Description
Chicken Francese brings pure Italian-American restaurant magic straight to your kitchen with tender chicken cutlets bathed in a lemony white wine sauce that feels like a warm culinary hug. Crispy edges, zesty flavor, and restaurant-quality results await when your skillet dances with this simple yet spectacular recipe.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Wet Ingredients and Seasonings:
- 3 large eggs
- ¼ cup milk
- ½ cup olive oil
- 4 tablespoons butter
- ½ cup dry white wine
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh parsley
- Lemon wedges
Instructions
- Spread each chicken breast between plastic wrap and pound to a uniform ¼-inch thickness using a meat mallet.
- Mix flour, salt, and pepper in a shallow dish to create a seasoned coating.
- Whisk 3 large eggs with ¼ cup milk, ¼ cup Parmesan cheese, and ¼ cup chopped parsley until thoroughly combined.
- Completely coat each chicken breast in the seasoned flour, then shake off any excess.
- Dip the floured chicken into the egg mixture, letting extra liquid drip away.
- Heat ½ cup olive oil and 2 tablespoons butter in a large skillet at medium-high heat until shimmering.
- Carefully place two chicken breasts in the hot skillet, cooking 3-4 minutes per side until golden brown and reaching an internal temperature of 165°F.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with remaining chicken, adding more oil and butter as needed.
- Reduce skillet heat to medium and pour ½ cup white wine, scraping up browned bits from the pan.
- Add ½ cup chicken broth and ¼ cup lemon juice to the skillet, simmering 3-5 minutes until slightly thickened.
- Remove skillet from heat and whisk in remaining 2 tablespoons butter until the sauce becomes smooth and glossy.
- Taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice.
- Return chicken to the skillet, spooning sauce generously over each piece.
- Let chicken simmer in sauce for 1-2 minutes to absorb flavors.
- Sprinkle 2 tablespoons chopped parsley over the dish and serve immediately with lemon wedges.
Notes
- Pound chicken to an even thickness to ensure uniform cooking and tender meat.
- Use fresh lemon juice for the brightest, most vibrant sauce flavor.
- Avoid overcrowding the skillet when cooking chicken to maintain a crisp, golden exterior.
- For a gluten-free version, replace all-purpose flour with cornstarch or almond flour and use gluten-free breadcrumbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 560 kcal
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 215 mg