If you’ve ever wanted to impress your friends or family with a dish that’s both elegant and incredibly satisfying, this Chicken Francese Recipe is your new best friend in the kitchen. It’s a wonderful dance of tender, golden chicken cutlets lightly coated in a silky lemon butter sauce, bright with fresh citrus and subtly rich flavors. Each bite offers a perfect harmony of zest and comfort, making it a true classic that’s easier to master than you might think. Whether it’s for a weeknight dinner or a special occasion, this dish promises a burst of flavor that everyone will adore.
Ingredients You’ll Need
Preparing Chicken Francese is delightfully straightforward because each ingredient plays a crucial role in delivering that authentic flavor and texture you crave. From the delicate chicken breasts to the bright zing of lemon and the luscious richness of butter, these simple essentials come together to create magic on your plate.
- 2 boneless, skinless chicken breasts (about 1 pound): Choose fresh, firm breasts for the best texture and tenderness.
- ¼ cup + 1 tablespoon all-purpose flour, divided: This creates the perfect light coating and helps thicken the sauce.
- ½ teaspoon kosher salt, plus more to taste: Enhances all the flavors, so don’t skip it.
- ¼ teaspoon ground black pepper, plus more to taste: Adds just the right amount of spice heat and depth.
- 2 large eggs: Acts as a binding agent to help the flour stick to the chicken beautifully.
- 2 tablespoons extra virgin olive oil: For sautéing, giving a lovely crisp exterior to the chicken.
- 1 tablespoon salted butter: Builds that velvety, rich base for the lemon sauce.
- 1 cup chicken broth: The liquid gold that infuses the sauce with savory goodness.
- 1 tablespoon lemon juice: Brightens the dish with refreshing citrus notes.
- ½ lemon, seeded and thinly sliced: Provides gorgeous visual appeal and subtle lemon essence while simmering.
- Optional garnish: chopped fresh parsley: Adds a pop of color and fresh herb flavor to finish.
How to Make Chicken Francese Recipe
Step 1: Prepare Chicken
Start by butterflying the chicken breasts so you can create four thin cutlets that cook evenly and quickly. Placing them inside a zip-top bag and gently pounding them to about a quarter-inch thickness not only tenderizes the meat but also ensures that every bite will be juicy and tender. This prep makes a huge difference in the final dish.
Step 2: Bread and Cook Chicken
Set up two shallow dishes—one with flour seasoned with salt and pepper, and the other with whisked eggs. You’ll dredge each chicken cutlet first in the flour then dip it into the eggs, which helps form a gorgeous golden crust during cooking. Heat the olive oil over medium-high heat and sauté the chicken in batches for about 3 to 4 minutes per side until perfectly golden and cooked through. This step locks in flavor and creates that signature texture everyone loves.
Step 3: Make Lemon Sauce
After the chicken is cooked and resting, don’t clean out your skillet just yet! Melt the butter in the same pan to capture those delicious browned bits left behind. Whisk in the remaining tablespoon of flour, cooking it for about 30 seconds to remove any raw taste while thickening your sauce. Then gradually whisk in the chicken broth and lemon juice, scraping the bottom to release all that flavor. Add the thin lemon slices and let it simmer for about five minutes until thick and luscious, seasoning with more salt and pepper if needed. This sauce is where the magic truly happens.
Step 4: Serve
Return the chicken to the skillet to soak up the sauce or plate the cutlets and spoon the sauce generously on top. Don’t forget a sprinkle of fresh parsley to add a lovely herbal touch and vibrant color to your presentation. Voilà , your Chicken Francese Recipe is ready to be devoured!
How to Serve Chicken Francese Recipe
Garnishes
Simple garnishing like chopped fresh parsley not only adds a burst of green for visual appeal but also a hint of fresh earthiness that beautifully balances the tangy lemon sauce. Thin lemon slices from the sauce work wonderfully as an edible decoration as well.
