Introduction
Chicken Francese is a delightful Italian-American dish that features tender pan-fried chicken cutlets soaked in a rich, buttery lemon sauce. This dish is not only easy to prepare but also perfect for impressing guests or enjoying a comforting weeknight dinner. With its crisp, golden crust and zesty flavor, Chicken Francese has secured its place as a beloved classic in many households.
Detailed Ingredients with measures
– 4 boneless, skinless chicken breasts (about 2 pounds)
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs (preferably Italian-style)
– 1/2 cup olive oil (for frying)
– 1/2 cup unsalted butter
– 1/2 cup chicken stock
– 1/4 cup fresh lemon juice (about 2 lemons)
– 1 tablespoon lemon zest
– Chopped parsley, for garnish
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Chicken Francese is simple yet elegant, making it an ideal choice for both casual meals and festive occasions. The combination of zesty lemon, savory chicken, and rich sauce creates a delicious harmony that is sure to please anyone at your table.
Detailed Directions and Instructions
Step 1: Prepare the Chicken
Position a rack in the center of the oven and preheat it to 200°F. Place a baking sheet on the rack. Prepare the chicken by patting it dry with paper towels. Season both sides of each chicken breast with salt and pepper.
Step 2: Dredge the Chicken
In shallow dishes, prepare your dredging station. In one dish, place the flour. In a second dish, beat the eggs and finely chop fresh parsley.
Step 3: Cook the Chicken
Dip each chicken breast in the flour, shaking off any excess, then immerse in the egg mixture, allowing any excess to drip back. In a large skillet, heat olive oil over medium-high heat. Add the chicken to the skillet and cook until golden brown, about 3 to 4 minutes per side. After cooking, transfer the chicken to the prepared baking sheet to keep warm in the oven.
Step 4: Make the Sauce
In the same skillet, lower the heat and add the butter. Once melted, add garlic and cook until fragrant. Pour in the chicken broth and white wine, scraping the bottom of the pan to release any browned bits. Allow the sauce to simmer for a few minutes until slightly reduced.
Step 5: Finish the Dish
Squeeze in fresh lemon juice and stir in parsley. Return the chicken to the skillet, spooning the sauce over to combine and heat through. Cook for a further minute or until heated all the way.
Notes
Note 1: Chicken Breasts
For even cooking, make sure to pound the chicken breasts to a uniform thickness.
Note 2: Cooking Oil
Choose a high-smoke-point oil such as canola or vegetable oil for frying the chicken.
Note 3: Wine Substitute
If you prefer not to use wine, you can substitute with additional chicken broth or lemon juice.
Note 4: Serving Suggestions
Chicken Francese is often served with pasta or a side of sautéed vegetables to complement the dish.
Note 5: Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the chicken’s tenderness.
