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Chicken Francese Recipe

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  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Pan-fry, Stovetop
  • Cuisine: Italian-American

Description

This Chicken Francese recipe is a classic Italian-American dish that’s easy to make and ready in 30 minutes! Tender chicken cutlets are dredged in a light batter, pan-fried to golden perfection, and then finished with a delicate lemon butter sauce. It’s an elegant and satisfying meal that’s perfect for a weeknight dinner or a special occasion.

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts (about 1 pound)
  • 1/4 cup + 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 2 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1/2 lemon, seeded and thinly sliced
  • Optional garnish: chopped fresh parsley

Instructions

  1. Prepare Chicken: Butterfly chicken breasts to create 4 thin cutlets. Place in a zip-top bag and pound with a meat tenderizer until ยผ-inch thick.
  2. Bread and Cook Chicken: In a shallow dish, combine ยผ cup flour, salt, and pepper. In another dish, whisk eggs. Heat olive oil in a large skillet over medium-high heat. Dredge chicken in flour, then dip in egg. Sautรฉ in batches until golden brown and cooked through (3-4 minutes per side). Transfer chicken to a plate.
  3. Make Lemon Sauce: Melt butter in the same skillet over medium heat. Whisk in remaining 1 tablespoon flour and cook for 30 seconds. Gradually whisk in chicken broth and lemon juice, scraping up any browned bits. Add lemon slices and simmer until thickened (about 5 minutes). Season with additional salt and pepper to taste.
  4. Serve: Return chicken to the skillet or place on serving plates and spoon sauce over top. Garnish with fresh parsley, if desired.

Notes

  • Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.

Nutrition

  • Serving Size: chicken cutlet with sauce
  • Calories: 300
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 120mg

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