If you have never experienced the bright, buttery, and zesty flavors of Italian-American classics, this Chicken Francese Recipe will quickly become a treasured addition to your cooking repertoire. Imagine tender, juicy chicken cutlets bathed in a luscious lemon-butter sauce that somehow balances richness with freshness perfectly. It’s comfort food with a bit of an elegant twist, effortlessly bringing a restaurant-quality meal right to your own kitchen. Whether you’re cooking for family or entertaining friends, this dish is a guaranteed showstopper that’s surprisingly simple to prepare.
Ingredients You’ll Need
The beauty of this Chicken Francese Recipe lies in its straightforward ingredients, each playing a vital role in crafting that luxurious flavor and texture. Using simple kitchen staples, you’ll build layers of taste that make this dish so irresistible.
- 2 boneless, skinless chicken breasts: These provide tender, lean protein and are butterflied into thin cutlets for quick cooking.
- ¼ cup + 1 tablespoon all-purpose flour: Divided to create a crispy coating and a thickened sauce.
- ½ teaspoon kosher salt: Enhances the natural flavors of the chicken without overpowering.
- ¼ teaspoon ground black pepper: Adds just a touch of gentle heat for balance.
- 2 large eggs: The key to binding the flour to the chicken for a perfect golden crust.
- 2 tablespoons extra virgin olive oil: Provides a clean, fruity base for sautéing the chicken to a beautiful golden brown.
- 1 tablespoon salted butter: Adds richness and silkiness while forming the base of the sauce.
- 1 cup chicken broth: Brings body and savory depth to the tangy sauce.
- 1 tablespoon lemon juice: The citrus star that brightens and lifts the entire dish.
- ½ lemon, seeded and thinly sliced: Adds a gorgeous visual element and subtle bursts of fresh lemon flavor.
- Optional garnish: chopped fresh parsley: Offers a fresh, herbaceous finish and a pop of color.
How to Make Chicken Francese Recipe
Step 1: Prepare the Chicken Cutlets
Start by butterflying your chicken breasts into thinner, even pieces—this step ensures they cook quickly and evenly, resulting in tender, juicy bites instead of dry, tough meat. Using a meat tenderizer or rolling pin, gently pound the cutlets until about ¼-inch thick. This not only tenderizes the chicken but also makes it perfect for soaking up that delectable sauce later.
Step 2: Dredge and Sauté the Chicken
Next, set up your dredging stations by mixing flour with salt and pepper in one shallow dish and whisking eggs in another. Dip each cutlet first in the seasoned flour, then in the egg mixture to create a light, crispy coating when cooked. Heat olive oil in a skillet over medium-high heat, then sauté the chicken pieces for 3 to 4 minutes on each side until they’re gloriously golden brown and cooked through. Transfer them onto a plate to rest while you prepare the sauce.
Step 3: Make the Lemon-Butter Sauce
Using the same skillet, melt the butter on medium heat to capture all those flavorful browned bits leftover from frying the chicken. Whisk in the remaining tablespoon of flour to create a light roux and cook for about 30 seconds to take out any raw flour taste. Gradually add the chicken broth and lemon juice, whisking continuously to form a silky, slightly thickened sauce. Stir in the lemon slices and let everything simmer for about 5 minutes so the flavors meld beautifully. Remember to taste and adjust salt and pepper as needed.
Step 4: Combine and Serve
Finally, either return the chicken cutlets to the skillet, spooning the sauce generously over the top to warm through and infuse with flavor, or plate individually and ladle sauce on before garnishing. A sprinkle of chopped fresh parsley can add a lovely touch of color and freshness. This is where the magic really shines — the tangy, buttery sauce envelops each piece, bringing this beloved Chicken Francese Recipe to life.
How to Serve Chicken Francese Recipe
Garnishes
While the recipe can stand on its own, garnishing with chopped fresh parsley adds not only a burst of vivid green color but also a delicate herbaceous aroma that contrasts beautifully with the lemony sauce. Thin lemon slices placed artfully on top enhance the dish’s brightness and make it visually stunning, inviting you to dive right in.
Side Dishes
Chicken Francese pairs wonderfully with a variety of sides that complement its light, citrusy profile. Steamed or roasted asparagus and green beans add crispness and color, while a creamy risotto or buttery mashed potatoes provide a comforting base to soak up the flavorful sauce. Even a simple arugula salad dressed with olive oil and lemon keeps the meal balanced and refreshing.
