Chicken Francese Recipe
Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts (pounded to ½-inch thick)
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Salt and pepper, to taste
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½ cup all-purpose flour (for dredging)
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2 large eggs
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¼ cup grated Parmesan cheese (optional, for egg mixture)
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2 tbsp milk or water
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2–3 tbsp olive oil
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2 tbsp butter
For the Sauce:
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2 tbsp butter
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2 cloves garlic, minced (optional for extra flavor)
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1 cup chicken broth
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½ cup dry white wine (or use more chicken broth)
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¼ cup fresh lemon juice (about 2 lemons)
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1 lemon, thinly sliced
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions:
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Prep Chicken:
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Season chicken cutlets with salt and pepper.
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Dredge in flour, shaking off excess.
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In a shallow bowl, whisk eggs with Parmesan (if using) and milk/water.
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Cook Chicken:
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Heat olive oil and butter in a skillet over medium heat.
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Dip floured chicken into the egg wash, then place directly into the hot pan.
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Cook 3–4 minutes per side until golden brown and cooked through.
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Remove and set aside on a plate (cover loosely with foil to keep warm).
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Make the Sauce:
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In the same pan, melt 2 tbsp butter (add garlic if using, sauté for 30 seconds).
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Add wine and chicken broth, bring to a simmer.
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Stir in lemon juice and lemon slices, simmer 5–7 minutes to reduce slightly.
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Season with salt and pepper to taste.
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Combine:
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Return chicken to the pan and spoon sauce over the top.
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Simmer another 2–3 minutes to meld flavors.
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Serve:
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Garnish with parsley.
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Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
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Let me know if you’d like a lighter version, gluten-free option, or side dish suggestions!