Chicken Francese Recipe

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Frequently Asked Questions (FAQs)
7. Conclusion

Chicken Francese, also known as “Chicken French,” is a popular Italian-American dish that features chicken cutlets dipped in flour and egg, then pan-fried until golden brown. It’s finished with a bright, flavorful lemon butter sauce that gives it an irresistible combination of rich and zesty flavors. This dish pairs wonderfully with pasta, rice, or sautéed vegetables and is perfect for a dinner that’s both comforting and elegant.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 3 large eggs
• 1/4 cup milk or water
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 tablespoons unsalted butter

For the Lemon Butter Sauce:

• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh lemon slices, for garnish
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the Chicken

• Butterfly the Chicken: Place each chicken breast between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
• Prepare the Coating: Place the flour in a shallow bowl. In another shallow bowl, whisk together the eggs, milk (or water), and grated Parmesan cheese until smooth.

2. Coat the Chicken

• Dredge each chicken breast in the flour, shaking off the excess, then dip it into the egg mixture, ensuring both sides are well coated.

3. Cook the Chicken

• Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the chicken breasts.
• Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the cooked chicken to a plate and set aside.

4. Make the Lemon Butter Sauce

• In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
• Add the chicken broth, white wine (if using), lemon juice, salt, and black pepper. Stir to combine and bring the mixture to a simmer. Let it cook for about 4-5 minutes until it slightly reduces.
• Stir in the remaining 1/4 cup of butter until melted and the sauce is smooth.

5. Combine and Serve

• Return the cooked chicken to the skillet, spooning the lemon butter sauce over each piece. Let the chicken simmer in the sauce for 1-2 minutes until heated through.
• Garnish with fresh lemon slices and chopped parsley.

6. Serve

• Serve the Chicken Francese warm, drizzled with the lemon butter sauce. Pair it with pasta, rice, or your favorite vegetables.

Cooking Notes

• Butterflying Chicken: Pounding the chicken breasts to an even thickness helps them cook evenly and makes them tender.
• White Wine: The white wine adds depth to the sauce, but you can omit it if you prefer not to use alcohol. Simply replace it with extra chicken broth.
• Garlic: Make sure not to burn the garlic when making the sauce, as it can turn bitter. Add it just until fragrant.

Variations

• Chicken Piccata: Add capers to the sauce for a briny, tangy twist similar to Chicken Piccata.
• Creamy Francese: Add 1/4 cup heavy cream to the lemon butter sauce for a richer, creamy version of Chicken Francese.
• Vegetable Francese: Instead of chicken, you can make this dish with thin slices of zucchini, eggplant, or even cauliflower steaks. Just follow the same dredging and cooking process.

Frequently Asked Questions (FAQs)

Can I make Chicken Francese ahead of time?

Yes, you can prepare the chicken ahead of time by cooking it until golden brown and then storing it in an airtight container in the refrigerator. When ready to serve, reheat the chicken in the lemon butter sauce until heated through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of chicken broth if needed to loosen the sauce.

Can I freeze Chicken Francese?

While it’s best served fresh, you can freeze Chicken Francese. Freeze the cooked chicken without the sauce in an airtight container for up to 2 months. When ready to serve, thaw overnight in the refrigerator, reheat, and add freshly made sauce.

What can I serve with Chicken Francese?

This dish pairs well with pasta (like angel hair or fettuccine), mashed potatoes, steamed rice, or sautéed vegetables such as green beans or asparagus.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used instead of chicken breasts. Just adjust the cooking time to ensure the chicken is cooked through, as thighs may take slightly longer.

Chicken Francese is a classic and flavorful dish that combines the richness of butter with the brightness of fresh lemon, creating a beautiful balance of flavors. This recipe is easy to follow, making it a perfect choice for both special occasions and simple weeknight dinners.

Give this elegant and zesty dish a try—it’s sure to become a favorite at your dinner table!

Let me know if you need more variations or additional tips for this recipe