Description
Chicken Francese is a classic Italian-American dish featuring tender, pan-fried chicken cutlets in a light, lemony white wine sauce.
Ingredients
Scale
- 2 boneless skinless chicken breasts, cut in half lengthwise (4 thinner breasts)
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ⅔ cup dry white wine
- ⅔ cup low sodium chicken broth
- 1 tablespoon lemon juice
- 1 lemon, thinly sliced
- Chopped fresh Italian parsley
- Parmesan Cheese
Instructions
- Combine the flour, kosher salt, black pepper, and garlic powder in a shallow bowl.
- Beat the eggs in a separate shallow bowl.
- Heat the oil in a large skillet over medium-high heat.
- Dredge the chicken in the flour mixture, then dip into the beaten eggs, allowing excess to drip off.
- Add the chicken to the skillet and cook until golden brown on the bottom, then flip and cook until golden brown and cooked through.
- Remove chicken and set aside. Carefully wipe most of the oil out of the skillet.
- Reduce heat to medium, melt the butter in the skillet, and whisk in the flour. Cook for 2 minutes, scraping the bottom of the pan.
- Whisk in the white wine and let reduce for 1-2 minutes.
- Add chicken broth and lemon juice, whisking to combine. Let sauce thicken slightly.
- Return chicken to skillet, spoon sauce over the top, and garnish with lemon slices, parsley, and Parmesan. Serve immediately.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Do not overcook the chicken to keep it juicy.
- This dish is best served immediately after cooking.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 165 mg