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
Scale
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.
