Chicken Francese with Lemon Butter Sauce Recipe

If you’re searching for a dish that combines elegance with comfort, look no further than this Chicken Francese with Lemon Butter Sauce Recipe. It’s a beautiful medley of tender, golden-brown chicken cutlets enveloped in a vibrant, buttery lemon sauce that perfectly balances richness with bright citrus notes. Every bite delivers a juicy, flavorful experience that is both satisfying and light enough for any occasion. This recipe is a true crowd-pleaser that brings a touch of Italian-American charm straight to your dinner table.

Ingredients You’ll Need

These ingredients are wonderfully simple yet each one plays a vital role in creating the depth and balance of flavors in this dish. From the fresh lemons that brighten the sauce, to the delicate herbs that add a fresh punch, every component is essential to achieving that classic Chicken Francese taste and texture.

• 4 chicken cutlets (pounded thin): Ensures quick, even cooking and tender bites.
• ½ cup flour: For a light coating that crisps up beautifully when sautéed.
• 1 teaspoon Kosher salt: Enhances the natural flavors of the chicken and sauce.
• ½ teaspoon garlic powder: Adds a subtle yet savory background note.
• ½ teaspoon onion powder: Complements the garlic with a mild sweetness.
• ½ teaspoon ground black pepper: Gives the dish a gentle kick of warmth.
• 2 eggs (whisked): Helps the flour coating adhere and creates a delicate crust.
• 4 tablespoons butter (separated): Adds richness and is key to that luscious lemon butter sauce.
• 2 tablespoons olive oil: Prevents sticking and contributes to the crisp golden exterior.
• ½ cup Sauvignon Blanc: Introduces fruity acidity that enhances the lemon’s brightness.
• ¾ cup chicken stock: Builds the sauce’s savory base and keeps it moist.
• 1 lemon (zested and juiced): The star ingredient providing fresh, zingy flavor.
• 1 lemon (sliced thin): For garnish and subtle bursts of citrus throughout the dish.
• 2 tablespoons finely chopped parsley: Adds color and fresh herbal notes at the end.

How to Make Chicken Francese with Lemon Butter Sauce Recipe

Step 1: Prepare the Chicken Cutlets

Start by pounding the chicken cutlets until they’re evenly thin — this ensures they cook quickly and remain juicy. Using two sheets of plastic wrap to sandwich the chicken prevents mess and makes the task easy. Thin cutlets are crucial for achieving that delicate texture classic to Chicken Francese.

Step 2: Season and Flour the Chicken

In a wide bowl, combine the flour with salt, garlic powder, onion powder, and black pepper to create your flavorful coating. This seasoned flour adds a savory crust that locks in moisture while giving the chicken a beautiful golden color once cooked.

Step 3: Dip in Whisked Eggs

Dipping the floured chicken into well-beaten eggs is what binds the coating and helps create the silky, delicate crust that defines this dish. Let any excess egg drip off so your chicken doesn’t get soggy.

Step 4: Cook the Chicken

Heat a skillet with half of the butter and olive oil until shimmering. Add the chicken cutlets in batches, cooking each side for about 3-4 minutes until golden and cooked through. The combination of butter and olive oil ensures a gorgeous crust without burning.

Step 5: Make the Lemon Butter Sauce

Using the same pan, melt the remaining butter and pour in the Sauvignon Blanc to deglaze the skillet. Let it reduce briefly to concentrate the flavor, then add the chicken stock, lemon juice, and zest. Simmer the sauce until slightly thickened, letting all the bright and buttery notes meld together.

Step 6: Return Chicken to Sauce

Nestle the cooked chicken cutlets back into the sauce along with the thin lemon slices and freshly chopped parsley. Simmer gently for 2-3 minutes, allowing the chicken to warm through and soak up all the fabulous lemon butter flavor.

Step 7: Serve and Enjoy

Carefully plate the chicken with plenty of sauce, lemon slices, and a sprinkle of parsley for that perfect finishing touch. This step brings all the elements together and shows off the beautiful, vibrant colors of the dish.

How to Serve Chicken Francese with Lemon Butter Sauce Recipe

Garnishes

A handful of fresh parsley sprinkled over the top adds a lovely pop of green and freshness, while thin slices of lemon not only look stunning but also let guests add an extra burst of citrus if they desire. A lightly cracked black pepper finish can enhance aroma and flavor just before serving.

Side Dishes

This dish pairs wonderfully with light and simple sides like steamed asparagus, garlic butter green beans, or a crisp garden salad. For a heartier meal, creamy risotto or buttery mashed potatoes soak up the lemon butter sauce beautifully. Rice pilaf or crusty Italian bread also offer natural companions.

Creative Ways to Present

Try serving each cutlet stacked slightly overlapping on a large platter, drizzled with sauce and garnished generously with lemon slices and parsley. For a touch of elegance, use individual plates with a sprig of herb and a curled lemon peel on the side. Using bright white plates will highlight the golden hues and vibrant sauce perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Francese with Lemon Butter Sauce Recipe in an airtight container in the refrigerator for up to 3 days. Keep the chicken submerged in the sauce to maintain moisture and flavor, ensuring each bite stays delicious when you reheat.

Freezing

If you want to freeze the dish, allow the chicken and sauce to cool completely, then transfer to a freezer-safe container. It freezes well for up to 2 months. For the best texture, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat leftovers slowly on low heat in a skillet, covered, so the chicken slowly warms through without drying out. Adding a splash of chicken stock or a teaspoon of butter during reheating helps rejuvenate the sauce’s luscious texture. Avoid high heat to keep the chicken tender and juicy.

FAQs

Can I use chicken breasts instead of cutlets?

Absolutely! Just slice chicken breasts in half horizontally to create thinner pieces and pound them to an even thickness for the best results. This helps them cook evenly and stay tender in the Lemon Butter Sauce.

What if I don’t have Sauvignon Blanc? Can I substitute?

If you don’t have Sauvignon Blanc, dry white wine is a great substitute. In a pinch, you can use chicken broth with a splash of lemon juice to maintain acidity, though the flavor profile changes slightly.

Is this recipe gluten-free?

The traditional Chicken Francese with Lemon Butter Sauce Recipe uses regular flour for dredging, which contains gluten. For a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Just be sure it’s suitable for frying.

Can I make this dish dairy-free?

To make it dairy-free, substitute the butter with a non-dairy margarine or olive oil. The texture and flavor of the sauce will be slightly different, but still delicious and bright thanks to the lemon and wine.

How do I know when the chicken is fully cooked?

The chicken cutlets are done when they are golden brown on both sides and no longer pink in the center, which usually takes 3-4 minutes per side. Using a meat thermometer, the internal temperature should reach 165°F (74°C) for safe consumption.

Final Thoughts

This Chicken Francese with Lemon Butter Sauce Recipe is such a wonderful dish to have up your sleeve when you want to impress without stress. Its vibrant, buttery lemon sauce and tender chicken create a beautiful harmony of flavors that feels both special and comforting. I can’t recommend it enough as a go-to meal that brings smiles all around — try it soon and see for yourself how effortlessly delicious homemade can be!

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