Description
This Chicken Francese recipe features tender, pan-seared chicken cutlets coated in a light flour and egg batter, served with a rich, buttery lemon sauce. Ready in just 30 minutes, it’s a delightful and elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 2 skinless, boneless chicken breasts (about 1 pound)
Coating
- ¼ cup + 1 Tablespoon all-purpose flour, divided
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 large eggs
Cooking
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon salted butter
Sauce
- 1 cup chicken broth
- 1 Tablespoon lemon juice
- ½ lemon, seeded and thinly sliced
- Optional garnish: Chopped flat-leaf parsley
Instructions
- Prepare Chicken: Slice each chicken breast in half horizontally to create 4 equal fillets. Place them in a zip-top bag and gently pound with a meat tenderizer until they are approximately 1/4-inch thick to ensure even cooking.
- Prepare Coatings and Heat Pan: In a shallow dish, whisk together 1/4 cup of flour, kosher salt, and black pepper. In another shallow bowl, lightly whisk the eggs until combined. Heat the olive oil in a large skillet over medium-high heat.
- Coat and Cook Chicken: Dredge each chicken fillet in the flour mixture, shaking off excess, then quickly dip in the egg mixture to fully coat. Place the coated chicken into the hot skillet. Sauté for 3 to 4 minutes on each side until the chicken is golden brown and cooked through. If your skillet is small, cook in batches. Transfer the cooked chicken to a plate and set aside.
- Make Lemon Sauce: In the same skillet, melt the butter over medium heat. Whisk in the remaining 1 tablespoon of flour and cook it for about 30 seconds to form a roux. Gradually whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Add the lemon slices and simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Finish and Serve: Return the cooked chicken to the skillet to warm in the sauce briefly, or transfer the chicken to serving plates and spoon the lemon sauce generously over the top. Garnish with chopped flat-leaf parsley if desired and serve immediately.
Notes
- For extra flavor, consider using homemade chicken broth.
- Adjust lemon juice according to your citrus preference for more or less tanginess.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Pounding the chicken fillets evenly ensures uniform cooking and tenderness.
- This dish pairs wonderfully with pasta, rice, or steamed vegetables.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
