Turn any weeknight dinner into an elegant meal with this quick and easy Chicken Francese recipe.
Whether you spell it chicken Française or chicken Francese, the dish is the same delicious lemony delight you can enjoy anytime. I first made chicken Francese on a weekend, when I figured I had plenty of time to create a gourmet meal. Imagine my surprise when the dish came together in only 35 minutes.
It’s true—chicken Francese is one of those incredibly fancy and delicious meals that requires little preparation and cooking time yet provides ample taste and presentation rewards. Serving delicately fried chicken cutlets topped with thin lemon slices and a buttery lemon sauce certainly brings oohs and aahs at the table.
When you consider how much you would pay at a restaurant for a dish like this, and how easy it is to make at home, it becomes clear that you can enjoy it many times for the price you would pay dining out once. Why should I order a dish at a restaurant that I can and do make at home? I prefer to use dining out for meals I don’t typically cook myself, like duck à l’orange, a classic yet time-consuming recipe.
What is the best method for cutting the chicken breasts?
Unless you purchase thinly sliced chicken breasts, you will need to cut your chicken breasts for this recipe. Place one breast on a sturdy cutting board and using a sharp knife, make a horizontal slit through the thickest part. Continue slicing almost through, but stop before you reach the end. Open the breast, creating a butterfly effect, then cut your knife down the center to separate the breast into two cutlets. Repeat the process with each breast.
How do I store leftovers?
Let the chicken come to room temperature before refrigerating it in an airtight container for up to 4 days. After cooling in the fridge, you can freeze the leftover chicken Francese for up to 3 months in freezer-safe bags or containers, removing any air to prevent freezer burn. Defrost the chicken overnight in the refrigerator before reheating.
Serving suggestions
I love serving Cauliflower Risotto with this dish. It is a lighter version of traditional rice-based risotto that perfectly complements the chicken. Another delicious option is this Lemon Couscous. Garlic Brussels Sprouts are an ideal side dish, as they are also ready in 35 minutes. Other vegetable options include Roasted Green Beans, Sautéed Broccolini, and Steamed Carrots. Finish your meal with some Panna Cotta or Tea Cookies and fruit.
Chicken Francese
Ingredients
- 2 large boneless, skinless chicken breasts cut in half horizontally to create 4 thin cutlets
- Salt to taste
- Pepper to taste
- 3/4 teaspoon garlic powder
- 1/4 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 1/2 tablespoons milk
- 3 tablespoons olive oil
- 1 large lemon 2/3 sliced into thin rounds and 1/3 for extra juice
- 3 tablespoons unsalted butter divided
- 5 tablespoons dry white wine
- 1 1/3 cups low-sodium chicken broth
- Fresh parsley chopped (for garnish)
Instructions
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Position each chicken cutlet between two layers of plastic wrap and evenly pound until it’s about 1/4 inch thick.
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Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Lightly coat the cutlets in all-purpose flour.
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In a shallow bowl, whisk together the eggs and milk. Dip each floured cutlet into the egg mixture, letting the excess drip off.
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In a large nonstick pan, heat olive oil over medium-high heat. Cook the chicken cutlets for approximately 3 minutes on each side until they are golden brown and thoroughly cooked. Afterward, take the chicken out and set it aside.
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In the same pan, add lemon slices and 1 tablespoon of butter; cook until the lemon softens slightly. Pour in the white wine and let it simmer for 2 minutes, then add the chicken broth and a squeeze of lemon juice. Stir in the remaining butter until the sauce thickens slightly.
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Return the chicken cutlets to the pan, spoon the sauce over them, and heat through briefly. Garnish with chopped parsley and serve immediately.
Nutrition
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