Chicken Francese
sandravalvassori.com
With tender chicken cutlets, a delicate golden crust, and a luscious lemon butter sauce, this Chicken Francese is the kind of meal that turns simple ingredients into something truly special. The sauce is bright and incredibly flavorful, with a silky, velvety consistency thanks to a simple technique with the butter and flour that ensures a perfectly smooth finish. The whole dish comes together in about 30 minutes, making this classic Italian-American favorite easy enough for a weeknight dinner and impressive enough for entertaining.
Servings: 4
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1/3 cup all-purpose flour
- 1 tsp garlic powder
- kosher salt and black pepper
- 2 eggs, plus a tablespoon of milk or water
- 1/4 cup freshly grated parmigiano reggiano
- 2 tbsp olive oil
- 1 tbsp unsalted butter
For the Sauce
- 1 large Lemon; slice half into thin rings, use the other half for juicing
- 1/2 cup dry white wine
- 3/4 cup chicken stock, plus more if needed
- 4 tbsp unsalted butter, diced into cubes (keep cold until ready to use)
- 4 tbsp finely chopped fresh parsley, divided
Instructions
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Lightly pound the thicker ends so they're an even thickness. Set aside.
- In a shallow dish, whisk together the flour, garlic powder, 1 teaspoon salt, and pepper to taste. In a second shallow dish, beat the eggs with the grated parmesan and a pinch of salt and pepper, until well combined.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Working in batches so you don't overcrowd the pan, dredge each cutlet in the seasoned flour, shaking off any excess. Dip the floured cutlet into egg mixture, allowing any excess to drip back into the dish, then carefully place it in the hot skillet. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and repeat with the remaining cutlets.
- Make the sauce: Add the lemon slices to the same skillet and cook for about 20 to 30 seconds per side, just until lightly browned and fragrant. Remove them from the pan and set aside.
- Pour the wine into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes, or until reduced by about half. Stir in the chicken broth and juice of remaining lemon half, then bring the sauce to a gentle simmer.
- Toss the cubed butter with the leftover seasoned flour that you used for the chicken, until lightly coated. Add the butter pieces to the simmering sauce, whisking constantly until the butter melts and the sauce becomes smooth, glossy, and lightly thickened. Stir in 2 tablespoons of the chopped parsley and taste the sauce, adding more salt, pepper, or lemon juice, if needed.
- Return the chicken to the skillet along with any juices that have collected on the plate. Spoon the sauce over the chicken and nestle the lemon slices around the cutlets. Let everything simmer for 1 to 2 minutes, just until the chicken is heated through.
- Serve immediately garnished with remaining chopped parsley and extra sauce spooned over top. (TIP: Sometimes the sauce thickens a little too much after you add the chicken. If this happens, whisk in a few more splashes of chicken broth.)