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Chicken Francese Recipe

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4.1 from 81 reviews

Chicken Francese is a classic Italian-American dish featuring tender, thinly-pounded chicken breasts lightly coated in flour and egg, pan-fried to a golden brown, and served with a luscious lemon-butter sauce. Perfectly balanced with bright lemon slices and fresh parsley, this dish makes an elegant yet easy main course ideal for family dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Chicken

  • 4 boneless skinless chicken breasts, thin cut
  • 1/3 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil

For the Sauce

  • 4 tablespoons butter, divided use
  • 1 lemon, thinly sliced
  • 1 tablespoon all purpose flour
  • 1/2 cup chicken broth
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Prepare the Chicken: Place each piece of chicken between two pieces of plastic wrap and pound with the flat end of a meat mallet to create thin cutlets.
  2. Mix Dry Ingredients: In a bowl, combine the flour, salt, and pepper until well mixed.
  3. Prepare Egg Wash: In a small bowl, whisk together the eggs and milk until smooth.
  4. Heat Oil: Heat the olive oil in a large pan over medium-high heat.
  5. Coat Chicken: Dredge each chicken cutlet first in the flour mixture, then dip it in the egg wash, ensuring an even coating.
  6. Cook Chicken: Place the coated chicken breasts in a single layer in the heated pan. Cook for about 4 minutes on each side, or until golden brown and cooked through.
  7. Keep Chicken Warm: Remove the chicken from the pan and cover to keep warm. Use a paper towel to wipe out the pan.
  8. Prepare Sauce – Brown Lemons: Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices and cook for 2-3 minutes until browned. Remove and set aside.
  9. Create Sauce Base: Add remaining butter to the pan and cook until melted. Stir in 1 tablespoon of flour, cooking for 1 minute while stirring constantly to form a roux.
  10. Add Broth & Simmer: Pour in 1/2 cup chicken broth and simmer for 2 minutes. Then add the remaining 3/4 cup chicken broth and simmer for an additional 4-5 minutes until the sauce thickens slightly.
  11. Finish Sauce: Stir in the lemon juice, then season with salt and pepper to taste.
  12. Serve: Return the cooked chicken to the pan, spoon the sauce over it, and top with the browned lemon slices. Sprinkle chopped parsley on top and serve immediately.

Notes

  • For best results, pound the chicken evenly to ensure uniform cooking.
  • If chicken breasts are thick, you can butterfly them before pounding.
  • You can substitute all-purpose flour with gluten-free flour to make the dish gluten-free.
  • Use fresh lemon juice instead of bottled for brighter flavor.
  • Serve with pasta, rice, or steamed vegetables for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://ellarecipe.com/chicken-francese-recipe/