Easy Chicken Francese Recipe
Chicken Francese is a fast, flavorful weeknight dinner that looks fancy but is surprisingly simple. Thin, egg-battered chicken cutlets are pan-seared to golden perfection, then simmered in a rich lemon butter sauce--all in one pan.
Servings: 4 people
Calories: 359kcal
Ingredients
- 2 boneless, skinless chicken breasts *
- salt and pepper to taste
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 large egg
- 1 lemon divided
- 3 tablespoons unsalted butter ⅜ stick, divided
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup dry white wine **
- 1 cup low-sodium chicken broth
- chopped fresh parsley optional, for garnish
Instructions
- Pat the chicken dry with paper towels. Cut each breast in half horizontally, creating 4 pieces, then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste.2 boneless, skinless chicken breasts, salt and pepper
- In one shallow bowl, whisk together flour, garlic powder, and paprika. In a second bowl, whisk together the egg and 2 tablespoons of lemon juice from half of the lemon.½ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon ground paprika, 1 large egg, 1 lemon
- Melt 1 tablespoon of butter and oil together in a large cast-iron skillet set over medium-high heat.3 tablespoons unsalted butter, 1 tablespoon olive oil
- Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour mixture to use in the sauce.
- Add the chicken to the hot skillet and fry for 2 minutes on each side until golden. Remove to a plate and set aside.
- Melt the remaining butter in the skillet, then sprinkle in the reserved 2 tablespoons flour and garlic, stirring for 30 seconds. Splash in the wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in the broth and remaining juice from the used lemon, then simmer for 2 minutes, until the sauce reduces slightly.3 cloves garlic, ½ cup dry white wine, 1 cup low-sodium chicken broth
- Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is heated through to 165°F. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.chopped fresh parsley
Notes
*Thin-sliced chicken breasts work great here to skip a prep step.
**Opt for a dry white wine, like Pinot Grigio, Sauvignon Blanc, unoaked Chardonnay, or Riesling. Or substitute with more chicken broth and 1 tablespoon of lemon juice (or white grape juice) for an alcohol-free option.
Tips:
- Pound the chicken thin for even cooking. Pat dry to help it crisp.
- Don’t overcrowd the pan; cook in batches to avoid steaming.
- Simmer the sauce until it thickens slightly and coats the back of a spoon.
- Add the lemon at the end to avoid bitterness.
- Optionally finish the sauce with a pat of butter for a silky shine.
- Serve over pasta or rice to soak up the sauce.
Nutrition
Serving: 1serving | Calories: 359kcal | Carbohydrates: 16g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 145mg | Sodium: 203mg | Potassium: 585mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg