Description
Golden chicken francaise delivers restaurant-quality flavor right in your kitchen without complicated techniques. Crispy, lemony chicken cutlets come together quickly with pantry staples for a weeknight dinner that tastes like a special occasion.
Ingredients
Scale
Chicken:
- 4 chicken breasts boneless skinless thin cut
- ⅓ cup all purpose flour
- 2 eggs
- 2 tablespoons milk
- ¼ cup olive oil
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
Sauce Ingredients:
- 4 tablespoons butter
- ½ cup white wine
- ¾ cup chicken broth
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
Garnish and Flavor:
- 1 lemon thinly sliced
- 2 tablespoons chopped parsley
- salt to taste
- pepper to taste
Instructions
- Cut 4 chicken breasts lengthwise into thin, even cutlets that will cook quickly and evenly.
- Create two shallow preparation stations: mix ⅓ cup flour with 1 ¼ teaspoons salt and ½ teaspoon pepper in one bowl, and whisk 2 eggs with 2 tablespoons milk in another bowl.
- Thoroughly coat each chicken cutlet first in the seasoned flour mixture, then dip completely into the egg wash, ensuring full coverage.
- Heat ¼ cup olive oil and 2 tablespoons butter in a large skillet over medium heat (375°F). Gently place chicken cutlets and cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a warm plate, leaving delicious browned bits in the pan for the sauce.
- Melt remaining 2 tablespoons butter in the same skillet, add thinly sliced lemon, and sprinkle 1 tablespoon flour; cook for 1-2 minutes to develop rich flavors.
- Pour ½ cup white wine and ¾ cup chicken broth into the skillet, whisking to incorporate all browned bits from the pan bottom.
- Add 1 tablespoon lemon juice and season sauce with salt and pepper; simmer for 2-3 minutes until sauce thickens slightly.
- Return chicken to the skillet, gently coating each piece with the warm sauce.
- Garnish with 2 tablespoons freshly chopped parsley just before serving for a bright, fresh finish.
Notes
- Slice chicken breasts evenly to ensure uniform cooking and prevent dry edges.
- Pat chicken dry before dredging to help flour and egg coating adhere perfectly and create a crispier texture.
- Use a heavy-bottomed skillet for even heat distribution and beautiful golden-brown color on your chicken cutlets.
- For a gluten-free version, replace all-purpose flour with almond flour or cornstarch in both the coating and sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg