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
Scale
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.
