Every time I make this, my guests can’t get enough—it vanishes fast!
This Chicken Francese dish offers a restaurant-worthy meal featuring tender chicken cutlets in a vibrant lemon and white wine sauce. Lightly breaded and pan-seared to a golden crisp before simmering in a flavorful sauce, it’s a refined yet simple recipe that suits any special occasion.
Chicken Francese
Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 |
| Salt | To taste |
| Pepper | To taste |
| All-purpose flour | 1 cup |
| Large eggs | 3 |
| Milk | 1/4 cup |
| Grated Parmesan cheese | 1/4 cup |
| Olive oil | 1/4 cup |
| Unsalted butter | 1/4 cup |
| Chicken broth | 1 cup |
| Fresh lemon juice | 1/2 cup |
| Dry white wine | 1/4 cup |
| Fresh parsley, chopped | 2 tablespoons |
Instructions:
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness of about 1/4 to 1/2 inch to ensure uniform cooking. Season both sides with salt and pepper.
- Set Up Breading Stations: Arrange two shallow bowls. Place the flour in the first. In the second, whisk together the eggs, milk, and Parmesan cheese until smooth.
- Coat the Chicken: Dredge each breast in flour, shaking off any extra. Then dip into the egg mixture, letting excess drip off.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts, working in batches if necessary, until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and keep warm.
- Make the Sauce: In the same skillet, melt butter. Add chicken broth, lemon juice, and white wine. Bring to a gentle simmer, scraping the bottom to loosen any browned bits for added flavor.
- Simmer the Chicken: Return the chicken to the skillet, nestling it in the sauce. Let it simmer for about 5 minutes, until the chicken is cooked through and the sauce thickens slightly.
- Serve: Transfer the chicken to a serving dish and spoon the lemon-wine sauce over the top. Garnish with chopped parsley before serving.
