Delicious Italian American Chicken Francese with chicken cutlets dredged in flour, dipped in beaten eggs, and pan-fried crisp and served in a lemon white wine sauce.
This tasty chicken dish is one of our favorites. It is so easy to make, goes with so many side dishes, tastes scrumptious, and fills our hearty appetites with plenty of protein. Prepare to be wowed, my lemon-loving friends. It is very similar to my Chicken Piccata but it does not have capers.
Chicken Francese is quick and easy enough for a weeknight meal yet elegant enough for company. Chicken cutlets are dredged in flour, dipped in eggs, fried to golden perfection, and served in a luscious lemon and white wine sauce. Serve with angel hair pasta or spaghetti, oven-roasted asparagus or green beans, and a chilled glass of pinot grigio or sauvignon blanc.
INGREDIENTS:
- 2 boneless skinless chicken breasts cut in half lengthwise creating 4 thinner breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 3 tablespoons vegetable oil
LEMON SAUCE
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- ⅔ cup dry white wine
- ⅔ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon thinly sliced
- Chopped fresh Italian parsley
- Parmesan cheese
STEP-BY-STEP INSTRUCTIONS:
Step 1: Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl. Beat the eggs in a separate shallow bowl.
Step 2: Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dunk them into the eggs. Let the excess beaten eggs drip off.
Step 3: Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of the skillet.
Step 4: Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minute.
Step 5: Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan Cheese. For best results, serve promptly.
Chicken Francese
Ingredients
- 2 boneless skinless chicken breasts cut in half lengthwise creating 4 thinner breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 3 tablespoons vegetable oil
- LEMON SAUCE
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- ⅔ cup dry white wine
- ⅔ cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon thinly sliced
- Chopped fresh Italian parsley
- Parmesan cheese
Instructions
- Step 1: Combine the flour, kosher salt, fresh ground black pepper, and garlic powder in a shallow bowl. Beat the eggs in a separate shallow bowl.
- Step 2: Heat the oil in a large skillet over medium-high heat. Dredge the chicken cutlets in the flour mixture, then dunk them into the eggs. Let the excess beaten eggs drip off.
- Step 3: Add the chicken to the skillet and cook until golden brown on the bottom. Flip and cook until golden brown on the other side and cooked through. Remove the chicken to a plate. Carefully wipe most of the oil out of the skillet.
- Step 4: Reduce the heat to medium and melt the butter. Whisk in the flour and cook for 2 minutes while gently scraping the bottom of the pan to get off any browned bits. Whisk in the white wine and let it reduce for 1-2 minutes. Add the chicken broth and lemon juice. Whisk to combine and let it thicken for a minute.
- Step 5: Return the cooked chicken to the skillet with the sauce. Garnish with fresh lemon slices, chopped fresh parsley, or a sprinkle of grated Parmesan Cheese. For best results, serve promptly.
