Chicken Francese

Chicken Francese is one of those dishes that sounds fancy but is surprisingly simple to make at home. It’s a classic Italian-American dish featuring tender, pan-fried chicken cutlets in a bright, lemony butter sauce. This recipe is a weeknight staple in our family, and I’m excited to share it with you!

We’ll walk through each step, from prepping the chicken to creating the delicious sauce. You’ll be amazed at how easily you can create a restaurant-quality Chicken Francese in your own kitchen. If you enjoy exploring different chicken dishes, you might also like these delicious chicken cutlet recipes.

Why this Chicken Francese is Special

My version of Chicken Francese is extra special because of the light and crispy coating on the chicken. The simple dredging technique creates a delicate crust that perfectly complements the rich, buttery sauce. And that lemony sauce? Let’s just say it’s the star of the show!

Ingredients

This Chicken Francese recipe uses simple, everyday ingredients you probably already have on hand. If not, they’re easy to find at any grocery store. Feel free to adjust the amounts slightly based on how many people you’re serving.

For the Chicken

• 1.5 lbs boneless, skinless chicken breasts (about 4 medium)
• 1 cup all-purpose flour (you can also use gluten-free all-purpose flour blend)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional, but adds a nice flavor!)
• 1/4 cup milk or water
• 1/2 cup olive oil (or vegetable oil)

For the Sauce

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth (low sodium preferred)
• 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio – you can substitute with more chicken broth if you prefer)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Making the Chicken Francese

Now that you have all your ingredients gathered, let’s get started on making this delicious Chicken Francese!

Preparing the Chicken Cutlets

First, place each chicken breast between two sheets of plastic wrap or inside a zip-top bag. Using a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about 1/4 inch. This helps the chicken cook evenly and quickly.

Once flattened, season both sides of each chicken cutlet with salt and pepper. Set them aside while you prepare the dredging station.

Dredging and Cooking the Chicken

Set up your dredging station with three shallow dishes: one with flour, one with the beaten eggs mixed with Parmesan cheese (if using) and milk, and the third one empty (for the coated chicken).

Dredge each chicken cutlet in the flour, ensuring it’s fully coated. Shake off any excess flour, then dip it into the egg mixture, letting the excess drip off. Place the coated cutlets in the empty dish. For another take on crispy chicken, try this guide to making fried chicken at home.

Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the chicken cutlets in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

Cook the chicken for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F. Remove the cooked chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil.

Making the Francese Sauce

In the same skillet (after removing most of the oil, leaving about 1 tablespoon), melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, creating a roux. This will thicken the sauce.

Gradually whisk in the chicken broth and white wine (if using), ensuring no lumps form. Bring the sauce to a simmer, then reduce the heat to low and continue to cook for about 5 minutes, or until the sauce has thickened slightly. Looking for more ways to use chicken broth? Check out these Crock-Pot soup recipes.

Stir in the lemon juice, parsley, salt, and pepper. Taste and adjust seasonings as needed. Return the chicken to the skillet and coat it with the sauce. Serve immediately.

Tips and Variations

Here are a few tips and variations to help you customize your Chicken Francese and achieve perfect results every time. For those interested in healthy eating, consider these healthy pancake recipes as a complement to a balanced diet.

Achieving a Crispy Coating

For an extra crispy coating, try these tips:

• Make sure your oil is hot enough before adding the chicken. You’ll know it’s ready when a pinch of flour sizzles immediately.
• Don’t overcrowd the pan. Overcrowding lowers the oil temperature, resulting in soggy chicken. Cook in batches if necessary.
• Let the chicken rest on a wire rack after cooking. This allows air to circulate, preventing the bottom from becoming soggy.

Making it Gluten-Free

To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check the labels of your other ingredients, like chicken broth, to ensure they are also gluten-free. This guide to gluten-free breadcrumbs can also be helpful for other gluten-free cooking adventures.

When using gluten-free flour, the coating might brown a little faster, so keep an eye on it while cooking.

Flavor Enhancements

Don’t be afraid to experiment with different flavors! Here are a few ideas:

• Add a pinch of red pepper flakes to the flour mixture for a little heat.
• Try using different herbs in the sauce, such as thyme or oregano.
• A splash of dry vermouth or white wine in the sauce adds depth of flavor. If you don’t have wine, a squeeze of extra lemon juice will do the trick. My husband loves it with a bit of extra garlic, too! For more insights into healthy cooking oils, check out this informative article on healthy cooking oils from Healthline.

Serving Suggestions

Chicken Francese is a versatile dish that pairs well with various sides. Here are a few ideas to get you started:

Classic Sides

For a traditional Italian-American meal, serve your Chicken Francese with a side of pasta tossed with butter and Parmesan cheese, or a simple marinara sauce. Steamed or roasted vegetables, like broccoli, asparagus, or green beans, are also a classic and healthy choice. A bed of fluffy rice is another great option, especially for soaking up that delicious lemon-butter sauce. Explore more chicken quesadilla recipes for a quick and satisfying meal.

Creative Pairings

If you’re feeling adventurous, try serving your Chicken Francese with roasted potatoes seasoned with herbs like rosemary and thyme. A fresh, crisp salad with a light vinaigrette can balance the richness of the dish. For a more unique side, try creamy polenta or a side of sauteed spinach with garlic.

FAQ

Here are answers to some frequently asked questions about Chicken Francese:

Storing and Reheating

Leftover Chicken Francese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, or in the microwave until heated through. Be careful not to overcook, as this can make the chicken dry. You may need to add a splash of chicken broth or water to thin the sauce if it has thickened too much upon reheating. Enjoy!

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