Chicken Francese

Chicken Francese (also called Chicken Française) is a popular Italian-American dish featuring chicken cutlets dipped in flour and egg, sautéed until golden, then simmered in a lemony white wine butter sauce.

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🍋 What is Chicken Francese?

• Origin: Italian-American (not traditional Italian)

• Key Feature: Egg-dipped chicken cutlets

• Sauce: Lemon, white wine, butter, and sometimes garlic or chicken broth

• Texture: Lightly crispy exterior, tender inside

• Flavor: Bright, tangy, buttery

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🥘 Ingredients (Typical):

• Chicken breasts (thinly sliced or pounded)

• All-purpose flour (for dredging)

• Eggs (for egg wash)

• Olive oil & butter (for frying and sauce)

• Garlic (optional)

• Dry white wine (like Pinot Grigio or Sauvignon Blanc)

• Fresh lemon juice

• Chicken broth (optional)

• Parsley (for garnish)

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🔪 Basic Preparation Steps:

1. Pound & Prep Chicken – Thin out cutlets and season with salt & pepper.

2. Dredge & Dip – Lightly coat in flour, then dip in beaten eggs.

3. Sauté – Fry in a mix of olive oil and butter until golden brown.

4. Make the Sauce – Deglaze pan with white wine, lemon juice, and broth.

5. Simmer Chicken – Return chicken to the pan and simmer in the sauce for a few minutes.

6. Garnish & Serve – Sprinkle with fresh parsley and serve over pasta or with vegetables.

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