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Chicken Francese

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Chicken Francese is a classic Italian-American dish made with tender chicken cutlets dredged in flour, dipped in egg, and pan-fried to golden perfection. It’s finished in a light, zesty lemon and white wine sauce, making it a comforting yet elegant dinner option.

Ingredients

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  • 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 large eggs, beaten
  • 3 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (for sauce)
  • ⅔ cup dry white wine
  • ⅔ cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 lemon, thinly sliced
  • Chopped fresh Italian parsley, for garnish
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. In a shallow bowl, combine ¼ cup flour, kosher salt, black pepper, and garlic powder.
  2. In another shallow bowl, beat the eggs.
  3. Dredge each chicken cutlet in the flour mixture, then dip into the beaten eggs.
  4. In a large skillet, heat vegetable oil over medium-high heat. Add the chicken cutlets and cook for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
  5. Wipe most of the oil from the skillet. Melt butter over medium heat and whisk in 2 tablespoons flour; cook for 2 minutes.
  6. Whisk in the white wine and cook for 1–2 minutes. Add chicken broth and lemon juice. Let the sauce thicken for 1 minute.
  7. Return the chicken to the skillet, spoon sauce over the top, and garnish with lemon slices, parsley, and Parmesan if using. Serve warm.

Notes

  • For a gluten-free version, use a gluten-free flour blend.
  • Substitute wine with additional chicken broth if preferred.
  • Pairs well with pasta, rice, or steamed vegetables.

Nutrition

Find it online: https://deliceflash.com/chicken-francese/