What’s in This Chicken Francese Recipe?
Tender chicken coated in an egg batter and bathed in a creamy lemon sauce is the ultimate weeknight meal.
Chicken: Boneless, skinless chicken breasts are the classic choice for this recipe. Flour: All-purpose flour creates a crispy coating. Spices: Garlic powder and ground paprika add so much flavor to the breading. Egg: Helps the flour stick to the chicken. Lemon: Adds rich lemony flavor. Garlic: Enhances the savory and earthy flavor of the dish. White Wine: Adds a touch of acidity to brighten the flavors. Chicken Broth: Low-sodium chicken broth adds moisture and umami flavor to the dish.
Variations To Try
If you’re a cheese lover like I am, grate some fresh Parmesan cheese over top of the sauce and let it melt in!
How to Store and Reheat
Store leftover chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat until warmed through.
How to Freeze
When freezing chicken Francese, it’s important to freeze the chicken cutlets completely before storing them in an airtight container so that they don’t stick together. Let them thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
I like to serve my Francese with spaghetti to soak up the rich lemony sauce. It’s also good with rice, though!
How to Make Chicken Francese Step by Step
Prep the Chicken: Pat 2 boneless, skinless chicken breasts dry with paper towels. Cut each breast in half horizontally, creating 4 pieces, then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste. Prep the Breading: In one shallow bowl, whisk together ½ cup of all-purpose flour, ½ teaspoon of garlic powder, and ½ teaspoon of ground paprika. In a second bowl, whisk together 1 large egg and 2 tablespoons of lemon juice from half of the lemon. Dredge the Chicken: Melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil together in a large cast-iron skillet set over medium-high heat. Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour for later. Fry the Chicken: Add the chicken to the hot skillet and fry for 2 minutes on each side until golden. Remove to a plate and set aside. Make the Sauce: Melt the remaining 2 tablespoons of butter in the skillet, then sprinkle 2 tablespoons of the extra flour and 3 minced cloves of garlic, stirring for 30 seconds. Splash in ½ cup of dry white wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in 1 cup of low-sodium chicken broth and the remaining juice from the used lemon, then simmer for 2 minutes, until the sauce reduces slightly. Simmer the Chicken: Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is heated through to 165°F. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.
