Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly dredged in flour and egg, sautéed to a golden brown, and served with a tangy lemon-butter sauce. This recipe offers a perfect balance of zesty lemon and buttery richness, making it a delightful main course perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- ¼ cup + 1 tablespoon all-purpose flour, divided
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 large eggs
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
Sauce
- 1 cup chicken broth
- 1 tablespoon lemon juice
- ½ lemon, seeded and thinly sliced
- Optional garnish: chopped fresh parsley
Instructions
- Prepare Chicken Cutlets: Butterfly the chicken breasts to create 4 thin cutlets. Place the cutlets in a zip-top bag and gently pound with a meat tenderizer until they are about ¼-inch thick for even cooking.
- Dredge and Cook Chicken: In a shallow dish, combine ¼ cup of the flour with the kosher salt and black pepper. In a separate dish, whisk the eggs thoroughly. Heat olive oil in a large skillet over medium-high heat. Coat each chicken cutlet first in the flour mixture, then dip in the beaten eggs. Sauté the chicken in batches, cooking each side for 3-4 minutes until golden brown and cooked through. Transfer cooked chicken to a plate and set aside.
- Make Lemon Sauce: In the same skillet, melt the butter over medium heat. Whisk in the remaining 1 tablespoon of flour and cook for about 30 seconds to form a roux. Gradually whisk in the chicken broth and lemon juice, scraping up any browned bits from the pan for added flavor. Add the lemon slices and let the sauce simmer until it thickens, about 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Combine and Serve: Return the cooked chicken to the skillet to reheat briefly or arrange on serving plates. Spoon the lemon sauce generously over the chicken. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- Butterflying and pounding the chicken breasts ensures they cook evenly and remain tender.
- If chicken broth is unavailable, low-sodium vegetable broth can be used as a substitute.
- For a richer flavor, consider using unsalted butter and adjusting salt accordingly.
- This dish pairs wonderfully with pasta, rice, or a fresh green salad.
- Leftovers can be refrigerated for up to 2 days and gently reheated in a skillet to maintain texture.
