Quick and Easy Chicken Francese
Quick and Easy Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly coated in flour and egg, then pan-seared until golden and finished in a bright lemon, butter, and white wine sauce. It’s a restaurant-style dinner that comes together in about 30 minutes.
Ingredients
- 2 large skinless boneless chicken breast
- 1/2 cup flour
- 2 eggs
- 3 Tbsp olive oil
- 1 lemon thinly sliced
- lemon juice from 1 lemon
- 3 Tbsp. butter
- 2 cups chicken stock
- 1/2 cup white wine
- 1/2 cup chopped Italian parsley
- salt and pepper to taste
Instructions
- Cut in chicken breast in half horizontally to form 4 thin breast in total. Pound thin
- Add half the parsley to the eggs whisk the eggs slightly
- Add salt and pepper to the flour
- Coat the chicken first in the flour then in the egg
- In a non- stick saute pan heat the oil over medium high heat
- Cook the chicken until golden on both sides about 3 minutes per side. Then remove and set aside. Wipe the pan clean using paper towels.
- In the same pan melt the butter. add 2 tbsp. of flour and cook stirring for 1 minute with a wooden spoon. While stirring add in the wine waiting until it evaporates before adding in the chicken stock. lemon juice and lemon slices. Simmer for 4-5 minutes or until the sauce thickens.
- Return the chicken to the pan just to heat through, add the rest of the parsley. Plate the chicken pour the lemon sauce over it ,garnish with more Italian parsley and lemon slices .
Video
Notes
For tender, evenly cooked chicken, pound the cutlets to an even thickness before dredging. Don’t overcrowd the pan when cooking—the chicken needs enough room to develop a beautiful golden crust.