If you’re craving a dish that feels both elegant and comforting, then this Chicken Francese Recipe is precisely the one to delight your taste buds and impress your loved ones. Tender chicken cutlets, lightly coated and pan-fried to a golden perfection, swimming in a bright, silky lemon and butter sauce create a harmony of flavors that’s simply irresistible. The balance of zesty lemon, savory broth, and a hint of fresh parsley makes this dish a timeless classic that’s surprisingly easy to prepare. Once you try this Chicken Francese Recipe, it will surely become one of your go-to weeknight wonders.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Francese Recipe is a breeze because each component is straightforward yet plays a crucial role in achieving that perfect blend of taste, texture, and aroma. From the tender chicken breasts and tangy lemon juice to the delicate touch of flour and eggs that create the luscious coating, each element shines through once combined.
- 2 boneless, skinless chicken breasts (about 1 pound): These are butterflied and pounded thin to ensure quick, even cooking and tender bites.
- ¼ cup + 1 tablespoon all-purpose flour, divided: Used to give the chicken a light, crispy crust and to thicken the lemon sauce.
- ½ teaspoon kosher salt, plus more to taste: Adds essential seasoning that enhances all the flavors.
- ¼ teaspoon ground black pepper, plus more to taste: Provides a subtle, warm spice that complements the lemony sauce.
- 2 large eggs: Whisked and used as a coating binder for the flour to cling beautifully onto the chicken.
- 2 tablespoons extra virgin olive oil: For sautéing the chicken, adding a rich, fruity note.
- 1 tablespoon salted butter: Melts into the sauce, creating a silky, flavorful base.
- 1 cup chicken broth: Adds depth and body to the sauce while keeping it light.
- 1 tablespoon lemon juice: Gives the sauce its signature bright, tangy freshness.
- ½ lemon, seeded and thinly sliced: Infuses the sauce with fresh citrus flavor and makes a pretty garnish.
- Optional garnish: chopped fresh parsley: Adds a pop of color and a fresh herbal note to finish the dish.
How to Make Chicken Francese Recipe
Step 1: Prepare and Pound the Chicken
Start by butterflying the chicken breasts into thinner cutlets, which helps them cook quickly and evenly. Place each piece in a zip-top bag and gently pound until they are about ¼-inch thick. This step is essential for achieving that tender texture that melts in your mouth with every bite.
Step 2: Dredge and Sauté the Chicken
Set up a dredging station by mixing ¼ cup flour with salt and pepper in a shallow dish, and whisk the eggs in a separate bowl. Dip each piece of chicken first into the flour mixture, then into the egg wash, ensuring an even coating. Heat the olive oil in a large skillet over medium-high heat and sauté the chicken in batches until each side is beautifully golden and cooked through, about 3 to 4 minutes per side. Once done, transfer the chicken to a warm plate and keep it cozy.
Step 3: Prepare the Luscious Lemon Sauce
Now for the magic touch: in the same skillet, melt the butter over medium heat and whisk in the remaining tablespoon of flour, cooking it briefly to get rid of any raw flour taste. Gradually whisk in the chicken broth and fresh lemon juice while scraping up all the flavorful browned bits from the pan. Add the thin lemon slices and let the sauce simmer gently until it thickens to a silky consistency, roughly 5 minutes. Adjust the salt and pepper to taste, balancing the rich, tangy flavors.
Step 4: Bring It All Together
Return the chicken cutlets to the skillet to soak up the vibrant lemon sauce or arrange them beautifully on serving plates and pour the sauce generously over top. If you like, sprinkle freshly chopped parsley for a burst of color and fresh herbal aroma. Your Chicken Francese Recipe is now ready to impress!
How to Serve Chicken Francese Recipe
Garnishes
A sprinkle of freshly chopped parsley is the classic and most beloved garnish, bringing an inviting touch of green that livens up the plate. Thin lemon slices, included in the sauce, also double as a decorative element that enhances the dish’s appeal and flavor.
Side Dishes
This Chicken Francese Recipe pairs wonderfully with a variety of sides. Try serving it alongside buttery mashed potatoes for a comforting meal or go lighter with steamed asparagus or a crisp green salad tossed in a lemon vinaigrette. Even a helping of fluffy rice or al dente pasta tossed with olive oil and herbs balances the citrusy richness perfectly.
