Chicken Francaise Recipe – American, Italian Special
Chicken Francaise is a classic Italian-American dish featuring tender chicken cutlets coated in a light, lemony egg batter and served with a savory white wine and lemon sauce. This dish is known for its bright, tangy flavor and elegant presentation.
- 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:
Prepare Chicken: Pound chicken cutlets thin, dip in flour, then egg mixture, and sauté until golden.
Make Sauce: In the same pan, deglaze with white wine, add lemon juice and chicken broth, and simmer until slightly thickened.
Serve: Return chicken to the pan to coat with sauce, then garnish with fresh parsley and serve with pasta or rice.
Recipe Notes:
For a richer sauce, add a splash of cream. Adjust lemon juice to taste for desired tartness. Serve immediately for the best flavor and texture.
