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Classic Chicken Francese with Lemon Butter Sauce

chicken francese
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Ingredients

Scale
  • 4 boneless, skinless chicken breast cutlets (about 1.5 lbs total)
  • 1 cup all-purpose flour
  • 1 tsp salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 2 large eggs, beaten
  • ¼ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ¼ cup dry white wine (such as Pinot Grigio)
  • ¼ cup low-sodium chicken broth
  • 2 tbsp fresh parsley, chopped
  • Lemon slices for garnish (optional)

Instructions

  1. If using thick chicken breasts, slice horizontally and pound between plastic wrap to ¼-inch thickness. Season with salt and pepper.
  2. Set up three shallow dishes: 1) flour seasoned with ½ tsp salt and ¼ tsp pepper, 2) beaten eggs, 3) Parmesan cheese.
  3. Dredge each chicken cutlet in flour, shaking off excess. Dip in egg, then coat with Parmesan cheese.
  4. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until butter stops foaming.
  5. Cook chicken until golden brown, about 3-4 minutes per side or until internal temperature reaches 165°F. Transfer to a plate.
  6. Reduce heat to medium, add garlic to the same pan and sauté for 30 seconds until fragrant.
  7. Add lemon juice, white wine, and chicken broth. Scrape up browned bits from pan bottom.
  8. Simmer sauce for 4-5 minutes until reduced by about one-third.
  9. Stir in remaining 1 tbsp butter until melted and sauce is silky.
  10. Return chicken to pan, spoon sauce over cutlets, and simmer 1-2 minutes until heated through.
  11. Garnish with fresh parsley and lemon slices if desired.
  12. Serve immediately with pasta, rice, or vegetables.

Notes

  • For extra flavor, add 1 tbsp lemon zest to the sauce.
  • Make sure your pan is hot before adding the chicken to ensure proper browning.
  • If the sauce becomes too thick, add a splash of chicken broth to adjust the consistency.
  • For a dairy-free version, replace butter with additional olive oil and omit the Parmesan cheese.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken francese, lemon butter sauce, parmesan crust, Italian chicken dish, restaurant style chicken

Find it online: https://www.joyliciousrecipes.com/chicken-francese-easy-recipe/