American Cuisine • Italian Cuisine

Chicken Francaise Recipe – American, Italian Special

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Chicken Francaise Recipe – American, Italian Special

Chicken Francese is a beloved Italian-American dish that combines thinly sliced chicken cutlets with a light, lemony egg batter, pan-fried to golden perfection. The chicken is then simmered in a savory white wine and lemon sauce, creating a delightful balance of flavors. This dish is known for its bright, tangy flavor and elegant presentation, making it a favorite for both weeknight dinners and special occasions. Its versatility allows it to be served over pasta, rice, or alongside a fresh salad, offering a comforting and satisfying meal.

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min

For the Chicken:

  • Boneless, Skinless Chicken Breasts: 4 pieces, thinly sliced (about 1.5 pounds or 680 grams)
  • All-Purpose Flour: 1/2 cup (60 grams)
  • Eggs: 3 large, beaten
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Garlic Powder: 1/2 teaspoon
  • Parmesan Cheese: 1/2 cup (50 grams), grated (optional)
  • Vegetable Oil: 1/4 cup (60 ml), for frying
  • Unsalted Butter: 4 tablespoons (60 grams), divided
  • Fresh Parsley: chopped, for garnish

For the Sauce:

  • Chicken Broth: 1 cup (240 ml)
  • Dry White Wine: 1/2 cup (120 ml), such as Chardonnay or Sauvignon Blanc
  • Lemon Juice: 1/4 cup (60 ml), freshly squeezed
  • Lemon Zest: from 1 lemon
  • Cornstarch: 1 tablespoon, mixed with 1 tablespoon water (optional, for thickening)
  • Salt: to taste
  • Black Pepper: to taste

How to Make Chicken Francaise:

1

Prepare Chicken: Pound chicken cutlets thin, dip in flour, then egg mixture, and sauté until golden.

2

Make Sauce: In the same pan, deglaze with white wine, add lemon juice and chicken broth, and simmer until slightly thickened.

3

Serve: Return chicken to the pan to coat with sauce, then garnish with fresh parsley and serve with pasta or rice.

Recipe Notes:

  • Chicken Preparation: For tender cutlets, ensure the chicken breasts are pounded to an even thickness before dredging. This promotes uniform cooking and a crisp texture.

  • Sauce Consistency: If the sauce is too thin, mix a tablespoon of cornstarch with water and stir it into the sauce to thicken. Allow it to simmer until the desired consistency is achieved.

  • Wine Selection: Opt for a dry white wine like Chardonnay or Sauvignon Blanc to complement the lemony notes in the sauce. The wine’s acidity balances the richness of the dish.

  • Serving Suggestions: Pair Chicken Francese with angel hair pasta or a side of sautéed vegetables for a complete meal. Garnish with fresh parsley to add a touch of color and freshness.

  • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain the chicken’s tenderness.

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