If you’re looking for a dish that feels like a warm hug on a plate, this Chicken Francese Recipe is exactly what you need. It’s a delightful combination of tender chicken cutlets, lightly battered and pan-fried to golden perfection, then bathed in a luscious lemon-butter sauce that’s bright, tangy, and oh-so-satisfying. Each bite bursts with flavor and just enough richness to make you want to savor every morsel, making it a guaranteed favorite for family dinners or special occasions alike.
Ingredients You’ll Need
The beauty of this Chicken Francese Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating the perfect crispy coating to building a sauce that’s both zesty and comforting. Here’s everything you’ll need to bring this classic Italian-American dish to life in your kitchen.
- 2 large chicken breasts (cut in half lengthwise): These become tender, thin cutlets that cook quickly and soak up the flavors beautifully.
- Salt & pepper (to taste): Basic seasonings that enhance every ingredient without overpowering.
- 1/2 teaspoon garlic powder: Adds a mild but savory depth to the chicken coating.
- 1/4 cup flour + 1 tablespoon flour (divided use): Essential for coating the chicken and thickening the luscious sauce.
- 2 eggs (lightly beaten): Bind the flour to the chicken creating that signature delicate crust.
- 2 tablespoons olive oil: For frying the chicken to a perfect golden brown.
- 1 tablespoon butter: Enhances the sauce with a silky, rich texture.
- 1 cup chicken broth (or 50/50 chicken broth and dry white wine): Builds a flavorful, slightly tangy base for the sauce.
- 1 tablespoon lemon juice: Brings brightness and zesty freshness to amplify the dish’s signature flavor.
- 1/2 lemon (sliced into thin rings): Adds visual appeal and bursts of citrus essence in the sauce.
- Chopped parsley (optional): For a pop of color and fresh herbal notes when serving.
- Freshly grated parmesan cheese (optional): Adds a nutty, salty finish if you want to indulge a little more.
How to Make Chicken Francese Recipe
Step 1: Prepare the Chicken Cutlets
First, slice each chicken breast in half lengthwise so you get four thin cutlets. Placing them between two sheets of plastic wrap, gently pound them to about 1/4-inch thickness. This ensures even cooking and a tender texture. Season both sides generously with salt, pepper, and a little garlic powder to build a flavorful base before breading.
Step 2: Set up the Breading Stations
Place 1/4 cup flour in a shallow dish—this is for dredging the chicken. In a separate bowl, lightly whisk the eggs until fully blended. These two simple steps create the classic battered coating that makes the Chicken Francese Recipe so irresistible.
Step 3: Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Working in batches of two, coat each piece of chicken first in flour, then dip into the beaten eggs, allowing any excess to drip off. Fry the chicken for about 3 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove and keep warm while you prepare the sauce. Don’t forget to add a bit more oil if your pan looks dry for the second batch!
Step 4: Make the Sauce Base
Lower the heat to medium and add butter to the skillet. Once melted, sprinkle in 1 tablespoon of flour and cook it for about 30 seconds to form a roux, which will thicken the sauce beautifully without clumping.
Step 5: Add Liquids and Lemon
Slowly whisk in the chicken broth and lemon juice while scraping up any flavorful brown bits from the pan bottom. Toss in the thin lemon slices, and let the sauce simmer for about 5 minutes until it reduces and thickens just right to coat the chicken with a silky, citrusy flavor burst.
Step 6: Combine and Serve
Return the cooked chicken cutlets to the skillet, nestling them into the luscious sauce to soak up every bit of goodness. Serve promptly with sauce spooned generously over the top. Season with additional salt and pepper to taste, then sprinkle with chopped parsley and freshly grated parmesan cheese if you like some extra flair. The lemon slices are edible too, adding a gentle tang or feel free to set them aside depending on your preference.
How to Serve Chicken Francese Recipe
Garnishes
Simple garnishes like chopped parsley brighten the dish with fresh color and aroma, while a light dusting of freshly grated parmesan cheese can add a savory, creamy layer of flavor. These small touches make your Chicken Francese Recipe not only taste amazing but look stunning on the plate.
Side Dishes
Pair this dish with light, complementary sides to balance the richness of the sauce. Steamed asparagus, garlic mashed potatoes, or a crisp green salad work beautifully to round out the meal and add variety in texture and taste.
Creative Ways to Present
Think beyond the traditional plate—try stacking the chicken cutlets atop a bed of angel hair pasta tossed lightly in olive oil or lemon zest. Alternatively, serve the chicken on a platter garnished with extra lemon slices and fresh herbs for an elegant, family-style presentation that encourages everyone to dig in and savor every flavor-packed bite.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken together to maintain that signature moist texture, and be sure to reheat gently to keep that beautiful coating intact.
