Chicken Francese
Golden, tender, and bursting with vibrant flavor, Chicken Francese is a timeless Italian-American classic that transforms a simple weeknight meal into a restaurant-quality dining experience. Its crispy chicken cutlets are elevated by a rich, zesty lemon sauce.
Perfect for entertaining or an indulgent family dinner, this dish pairs delicate textures with bold, savory notes. Each bite strikes a harmony between the tang of lemon and the comforting depth of buttery white wine sauce.
Whether you’re a seasoned cook or a beginner in the kitchen, this recipe promises simplicity without compromising sophistication. Serve it with a fresh salad or pasta for an irresistible, crowd-pleasing meal.
Chicken Francese Ingredients: A Symphony of Flavors
- Chicken Cutlets: The star of the dish, tender and thinly sliced for even cooking and a perfect golden crust.
- Lemon: Bright and zesty, infusing the sauce with a refreshing citrus punch.
- Butter: Rich and velvety, it creates a luscious base for the sauce.
- White Wine: Adds a subtle depth and elegance, enhancing every bite.
- Parsley: A vibrant finish, offering fresh, herbal notes that balance the richness.
Recipe Tips
- Perfect the Chicken Cutlets: To ensure even cooking and a tender texture, pound the chicken breasts to uniform thinness. This step not only helps with faster cooking but also prevents the meat from drying out. If you prefer, pre-sliced chicken cutlets work just as well.
- Choose Quality Ingredients: Opt for freshly squeezed lemon juice to achieve the dish’s signature bright flavor. Similarly, select a good-quality white wine, such as a Sauvignon Blanc or Chardonnay, to enhance the sauce’s depth without overpowering it.
- Timing is Everything: Cook the chicken cutlets until golden brown and immediately remove them from the pan. Overcooking will make them tough. For the sauce, allow the white wine and chicken broth to simmer gently to concentrate the flavors without burning the pan drippings.
What to Serve with Chicken Francese
- Buttery Mashed Potatoes: The creamy, rich texture of mashed potatoes perfectly complements the tangy and savory lemon sauce. Add a touch of garlic or Parmesan for an extra flavor boost.
- Steamed Asparagus or Green Beans: A side of fresh, vibrant green vegetables provides a crisp contrast to the soft, buttery chicken. Lightly season with olive oil, salt, and pepper for a simple yet elegant pairing.
- Angel Hair Pasta: Tossed in olive oil or a light garlic butter sauce, angel hair pasta acts as a subtle base that soaks up the delicious lemony sauce from the chicken, completing the meal beautifully.
Frequently Asked Questions
- Can I make Chicken Francese ahead of time?
Yes! Prepare the chicken cutlets and sauce separately. Store them in airtight containers in the refrigerator, then reheat the chicken in the oven and warm the sauce on the stovetop before serving. - What can I use as a substitute for white wine?
If you prefer not to use alcohol, substitute the white wine with an equal amount of chicken broth and add a splash of white vinegar or apple cider vinegar for acidity. - How do I prevent the sauce from becoming too thin?
Ensure you simmer the sauce long enough for it to reduce and thicken. If needed, whisk in a small slurry of cornstarch and water to achieve the desired consistency. - Can I use other proteins instead of chicken?
Absolutely! This recipe works wonderfully with veal, turkey, or even firm white fish like cod or halibut. Adjust cooking times accordingly to ensure the protein is cooked through without overcooking.
Chicken Francese
This Chicken Francese recipe features tender chicken breasts coated in a delicate batter, pan-fried to a golden crisp, and finished with a tangy lemon sauce. This exquisite dish is sure to impress and delight your guests.
Ingredients
- For the Chicken:
- Boneless skinless chicken breasts, thinly sliced
- All-purpose flour
- Salt
- Ground black pepper
- Eggs
- Milk
- Olive oil
- For the Sauce:
- Unsalted butter divided
- Fresh lemon thinly sliced
- All-purpose flour
- Dry white wine
- Chicken broth
- Freshly squeezed lemon juice
- Salt and pepper
- Fresh parsley finely chopped
Instructions
- For the Chicken:
- Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet to achieve thin, even cutlets.
- In a shallow bowl, combine flour, salt, and pepper, stirring until well mixed. In a separate bowl, whisk together eggs and milk until smooth.
- Heat olive oil in a large skillet over medium-high heat.
- Dredge each chicken cutlet in the flour mixture, ensuring an even coating, then dip into the egg mixture.
- Arrange the chicken in a single layer in the skillet. Cook for approximately 4 minutes per side until golden brown and thoroughly cooked. Remove the chicken from the skillet and keep warm. Wipe out the skillet with a paper towel.
- For the Sauce:
- Melt one tablespoon of butter in the skillet over medium heat. Add the lemon slices and cook for 2-3 minutes until caramelized. Remove the lemon slices and set aside.
- Incorporate the remaining butter into the skillet and stir until melted. Sprinkle in the flour, stirring constantly, and cook for one minute.
- Gradually pour in the white wine, allowing it to simmer for about 2 minutes. Add the chicken broth and continue simmering for 4-5 minutes, or until the sauce thickens slightly.
- Stir in freshly squeezed lemon juice and season the sauce with salt and pepper to taste.
- Return the chicken to the skillet, spooning the sauce over the cutlets. Garnish with the caramelized lemon slices and sprinkle with parsley before serving.
Notes
For best results, use thin chicken cutlets or slice thicker chicken breasts lengthwise to create your own.
Freshly squeezed lemon juice is recommended for optimal flavor.
Select a quality white wine, such as Chardonnay or Sauvignon Blanc, to complement the dish’s richness.
