Description
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets lightly dredged in flour and egg, then sautéed and served in a lemony white wine butter sauce.
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1 lemon, thinly sliced
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Pound the chicken breasts to even thickness and season with salt and pepper.
- Place flour in a shallow dish. In another bowl, whisk eggs with milk.
- Dredge each chicken breast in flour, then dip in the egg mixture, coating well.
- Heat olive oil in a large skillet over medium-high heat. Sauté chicken until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate.
- In the same skillet, add butter, white wine, chicken broth, lemon juice, and lemon slices. Bring to a simmer and cook for 5 minutes.
- Return the chicken to the pan and cook for another 5 minutes, spooning sauce over the chicken.
- Garnish with chopped parsley and serve hot.
Notes
- Use thin chicken cutlets for faster cooking and better flavor absorption.
- Substitute white wine with more chicken broth if preferred.
- Pairs well with pasta, mashed potatoes, or steamed vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 210mg