Description
Tender chicken breasts are pounded thin, lightly breaded, and pan-fried to golden perfection, then simmered in a bright, tangy lemon butter sauce enriched with chicken broth and white wine. This classic Chicken Francese is a quick and elegant meal, perfect for weeknights or entertaining.
Ingredients
Scale
Chicken
- 2 large chicken breasts, halved lengthwise
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup + 1 tablespoon flour, divided use
- 2 eggs, lightly beaten
For Cooking and Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth or a mix of chicken broth and dry white wine
- 1 tablespoon lemon juice
- 1/2 lemon, sliced into thin rings
- Optional for serving: chopped parsley, freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Place chicken cutlets between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet to ensure even cooking and tenderness.
- Season the Chicken: Season both sides of the chicken with salt, pepper, and garlic powder to infuse flavor throughout.
- Bread and Pan-Fry: Dredge each chicken piece in 1/4 cup flour, then dip into the beaten eggs. Heat olive oil in a skillet over medium-high heat and cook each side for about 3 minutes until golden brown and cooked through.
- Prepare the Sauce Base: Remove the cooked chicken and set aside. Reduce heat to medium, add butter to the same skillet, and stir in the remaining 1 tablespoon of flour to create a roux.
- Add Liquids and Simmer: Whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add lemon slices and let the sauce simmer for about 5 minutes until it thickens slightly.
- Combine and Serve: Return the chicken to the skillet, coating it with the lemon butter sauce. Garnish with chopped parsley and freshly grated parmesan cheese if desired, and serve immediately.
Notes
- For a richer flavor, use half chicken broth and half dry white wine in the sauce.
- Be careful not to overcook the chicken to keep it moist and tender.
- Optional garnishes like parsley and parmesan add freshness and depth of flavor.
- This dish pairs well with pasta, rice, or steamed vegetables.
