Chicken Francese
A comforting classic with golden-brown chicken cutlets in a lemony sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can substitute with thighs for a juicier option.
- 1 cup all-purpose flour For dredging the chicken.
- 2 large eggs Helps the flour stick to the chicken.
- 1/4 cup olive oil Combined with butter for cooking.
- 2 tablespoons butter For flavor.
- 1/2 cup dry white wine Can be substituted with chicken broth.
- 1/2 cup chicken broth Adds savory notes.
- 2 pieces fresh lemons Juiced for brightness.
Instructions
Preparation
- Season the chicken breasts generously with salt and pepper on both sides.
- Set up your dredging station with flour in one shallow dish and beaten eggs in another.
- Dip each chicken breast into the flour, shaking off the excess, then into the beaten eggs.
Cooking
- In a large skillet, heat the olive oil and butter over medium heat.
- Once hot, gently place the chicken in the pan and cook for about 4-5 minutes on each side until golden brown and cooked through.
- Carefully remove the chicken and set it aside.
- In the same skillet, add the white wine, scraping the bits from the bottom. Bring it to a simmer.
- Add the lemon juice and chicken broth, letting the sauce reduce for a few minutes until slightly thickened.
- Return the chicken to the pan to coat in the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently in a skillet with a splash of chicken broth.