Description
Whip up chicken francese with restaurant-quality elegance right in your kitchen, where tender chicken meets a silky lemon butter sauce that sings with simplicity. Crispy, golden-edged chicken cutlets draped in a tangy white wine sauce guarantee a delightful dinner that looks impressive but comes together faster than you can order takeout.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts
Dredging Ingredients:
- ½ cup flour
- 2 eggs, beaten
Sauce and Seasoning:
- ½ cup chicken broth
- ¼ cup white wine
- 2 tablespoons fresh lemon juice
- 3 tablespoons butter
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Tenderize chicken breasts with a meat mallet to ¼-inch thickness. Season both sides generously with salt and pepper.
- Spread ½ cup flour on a plate. Whisk 2 eggs in a separate shallow bowl. Dredge each chicken breast completely in flour, then dip thoroughly in egg mixture.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat at 375°F. Carefully place coated chicken breasts into hot oil, cooking 3-4 minutes until golden brown.
- Flip chicken and cook additional 3-4 minutes until internal temperature reaches 165°F. Transfer chicken to a warm plate, keeping crispy coating intact.
- Reduce skillet heat to medium. Add 3 tablespoons butter, allowing it to melt and slightly brown without burning.
- Pour ½ cup chicken broth and ¼ cup white wine into skillet. Scrape browned bits from bottom of pan using a wooden spoon.
- Squeeze 2 tablespoons fresh lemon juice into sauce. Let liquid simmer for 2-3 minutes until slightly reduced and slightly thickened.
- Return chicken to skillet, spooning sauce over each piece. Cook an additional 1-2 minutes to reheat chicken and blend flavors.
- Plate chicken and drizzle remaining sauce generously. Sprinkle 1 tablespoon chopped fresh parsley on top for bright color and fresh taste.
Notes
- Dredging is crucial for creating a crispy, golden coating that seals in the chicken’s moisture and adds delicious texture.
- Let the chicken rest after browning to ensure even cooking and prevent the meat from becoming tough.
- For a lighter version, try baking the chicken instead of frying, or use a non-stick spray instead of olive oil.
- Choose fresh lemons for the sauce, as bottled juice can taste flat and lack the bright, zesty flavor that makes this dish special.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 560 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 320 mg