Chicken Francese Recipe

Chicken Francese, also known as Chicken Française, is a classic Italian-American dish that combines tender chicken cutlets with a light, tangy lemon butter sauce. It's a simple yet elegant dish, often served in fine dining restaurants, but surprisingly easy to make at home. The chicken is first dredged in flour and then dipped in egg before being pan-fried to golden perfection. The zesty sauce, made with lemon juice, white wine, and butter, complements the crispy chicken beautifully, making it a family favorite. This recipe is perfect for a special dinner but easy enough for a weeknight meal.

Ingredient Notes and Substitutions

• Chicken Cutlets: You can use chicken breasts sliced thin or boneless thighs.
• Lemon Juice: Freshly squeezed lemon juice brings the best flavor.
• Flour: All-purpose flour is standard, but you can substitute with gluten-free flour if needed.
• White Wine: If you prefer, you can substitute it with chicken broth for a non-alcoholic version.
• Butter: Use unsalted butter to control the salt level of your dish.

Step-by-Step Directions

• Prepare the Chicken
• Pound the chicken breasts until they are an even thickness. Season both sides with salt and pepper. Dredge each cutlet in flour, then dip it into the beaten eggs, coating both sides evenly. The egg dip will give the chicken a beautiful golden color when cooked.
• Heat the Pan
• In a large cast-iron skillet, heat olive oil and butter over medium-high heat. Once the oil is shimmering, carefully add the chicken cutlets, frying them for 3-4 minutes per side until golden brown. Remove the chicken and set aside on a paper towel-lined plate.
• Make the Sauce
• In the same skillet, add more butter. Sauté minced garlic for about a minute. Deglaze the pan with white wine, stirring to lift any brown bits stuck to the pan. Let it simmer for 2-3 minutes to reduce slightly and enhance the flavor.
• Add the Lemon Juice
• After the wine is reduced, pour in the lemon juice and chicken broth. Let the mixture simmer for another 3-4 minutes. Season with salt and pepper to taste. Stir occasionally, ensuring that the sauce thickens but stays light and fresh.
• Return the Chicken
• Place the cooked chicken cutlets back into the skillet, allowing them to simmer in the sauce for a few minutes. Flip them over once to coat both sides thoroughly with the lemon-butter sauce. Garnish with fresh parsley for a touch of color and flavor.
• Serve
• Serve the Chicken Francese hot, spooning the remaining sauce over the cutlets. Pair it with sides like orzo, mashed potatoes, or a light salad. For a complete Italian dining experience, consider serving with a crisp white wine or a glass of sparkling water.

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