This classic Italian-American dish is one of the simplest yet most rewarding in flavor. Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Chicken Francese is something I grew up eating a lot in New York. It is on every Italian menu across the tri state area. There is a good reason for this. It’s simple. It’s fresh. It’s lemony. And it has a sauce you want to mop up with every single bite.
This dish is one of my 30 minute weeknight recipes I have at my fingertips at all times. When it’s just the four of us eating dinner I can keep it super informal and place the skillet right on the table. In case anyone is running late I can also pop it in the oven to keep it warm.
But it is also elegant enough to serve on a big white platter garnished with a few lemons to let everyone know there is a delicious lemon flavor about to come their way!
It’s hard to know who deserves the credit for this delicious dish – the Italians or the French. When I spoke with an Italian immigrant at my local market the other day, he of course said Italian. But it’s hard to deny the French influence with the butter and wine.Print
Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
- 3 Organic Boneless Skinless Chicken Breasts
- Olive oil
- 6 Tablespoons Organic Unsalted Butter, in 2 Tablespoon batches
- 1 Organic Lemon, juiced (at least ¼ cup)
- 2–3 Cloves Organic Garlic, finely minced
- 2 /3 Cup White Wine
- ½ Cup Chicken Broth
- 3 to 4 Tablespoons Organic Parsley, minced
- 3 Organic Large Whole Eggs
- 2 Tablespoons Organic Whole Milk
- 2 Tablespoons Parmesan Cheese
- 2 Tablespoons Organic Parsley, finely chopped
- 1 teaspoon Sea Salt
- ½ teaspoon Black pepper
- ½ – 1 Cup Unbleached Flour (I use Bob Mills)
- 1 teaspoon Sea salt and ¼ freshly ground pepper
- Mix the flour with a little salt and pepper in a shallow dish.
- Beat the eggs with 2 tablespoons milk in another shallow dish.
- Add the parmesan cheese, parsley, salt and pepper to the flour.
- Heat 2 tablespoons of oil and 2 Tablespoons of butter in a large skillet over medium-high flame.
- Dredge both sides of the chicken cutlets in the seasoned flour using tongs. Then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the chicken carefully to the hot pan and cook for 3-4 minutes on each side until golden. Turn and cook on the other side.
- Repeat until all the chicken is cooked, adding more oil and/or butter if needed.
TO MAKE THE SAUCE:
- Wipe the pan out with a paper towel and add 1 teaspoon of oil and 2 tablespoons of butter.
- Add the garlic and stir for 30 seconds or until fragrant.
- Add the wine and chicken stock. Bring to a boil, reduce heat and let simmer rapidly for a few minutes.
- Add the lemon juice – taste and adjust the seasonings with some more lemon or salt and pepper if necessary.
- Take the pan off the heat and add the remaining 2 Tablespoons of butter.
- Return the chicken to the pan and simmer very gently for about 4 minutes.
- Plate with some chopped parsley and the extra sauce on top.
- If you are using full chicken breasts (not thinly sliced tenderloins) slice the chicken in half lengthwise making 2 same sized pieces. If they are really thick make 3 cutlets. Put 1 or 2 chicken breasts inside a large Ziploc bag and pound the chicken breasts with a flat meat mallet, until they are thin. We are looking for THIN, about ¼″. Turn the bag over and repeat.
What to serve with this:
Parmesan Garlic Noodles
Prosciutto Wrapped Asparagus with Garlic & Herb Cheese
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