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Chicken Francese with Lemon Butter Sauce Recipe

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3.9 from 77 reviews

Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken cutlets dredged in seasoned flour and egg, pan-fried to a golden brown, then simmered in a bright, buttery lemon and white wine sauce. This flavorful, elegant yet simple dish is perfect for a quick weeknight dinner or a special occasion, paired beautifully with pasta or vegetables.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 chicken cutlets (pounded thin)

Coating

  • ½ cup flour
  • 1 teaspoon Kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 2 eggs (whisked)

Cooking Fats

  • 4 tablespoons butter (separated)
  • 2 tablespoons olive oil

Sauce

  • ½ cup Sauvignon Blanc
  • ¾ cup chicken stock
  • 1 lemon (zested and juiced)
  • 1 lemon (sliced thin)
  • 2 tablespoons finely chopped parsley

Instructions

  1. Pound the Chicken: Lay the chicken cutlets between two sheets of plastic wrap and use a meat mallet to pound them into an even, thin thickness. This ensures quick, even cooking and tender results.
  2. Prepare the Coating: In a wide bowl or plate, mix together the flour, Kosher salt, garlic powder, onion powder, and ground black pepper. In another bowl or plate, whisk the eggs thoroughly.
  3. Heat the Skillet: Place a wide skillet over medium-high heat and add 2 tablespoons of butter and 2 tablespoons of olive oil, allowing the butter to melt and the oil to warm.
  4. Coat the Chicken: Dredge each chicken cutlet in the seasoned flour, coating both sides evenly but lightly. Then dip the floured chicken into the whisked eggs, letting any excess drip off before cooking.
  5. Cook the Chicken: Add the coated chicken cutlets to the hot skillet in batches. Cook each side for about 3-4 minutes until golden brown and the chicken is cooked through. Remove cooked chicken and set aside.
  6. Make the Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Pour in the Sauvignon Blanc and let it reduce for about 30 seconds, concentrating the flavors.
  7. Add Stock and Lemon: Stir in the chicken stock, lemon juice, and lemon zest. Let the sauce simmer for approximately one minute to meld the flavors and slightly thicken.
  8. Combine Chicken and Sauce: Return the cooked chicken cutlets to the skillet along with the thin lemon slices and chopped parsley.
  9. Warm and Thicken: Continue cooking the chicken in the sauce for 2-3 minutes. This allows the chicken to warm through and the sauce to thicken slightly, coating the chicken beautifully.
  10. Serve: Plate the chicken francese, spooning the lemon butter sauce over the top and garnish with the lemon slices. Serve immediately, enjoying the bright and rich flavors.

Notes

  • For best results, use thin, evenly pounded chicken cutlets to ensure even cooking.
  • Dry the chicken cutlets thoroughly before dredging to help the coating stick better.
  • If you prefer non-alcoholic, substitute white wine with additional chicken stock or white grape juice.
  • Serve Chicken Francese with pasta, mashed potatoes, or a light salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American

Find it online: https://allyumcooks.com/chicken-francese-with-lemon-butter-sauce-recipe/