Side Dishes
This dish pairs perfectly with anything that can soak up that dreamy lemon butter sauce. Classic sides like creamy mashed potatoes, angel hair pasta tossed in olive oil, or even roasted asparagus bring contrasting textures and flavors that complement the chicken splendidly.
Creative Ways to Present
For a special touch, lay the chicken cutlets over a nest of lightly sautéed spinach or sprinkle some toasted pine nuts and grated Parmesan cheese on top. Serving the chicken on a long platter with lemon slices fanned out looks stunning for guests at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Francese keeps well refrigerated in an airtight container for up to three days. Be sure to pour any remaining lemon sauce over the chicken before storing to keep it moist and flavorful.
Freezing
While you can freeze cooked chicken cutlets without sauce, the delicate lemon sauce is best made fresh. Wrap the chicken tightly in plastic wrap and place it in a freezer-safe bag or container for up to two months. Reheat gently to avoid drying out.
Reheating
To reheat, warm the chicken gently in a skillet over low heat, adding a splash of chicken broth or extra lemon juice to revive the sauce. Avoid microwaving as it can make the chicken rubbery and the sauce separate.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can add extra juiciness and flavor, but be sure to adjust cooking time slightly since they might be thicker and take a little longer to cook through.
Is this dish gluten-free?
As written, this Chicken Francese Recipe includes all-purpose flour, which contains gluten. However, you can substitute with gluten-free flour blends for a gluten-free version without sacrificing the delicious crust and sauce texture.
Can I make this recipe dairy-free?
Yes! Simply swap the butter for a dairy-free alternative like olive oil or a plant-based margarine. The sauce might be slightly less rich but will still maintain a lovely flavor.
What wine pairs well with Chicken Francese?
Crisp, light white wines such as Pinot Grigio or Sauvignon Blanc complement the bright lemon flavors and delicate chicken perfectly, making for an enjoyable dining experience.
How do I know when the chicken is done?
The chicken cutlets are cooked when they are golden brown on the outside and no longer pink inside. Using a meat thermometer, the internal temperature should reach 165°F for safety and optimal juiciness.
Final Thoughts
This Chicken Francese Recipe is a true kitchen joy that brings bold flavor, impressive presentation, and ease all in one dish. Once you try it, I’m sure it will become a favorite that you return to whenever you want to enjoy a bright, comforting meal that feels just a little special. Trust me, your loved ones will thank you.
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Chicken Francese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
A classic Italian-American dish, Chicken Francese features tender chicken cutlets lightly breaded and sautéed until golden, then served with a bright, tangy lemon butter sauce. This recipe is quick, flavorful, and perfect for an elegant weeknight dinner or special occasion.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- 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
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted butter
Sauce
- 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 gently pound with a meat tenderizer until they are about ¼-inch thick to ensure even cooking.
- Bread the Chicken: In a shallow dish, combine ¼ cup of the flour with ½ teaspoon kosher salt and ¼ teaspoon black pepper. In another shallow dish, whisk the eggs until smooth.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Dredge each chicken cutlet first in the flour mixture, then dip in the beaten eggs. Sauté the chicken in batches, cooking each side for 3-4 minutes until golden brown and cooked through. Transfer cooked chicken to a plate and keep warm.
- Make Lemon Sauce: In the same skillet, melt the butter over medium heat. Whisk in the remaining 1 tablespoon of flour and cook for about 30 seconds to form a roux. Gradually whisk in the chicken broth and lemon juice, scraping the bottom of the pan to loosen any browned bits. Add the lemon slices and simmer for about 5 minutes until the sauce thickens. Season with additional salt and pepper to taste.
- Serve: Return the chicken to the skillet to warm through or transfer to serving plates. Spoon the lemon sauce and lemon slices over the chicken. Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- For a lighter version, substitute butter with more olive oil.
- Use fresh lemon juice for the best flavor; bottled lemon juice can be less vibrant.
- Pound the chicken evenly to ensure thorough cooking without drying out.
- If desired, serve with a side of pasta or sautéed vegetables to complete the meal.
- Leftover chicken can be refrigerated and reheated gently in the sauce.