Freezing
If you want to freeze the Chicken Francese Recipe, it’s best to freeze the chicken and the sauce separately to avoid sogginess. Wrap the chicken tightly in plastic wrap and place it in a freezer-safe bag, with the sauce stored in a sealed container. Both can be frozen for up to 2 months.
Reheating
When reheating, thaw frozen chicken overnight in the fridge. Warm the chicken gently in a skillet over medium-low heat, adding a splash of broth or water to revive the sauce if it has thickened too much. Avoid using the microwave if you want to preserve the crispy coating and fresh flavors.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! While chicken breasts are traditional for Chicken Francese Recipe due to their tenderness and quick cooking time, boneless, skinless chicken thighs can also work well, offering a juicier texture and rich flavor. Just be sure to pound them to an even thickness for consistent cooking.
What’s the best wine to use in the sauce?
If you decide to swap out part of the chicken broth with wine, a dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the lemony notes and enriches the sauce without overpowering the delicate chicken.
Can I make this recipe gluten-free?
Yes! To make this Chicken Francese Recipe gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or almond flour for dredging and thickening. The result will still be delicious, with a similar crispy texture and luscious sauce.
How do I prevent the chicken from getting soggy in the sauce?
To maintain that crisp coating, serve the chicken immediately after adding the sauce or spoon the sauce over the plated cutlets rather than mixing it all in the skillet. This keeps the crust from softening too much and preserves the best texture.
Can this recipe be doubled for a crowd?
Yes, it scales up easily! Just fry the chicken in batches to avoid overcrowding the pan, which can cause steaming rather than frying. You might also consider making the sauce in a larger skillet to accommodate the extra quantity without compromising the consistency.
Final Thoughts
This Chicken Francese Recipe is truly one of those dishes that feels like a special treat without requiring hours in the kitchen. It brings together simple ingredients to create something elegant, bright, and downright comforting. I can’t wait for you to try it and discover just how easy and satisfying homemade Chicken Francese can be—your taste buds will thank you!
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Chicken Francese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francese is a classic Italian-American dish featuring tender, pounded chicken breasts dredged in flour and egg, pan-fried to a golden crust, and served with a tangy lemon-butter sauce. This elegant yet simple recipe is perfect for a quick weeknight dinner or a special occasion meal.
Ingredients
Chicken and Coating
- 2 large chicken breasts (cut in half lengthwise)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 tablespoon all-purpose flour (divided use)
- 2 eggs (lightly beaten)
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1 cup chicken broth (or 50/50 chicken broth and dry white wine)
- 1 tablespoon lemon juice
- 1/2 lemon (sliced into thin rings)
For Serving (Optional)
- Chopped parsley
- Freshly grated parmesan cheese (to taste)
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thinner cutlets. Place the cutlets between two sheets of plastic wrap and gently pound them to about 1/4 inch thickness using the flat end of a meat mallet. Season both sides with salt, pepper, and garlic powder for even flavor.
- Prepare the Coating Stations: Place 1/4 cup of flour in a bowl or plate for dredging the chicken. In a separate bowl, lightly beat the eggs with a fork, setting up for the egg wash step.
- Fry the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches of two, dredge each chicken piece first in the flour to coat, then dip into the beaten eggs, allowing any excess to drip off. Place the coated chicken into the hot skillet and cook for about 3 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove cooked chicken and set aside. Add more olive oil if necessary for the second batch, observing carefully to avoid burning as this batch cooks faster.
- Make the Sauce Base: Lower the heat to medium and add butter to the skillet. Once melted, stir in 1 tablespoon of flour and cook for about 30 seconds to form a roux, which will thicken the sauce.
- Finish the Sauce: Gradually whisk in chicken broth and lemon juice, scraping up any browned bits from the pan to incorporate flavor. Add the thin lemon slices and let the sauce simmer for about 5 minutes until slightly reduced and thickened.
- Combine and Serve: Return the fried chicken cutlets to the skillet, coating them with the sauce. Serve immediately to maintain the crispy coating, spooning extra sauce over the chicken. Garnish with additional salt and pepper if needed, chopped parsley, and freshly grated parmesan cheese as desired. Cooked lemon slices are edible or can be discarded according to preference.
Notes
- For a wine flavor in the sauce, substitute half of the chicken broth with dry white wine.
- Do not overcook chicken breasts; aim for an internal temperature of 165°F for juicy, tender meat.
- Serve promptly after sauce is added to maintain the chicken’s crispy coating.
- Optional garnishes like parsley and parmesan elevate the dish with fresh herbaceous and umami notes.
- Thinly slicing and pounding the chicken ensures even cooking and tender texture.
