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Yields:
4 serving(s)
Prep Time:
45 mins
Total Time:
50 mins
Chicken Francese is a perfect example of why the classic combination of lemon and chicken never gets old. There’s just something about that bright, citrusy zing that brings out the best in tender, juicy chicken. Not only is the dish easy enough for a weeknight, it’s also impressive enough for guests, thanks to the tangy pan sauce and bright herby garnish. Serve chicken Francese over a bed of these buttery mashed potatoes, steamed rice, your favorite pasta, or along with a hunk of crusty bread to sop up all the juices. Then finish dinner with one of these bright lemon dessert recipes.
What is chicken Francese?
This Italian-American favorite stars crisp and golden chicken cutlets blanketed in a buttery lemon-wine pan sauce. A few seared lemon slices on top add extra flavor (and make it extra pretty!).
What is the best way to cut chicken cutlets?
Start with a sharp knife and a sturdy cutting board. Lay the chicken flat on the board, place your hand on top, and carefully slice horizontally through the thickest part, stopping just before cutting all the way through—this creates a butterfly shape. Open the flaps like a book, then slice down the center to separate it into two cutlets. If you want to save time, many grocery stores sell pre-cut chicken cutlets. Look for ones that are about the same size, with about four cutlets per two pounds for this recipe.
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Ingredients
- 1 large lemon
- 2 boneless skinless chicken breasts (about 2 pounds)
- 1 1/2 tsp. kosher salt
- 3/4 tsp. black pepper
- 1/4 cup plus 2 tablespoons all-purpose flour
- 2 large eggs
- 2 Tbsp. milk or half-and-half
- 1/4 cup vegetable oil
- 3 Tbsp. salted butter
- 1 shallot, chopped
- 1/2 cup dry white wine
- 1 1/2 cups chicken broth
- 2 Tbsp. flat leaf parsley, chopped
- Mashed potatoes, rice, pasta, or crusty bread, for serving
Directions
- Step 1Slice half of the lemon into thin (⅛-inch) rounds; reserve the other half.
- Step 2Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place each cutlet under plastic wrap and pound it until even and flat. Season the cutlets on both sides with 1 teaspoon of the salt and ½ teaspoon of the pepper.
- Step 3Place ¼ cup of the flour in a shallow dish. In another shallow dish, beat the eggs with the milk and ¼ teaspoon of the salt.
- Step 4In a large skillet, heat the oil over medium heat. Working in batches, dredge the chicken in the flour, shaking off the excess, then dip in the egg mixture, allowing the excess to drip off, and then immediately add it to the skillet. Cook the chicken until golden brown, 3 to 4 minutes per side; remove to a plate. Pour off the oil and wipe out the skillet.
- Step 5In the same skillet, cook the lemon slices over medium heat until fragrant and lightly golden, about 30 seconds. Remove to a plate. Add 2 tablespoons of the butter and the shallot and cook, stirring frequently, until the shallot is lightly golden, 1 to 2 minutes. Whisk in the remaining 2 tablespoons flour and cook, whisking frequently, until the flour turns lightly golden, 2 to 3 minutes. Whisk in the wine, then the chicken broth and bring to a simmer. Simmer, stirring frequently, until the sauce is thickened and coats the back of a spoon, 4 to 6 minutes. Squeeze in the juice from the remaining lemon half and stir in the remaining tablespoon of butter and ¼ teaspoon each salt and pepper. Add the chicken and lemon slices back to the skillet. Spoon the sauce over the chicken and continue cooking until the chicken is heated through. Sprinkle with parsley before serving with mashed potatoes, rice, pasta, or bread.
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