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
Scale
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
