.
• Rice: Steamed white or brown rice is a great option for soaking up the flavorful sauce.
• Mashed Potatoes: Creamy mashed potatoes complement the richness of the sauce beautifully.
• Steamed Vegetables: Serve with steamed broccoli, green beans, or asparagus for a balanced and nutritious meal.

Make Ahead and Storage

This Chicken Francese is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over medium-low heat for a few minutes, or in the microwave until warmed through.

FAQs

1. Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can! Chicken thighs are more flavorful and forgiving than chicken breasts, so they’re a great option for this recipe. Adjust the cooking time accordingly.

2. Can I use a different type of flour?
Yes, you can! All-purpose flour is recommended for this recipe, but you can also use a gluten-free flour blend for a gluten-free version.

3. Can I make this recipe without the lemon?
The lemon is a key ingredient in Chicken Francese, but if you’re not a fan of lemon, you can reduce the amount or substitute it with a different type of citrus, such as lime or orange.

4. Can I add other seasonings to the dish?
Definitely! Garlic powder, onion powder, or dried herbs would be delicious additions to the flour mixture or the sauce.

This Chicken Francese Recipe is a simple, flavorful, and elegant way to enjoy a classic Italian-American dish. With its easy preparation, versatile serving options, and quick cooking time, it’s a recipe you’ll want to make again and again!

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