Creative Ways to Present
For a dinner party, try arranging the Chicken Francese slices fan-like on a large platter and drizzle the sauce artistically over the top. Add lemon twists and parsley sprigs around the edges to create a restaurant-worthy presentation that will have your guests oohing and ahhing!
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Chicken Francese Recipe, store them in an airtight container in the refrigerator for up to 3 days. Keeping the sauce and chicken together helps the flavors meld, making the next meal even tastier.
Freezing
You can freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. When freezing, it’s best to cool the components completely before sealing to maintain texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to prevent drying out the chicken. Covering the pan helps retain moisture, and stirring the sauce occasionally ensures it stays creamy and luscious. Avoid microwaving if possible, as it can cause uneven heating.
FAQs
Can I use chicken thighs instead of breasts for this Chicken Francese Recipe?
Absolutely! Boneless, skinless chicken thighs can be used for a juicier alternative. Just be sure to pound them to an even thickness for consistent cooking.
Is there a dairy-free option for the butter in the sauce?
Yes, you can substitute the butter with a dairy-free margarine or additional olive oil. It won’t be quite as rich but will still give you a delicious sauce.
Can I make this Chicken Francese Recipe gluten-free?
Definitely! Replace the all-purpose flour with a gluten-free flour blend or cornstarch for dredging and thickening the sauce.
What is the best side to serve with Chicken Francese?
Light sides like steamed vegetables, rice pilaf, or a crisp salad complement the dish well, balancing the tangy lemon sauce beautifully.
How do I know when the chicken is fully cooked?
The chicken should be golden brown and reach an internal temperature of 165°F (74°C). Since the cutlets are thin, cooking 3 to 4 minutes per side usually suffices.
Final Thoughts
This Chicken Francese Recipe is a shining example of how simple techniques and classic ingredients can come together to create a dish that’s bursting with flavor and charm. Whether you’re cooking for family, friends, or just yourself, I wholeheartedly encourage you to give this recipe a try—it’s sure to become a beloved staple in your kitchen that you’ll turn to time and time again.
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Chicken Francese Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly dredged in flour and eggs, sautéed to golden perfection, and served with a tangy lemon-butter sauce. This quick and flavorful recipe yields a restaurant-quality meal perfect for a weeknight dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- ¼ cup + 1 tablespoon all-purpose flour, divided
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 large eggs
Sauce and Cooking
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup chicken broth
- 1 tablespoon lemon juice
- ½ lemon, seeded and thinly sliced
- Optional garnish: chopped fresh parsley
Instructions
- Prepare the chicken: Butterfly the chicken breasts to create 4 thin cutlets by slicing horizontally. Place the cutlets in a zip-top bag and gently pound them with a meat tenderizer until they are about ¼-inch thick, ensuring even cooking and tenderness.
- Coat and sauté the chicken: In a shallow dish, mix ¼ cup flour with ½ teaspoon kosher salt and ¼ teaspoon black pepper. In another dish, whisk the eggs. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge each chicken cutlet first in the seasoned flour, then dip into the beaten eggs. Place the coated cutlets into the hot skillet and sauté until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken and set aside on a plate.
- Make the lemon sauce: In the same skillet, melt 1 tablespoon salted butter over medium heat. Whisk in the remaining 1 tablespoon of flour and cook for about 30 seconds to eliminate the raw taste. Gradually add 1 cup chicken broth and 1 tablespoon lemon juice to the skillet while whisking to combine and scrape up any browned bits from the pan. Add the thin lemon slices and simmer the sauce until it thickens, approximately 5 minutes. Taste and adjust seasoning with more salt and pepper as needed.
- Combine and serve: Return the cooked chicken cutlets to the skillet to coat with the lemon sauce, or alternatively place the chicken on serving plates and spoon the sauce generously over the top. Garnish with freshly chopped parsley if desired. Serve immediately to enjoy the dish at its best.
Notes
- Butterflying and pounding the chicken ensures even thickness for quick and uniform cooking.
- The lemon slices in the sauce provide extra citrus fragrance and a decorative touch.
- You can substitute the chicken broth with vegetable broth for a slightly different flavor.
- Serve this dish with pasta, risotto, or sautéed vegetables for a complete meal.
- Use fresh lemon juice for the best bright, tangy flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
