Chicken Francese, also known as Chicken Française, is a beloved Italian-American dish that features tender chicken cutlets in a tangy, lemony sauce. This recipe brings together simple ingredients with exquisite flavors, making it perfect for a special dinner or any occasion where you want to impress with a taste of Italy. Let’s dive into the details of how to prepare this delightful Chicken Francese dish step by step.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 3 tablespoons canola or vegetable oil
- Chopped fresh parsley and grated Parmesan cheese, for serving
For the Lemon Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2/3 cup chicken broth
- 2/3 cup dry white wine
- 1 lemon, thinly sliced
- 1 tablespoon lemon juice
Instructions
1. Prepare the Chicken Cutlets
To begin making Chicken Francese, start by preparing the chicken cutlets:
- Pound and Season: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4-inch. This ensures the chicken cooks evenly.
- Season the Flour: In a shallow bowl, combine the all-purpose flour, salt, and black pepper. Mix well to evenly distribute the seasoning.
- Beat the Eggs: In another shallow bowl, beat the large eggs together with garlic powder until well combined.
2. Coat and Cook the Chicken
Once the chicken is prepped, it’s time to coat and cook it:
- Dredge in Flour: Dredge each chicken breast in the seasoned flour mixture, shaking off any excess flour. This helps create a light coating on the chicken.
- Dip in Egg Mixture: Next, dip the floured chicken breasts into the beaten eggs, ensuring both sides are coated thoroughly.
- Cook in Skillet: Heat the canola or vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the chicken cutlets. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer and Keep Warm: Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb any excess oil. Keep them warm while preparing the lemon sauce.
3. Make the Lemon Sauce
The flavorful lemon sauce is what gives Chicken Francese its distinctive taste:
- Prepare the Pan: In the same skillet used to cook the chicken, reduce the heat to medium. Add the unsalted butter and allow it to melt.
- Add Flour: Sprinkle the all-purpose flour over the melted butter in the skillet. Use a whisk to stir and cook the flour for about 1-2 minutes, until it turns golden brown and forms a smooth paste (roux).
- Deglaze with Wine: Slowly pour in the dry white wine while continuously whisking the mixture. This deglazes the skillet, incorporating the flavors from the bottom of the pan into the sauce.
- Add Broth and Lemon: Gradually add the chicken broth, stirring constantly to combine. Add the thinly sliced lemon rounds and lemon juice. Simmer the sauce for 3-4 minutes, or until it slightly thickens and the lemon slices soften.
- Return Chicken to Skillet: Carefully place the cooked chicken cutlets back into the skillet, spooning some of the lemon sauce over them. Allow the chicken to simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
4. Serve and Garnish
Once the chicken is fully coated in the lemon sauce and heated through, it’s time to serve:
- Plate the Chicken: Transfer the Chicken Francese to serving plates. Spoon some of the lemon sauce and lemon slices over each chicken cutlet.
- Garnish: Garnish with freshly chopped parsley and grated Parmesan cheese. These add a burst of freshness and savory notes to the dish.
- Serve Warm: Serve the Chicken Francese immediately while it’s hot and the flavors are at their peak. Pair it with your favorite side dishes like pasta, rice, or a crisp green salad.
Tips for Success
- Even Cooking: Pound the chicken to an even thickness to ensure it cooks uniformly.
- Sauce Consistency: Adjust the sauce thickness by simmering for longer to reduce or adding more chicken broth for a thinner sauce.
- Lemon Flavor: Adjust the amount of lemon juice to suit your preference for a tangy taste.
- Wine Substitution: If preferred, substitute the dry white wine with additional chicken broth for a non-alcoholic version.
Chicken Francese is a delightful dish that balances tender chicken cutlets with a zesty lemon sauce, creating a harmony of flavors on your plate. This recipe allows you to recreate the essence of Italian cuisine in your own kitchen, perfect for a special dinner or anytime you crave a taste of Italy. Enjoy the simple pleasures of cooking and savoring this classic Chicken Francese dish with loved ones. Buon appetito!
