Description
Succulent chicken francese offers a delightful Italian-American culinary journey with tender chicken breasts bathed in a zesty lemon-butter sauce. Crisp, golden-brown cutlets promise a satisfying meal that delights palates and brings simple elegance to your dining experience.
Ingredients
Scale
Protein:
- 2 large chicken breasts, skinless boneless (250-300g / 8–10 oz each)
- 2 large eggs
- 1 tablespoon milk (any fat %)
Coating and Seasoning:
- 1/4 cup plain/all-purpose flour
- 2 tablespoons plain/all-purpose flour
- 1 teaspoon cooking salt/kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cooking salt/kosher salt
Liquid and Flavor Enhancers:
- 3 tablespoons extra virgin olive oil
- 50g / 3 tablespoons unsalted butter
- 2 cups chicken stock/broth, low sodium
- 1/3 cup Chardonnay or other dry white wine
- 1 lemon, thinly sliced 0.3cm / 1/8 inch
- 1 tablespoon finely chopped parsley, for garnish (optional)
Instructions
- Slice chicken breasts horizontally to create 4 thin, uniform steaks for even cooking.
- Prepare egg mixture by whisking eggs and milk together in a small mixing bowl.
- Create seasoned flour coating by combining flour, salt, and pepper on a flat plate.
- Dredge each chicken steak thoroughly in the flour mixture, ensuring complete coverage while shaking off excess.
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, approximately 2-3 minutes.
- Dip floured chicken steaks into egg wash, allowing excess to drip off, then carefully place in hot pan.
- Cook chicken for 3 minutes until golden brown, then flip and reduce heat to medium, cooking an additional 4 minutes until internal temperature reaches 68C/155F.
- Transfer cooked chicken to a clean plate and set aside.
- In the same pan, sear lemon slices for one minute on each side until softened and lightly caramelized.
- Clean pan with paper towels to remove any burnt residue.
- Melt butter in pan over medium heat, then whisk in flour and cook for one minute to create a roux.
- Gradually pour chicken stock while continuously stirring to prevent lumps, then add wine and salt.
- Increase heat slightly and simmer sauce for 3-4 minutes until it reaches a syrupy consistency.
- Return chicken and lemon slices to the pan, coat with sauce, garnish with fresh parsley, and serve immediately.
Notes
- Use thin, evenly sized chicken breasts to ensure uniform cooking and prevent dry spots.
- Patting chicken dry before coating helps flour adhere better and creates a crispier exterior.
- Rest the coated chicken for 5 minutes before frying to help the flour set and prevent falling off during cooking.
- Control oil temperature around 350-375°F for perfect golden-brown crust without burning.
- For gluten-free version, replace wheat flour with cornstarch or almond flour for coating.
- Lactose-intolerant individuals can substitute milk with almond or oat milk in egg wash.
- Add red pepper flakes to sauce for extra heat and depth of flavor.
- Use fresh lemon juice and zest to enhance the sauce’s brightness and complexity.
- For lighter version, bake chicken instead of frying and use less butter in sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Calories: 610
- Sugar: 1g
- Sodium: 780mg
- Fat: 37g
- Saturated Fat: 10g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 225mg