Creative Ways to Present
For a delightful twist, consider serving Chicken Francese over a bed of angel hair pasta tossed lightly in olive oil and garlic, allowing the sauce to mingle with the pasta for a more substantial dish. You could also present the cutlets layered with thin slices of tomato and mozzarella for a Caprese-inspired flair, finished with a drizzle of balsamic glaze. These creative presentations make the dish feel special and perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the chicken and sauce separately in airtight containers in the refrigerator. This helps preserve the texture of the chicken while maintaining the freshness of the lemon sauce for up to 3 days.
Freezing
While freezing is possible, it’s best to freeze the chicken breasts before cooking for optimal texture. If you do freeze cooked chicken francese, place both the chicken and sauce in freezer-safe containers, and consume within one month for best quality. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the chicken and sauce slowly in a skillet over medium-low heat to prevent drying out. Adding a splash of chicken broth or water can help revive the sauce’s creamy consistency. Avoid microwaving directly as it might toughen the delicate chicken cutlets.
FAQs
Can I use chicken thighs instead of breasts for this Chicken Francese Recipe?
Absolutely! Boneless, skinless chicken thighs can be used and will bring a slightly richer flavor and juicier texture. Just be sure to butterfly and flatten them for even cooking, similar to the breasts.
Is it possible to make this dish gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free flour blend or almond flour for dredging and thickening the sauce. Be sure your chicken broth is also gluten-free.
How can I make the sauce tangier?
If you love extra lemon punch, add a bit more lemon juice gradually after simmering the sauce, tasting as you go to achieve your perfect level of brightness.
Can I prepare parts of this recipe ahead of time?
You can pound and dredge the chicken in advance and keep it in the fridge for a few hours before cooking. The sauce, however, is best made fresh for maximum flavor and texture.
What wine pairs well with Chicken Francese Recipe?
A crisp, citrusy white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully, enhancing the lemon notes without overpowering the delicate chicken.
Final Thoughts
Bringing this Chicken Francese Recipe to your table is like inviting a little piece of Italy to your home kitchen. Its simple ingredients and straightforward steps belie the depth of flavor and elegance this dish delivers. I hope you enjoy making it as much as I do sharing it — it’s a beautiful way to make any meal feel special, whether it’s a casual weeknight dinner or a celebratory feast.
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Chicken Francese Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly breaded, sautéed to golden perfection, and served with a luscious lemon and butter sauce. This flavorful recipe combines the zesty brightness of lemon with a rich, velvety sauce, making it an elegant yet easy meal for any occasion.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
Breadings and Seasonings
- 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
Cooking and Sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
- 1 cup chicken broth
- 1 tablespoon lemon juice
- ½ lemon, seeded and thinly sliced
- Optional garnish: chopped fresh parsley
Instructions
- Prepare Chicken: Butterfly the chicken breasts to create 4 thin cutlets. Place them in a zip-top bag and pound gently with a meat tenderizer until they are about ¼-inch thick. This ensures even cooking and tenderness.
- Coat and Sauté Chicken: In a shallow dish, mix ¼ cup flour with ½ teaspoon salt and ¼ teaspoon pepper. In another shallow dish, whisk the eggs until combined. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge each chicken cutlet in the flour mixture, then dip into the eggs. Sauté the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Transfer cooked chicken to a plate to keep warm.
- Make Lemon Sauce: In the same skillet, melt 1 tablespoon salted butter over medium heat. Whisk in the remaining 1 tablespoon flour and cook for about 30 seconds to form a roux. Gradually whisk in 1 cup chicken broth and 1 tablespoon lemon juice, scraping up any browned bits from the pan. Add the thin lemon slices and let the sauce simmer until it thickens, about 5 minutes. Taste and season with additional salt and pepper as desired.
- Serve: Return the cooked chicken to the skillet to warm through or place the cutlets on serving plates. Spoon the thickened lemon sauce over the top. Garnish with chopped fresh parsley if using, and serve immediately.
Notes
- Butterflying and pounding the chicken ensures it cooks evenly and stays tender.
- Use fresh lemon juice for the best bright flavor in the sauce.
- If you prefer a thicker sauce, simmer it longer or add a slurry of flour and water.
- Serve Chicken Francese with pasta, sautéed vegetables, or a simple green salad for a complete meal.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
