Chicken Francese
This Chicken Francese recipe features tender, egg washed chicken in a spectacular lemon butter and white wine sauce. An elegant, restaurant quality Italian meal made easy at home.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 4 boneless skinless chicken breasts (about 1 ½ lbs)
- Kosher salt and freshly ground black pepper
- 1 cup all purpose flour for dredging
- 4 large eggs
- 3 tablespoons water
- ¼ cup extra virgin olive oil
- ½ lemon cut into thin rounds
- ½ cup dry white wine e.g., Pinot Grigio
- 1 cup chicken broth
- Juice of ½ lemon
- 2 tablespoons unsalted butter
- ¼ cup chopped fresh parsley
Place chicken between plastic wrap and pound to ¼ inch thickness. Season with salt and pepper.
Set up dredging station: one plate with seasoned flour, one bowl with eggs and water (whisked).
Heat oil in a large skillet over medium high heat. Dredge chicken in flour, then dip in egg wash.
Cook chicken for 2-3 minutes per side until golden and cooked through. Remove to a plate.
Add lemon slices to skillet and cook for 1-2 minutes until fragrant.
Add wine, broth, and lemon juice. Simmer for 5 minutes, scraping up brown bits.
Coat butter in flour and whisk into sauce to thicken.
Return chicken to skillet. Simmer for 2-3 minutes to heat through.
Garnish with fresh parsley and serve.
- Pound Evenly: Ensuring the chicken is a uniform ¼ inch thickness is the key to perfectly cooked cutlets.
- Don't Skip the Scraping: Those browned bits in the pan are packed with flavor and form the foundation of your sauce.
- Wine Substitute: If you prefer not to cook with wine, you can use an additional ½ cup of chicken broth with an extra tablespoon of lemon juice.