Recipe: 30-Minute Chicken Francese

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(Image credit: Olive and Mango)

Take me to a classic Italian-American restaurant and it’s all but guaranteed I’ll order chicken Francese. It’s also become a staple in my weekly meal plan, because in just about 30 minutes I can be tucking my fork into seared chicken cutlets swimming in a savory-tart lemon butter sauce. It’s the ultimate chicken dinner for lemon-lovers.

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(Image credit: The Kitchn)

Swap Thick Chicken Breast for Thin Cutlets

When making chicken Francese, you’ll want to swap your standard boneless chicken breast for thinner, quicker-cooking cutlets — the convenient grocery store buy that helps you get dinner on the table in 30 minutes. You can expect to pay a little more for cutlets, which are cut from chicken breasts and prepped by your grocery store butcher.

Already have some chicken breasts in the freezer? Don’t worry — you can certainly trim them into cutlets at home. Just slice the breasts horizontally starting at the thick end into 1/4-inch-thick cutlets (this is also known as butterflying).

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(Image credit: Olive and Mango)
510 Ratings

30-Minute Chicken Francese

Serves4

Prep time: 5 minutes to 10 minutes

Cooking time: 15 minutes to 20 minutes

Ingredients

  • 1/2 cup

    plus 1 tablespoon all-purpose flour, divided

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper

  • 2

    large eggs

  • 2 tablespoons

    water

  • 1/4 cup

    canola or vegetable oil

  • 4

    boneless, skinless chicken breast cutlets (about 1 pound total)

  • 1/2

    large lemon, sliced thinto thin rounds and seeds removed

  • 1 cup

    low-sodium chicken broth

  • 1/2 cup

    dry white wine

  • Juice 1/2 large lemon

  • 2 tablespoons

    unsalted butter, at room temperature

  • 2 tablespoons

    coarsely chopped fresh parsley leaves

Instructions

  1. Place 1/2 cup of the flour, 1 teaspoon of the salt, and the pepper in a wide, shallow bowl and whisk to combine. Whisk the eggs and water together in a separate wide, shallow bowl.

  2. Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Dredge the cutlets in the flour, fully coating both sides and shaking off any excess. (You may have to cook the chicken in batches to avoid crowding the pan.)

  3. Coat the cutlets with the egg mixture. Let any excess drip off and add to the skillet. Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with any remaining cutlets if needed.

  4. Pour off and discard the oil in the skillet. Add the lemon slices to the skillet and cook until fragrant, about 30 seconds. Add the wine, broth, lemon juice, and remaining 1/2 teaspoon of salt. Simmer until slightly reduced, about 5 minutes. Meanwhile, use your fingers to rub the remaining 1 tablespoon of flour into the butter in a small bowl to make a paste.

  5. Add the paste to the sauce and whisk constantly until melted. Return the chicken to the skillet and cook until the sauce is thickened and the chicken is heated through, 3 to 4 minutes. Garnish with the parsley before serving.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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