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
Scale
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.
