Here’s a classic, restaurant-style Chicken Francese recipe 🍋🐔—tender chicken in a light lemon-butter sauce.
Chicken Francese
Ingredients (Serves 2–3)
- 2–3 boneless, skinless chicken breasts
- Salt & black pepper
- ½ cup all-purpose flour (for dredging)
- 2 eggs, beaten
- 2–3 tbsp olive oil or butter, for frying
- ¼ cup white wine (optional, or chicken broth)
- ½ cup chicken broth
- 2–3 tbsp fresh lemon juice
- 2 tbsp unsalted butter
- Optional: chopped parsley for garnish
Instructions
1. Prep the chicken
- Slice chicken breasts in half horizontally if thick, to make even cutlets.
- Season both sides with salt and pepper.
2. Dredge & coat
- Place flour in a shallow dish.
- Beat eggs in another shallow dish.
- Coat each chicken breast in flour, then dip into egg mixture. Shake off excess.
3. Cook the chicken
- Heat olive oil or butter in a large skillet over medium-high heat.
- Fry chicken 3–4 minutes per side, until golden brown and cooked through. Remove and keep warm.
4. Make the sauce
- In the same pan, add white wine (or chicken broth) and scrape up browned bits.
- Add chicken broth and lemon juice. Simmer 2–3 minutes until slightly reduced.
- Stir in butter until smooth.
5. Serve
- Pour sauce over chicken and garnish with parsley.
- Serve with pasta, rice, or sautéed vegetables.
Tips
- Don’t overcook chicken—thin cutlets cook quickly.
- For extra flavor, add a splash of capers to the sauce.
- Optional: dredge lightly in Parmesan-flour mix for a cheesy twist.
If you want, I can also give a baked Chicken Francese version that’s lighter and just as flavorful.
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