Chicken Francese is a delicious and classic Italian-American dish made with tender chicken cutlets in a lemony, buttery sauce. Here’s a simple recipe for Chicken Francese:
Ingredients:
- 4 boneless, skinless chicken breasts, pounded to about 1/4 inch thickness
- Salt and pepper to taste
- 1 cup all-purpose flour, for dredging
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- Juice of 2 lemons
- 1/4 cup chopped fresh parsley, for garnish
- Lemon slices, for garnish
Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow dish, beat the eggs with the grated Parmesan cheese.
- Place the flour on another shallow dish.
- Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off.
- Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Once the butter has melted and the oil is hot, add the chicken breasts to the skillet. Cook until golden brown on each side and cooked through, about 3-4 minutes per side depending on thickness. You may need to cook in batches to avoid overcrowding the pan.
- Remove the chicken from the skillet and transfer to a plate. Cover with foil to keep warm.
- In the same skillet, add the chicken broth, white wine, and lemon juice. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Bring the sauce to a simmer and let it reduce slightly, about 5 minutes.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce is smooth.
- Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another minute or two to heat the chicken through.
- Garnish with chopped parsley and lemon slices before serving.
Serve your Chicken Francese hot with your favorite side dishes like pasta, mashed potatoes, or a fresh salad. Enjoy!
