Chicken Francese
This Homemade Recipe for Chicken Francese delivers crispy, golden chicken cutlets drenched in a rich, tangy lemon wine sauce. It’s a classic fine dining recipe that’s simple to make yet bursting with flavor. Whether you're looking for easy dinner recipes or quick dinner ideas, this elegant dish pairs perfectly with pasta or a fresh salad.
Ingredients
- Chicken
- 2 lbs boneless chicken breasts
- 1½ tsp kosher salt
- ½ tsp ground black pepper
- ⅓ cup all-purpose flour
- 2 large eggs
- 2 tbsp fresh parsley finely chopped (optional)
- ¼ cup Parmesan cheese shredded (optional)
- 2 tbsp olive oil
- Lemon Sauce
- 1 lemon thinly sliced
- 3 tbsp butter
- 1 clove garlic minced
- 3 tbsp all-purpose flour
- 1½ cups chicken stock
- ⅓ cup dry white wine
- ½ tsp kosher salt
- 1 tbsp fresh parsley finely chopped (for garnish)
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally to create 4 cutlets. Season both sides with salt and pepper.
- Set Up Breading Stations:
- In a bowl, whisk eggs with parsley and Parmesan (if using).
- In a separate plate, add ⅓ cup of flour.
- Coat & Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Dredge each cutlet in flour, then dip in the egg mixture.
- Pan-fry for 3 minutes per side until golden brown. Remove and set aside.
- Cook the Lemon Slices: Add lemon slices to the skillet and cook for 30 seconds per side until softened. Remove and place on the chicken.
- Make the Sauce:
- Melt butter in the skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Stir in 3 tbsp flour and cook for 1 minute.
- Gradually whisk in chicken stock, followed by white wine. Stir continuously as the sauce thickens. Season with salt and let cook for another 2-3 minutes.
- Assemble & Serve: Return the chicken to the pan, spoon sauce over, and top with lemon slices. Garnish with fresh parsley and serve hot.
Notes
- Serve with buttery pasta, mashed potatoes, or a fresh arugula salad.
- If you prefer a thicker sauce, let it simmer for an extra 2 minutes.
- For a non-alcoholic version, substitute white wine with extra chicken stock.