Chicken Francese

 Chicken Francese is a classic Italian-American dish that combines tender chicken, tangy lemon sauce, and the perfect blend of herbs and spices. It is easy to make with simple ingredients and comes together in under 30 minutes.

Thin cutlets are coated in flour first, then dipped into beaten eggs. This creates a light, crisp texture when it is browned in a combination of olive oil and butter. The lemony sauce is light and full of flavor.

Chicken Francese  makes an easy weeknight dinner. It is also delicious enough to serve guests for dinner parties. You can make this ahead of time as it will taste even better the next day after it sits.

If you like chicken cooked with lemons check out these simple recipes, Chicken Piccata, Creamy Lemon Chicken, Lemon Chicken Milanese, Lemon Chicken Chimichurri Kabobs and Lemon Chicken. They would all make a delicious dish for the ultimate chicken dinner. Lemon Lovers might also like Lemon Chicken Rice Soup, Lemon Chicken Soup and Chicken Piccata Soup.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Choose fresh, quality chicken breasts. If they are too thick, pound them to an even thickness to ensure even cooking and a tender result. This also helps the chicken to absorb the flavors. Read How to Pound Chicken Breast.
• Using a combination of butter and olive oil provides both flavor (from the butter) and a higher smoking point (from the olive oil), which is perfect for frying the chicken.
•  Fresh lemon juice is preferable for the best flavor. The acidity and freshness of lemon are key to the unique taste of Chicken Francese.

SPECIAL EQUIPMENT NEEDED:

• Whisk: Needed for thoroughly beating the eggs with water for the egg wash.
• Meat Mallet: Use to pound the chicken breast into thin chicken cutlets.
• Shallow Plate, Shallow Bowl or Pie Plate: You will need a couple of these for dredging the chicken in flour and then dipping it into the egg wash.
• Large Skillet or Frying Pan: A large skillet is essential for frying the chicken and then for making the lemon and wine sauce. A non-stick pan can be useful to prevent the chicken from sticking and to ensure easy cleanup.
• Tongs or Spatula: These are useful for flipping the chicken breasts while frying and for removing them from the pan without breaking the crust.
• Measuring Cups and Spoons: For accurately measuring ingredients like flour, water, olive oil, lemon juice, and wine.
• Citrus Juicer (optional): To easily juice the lemon, although you can also do this by hand.

SUBSTITUTIONS:

• For a slightly nutty flavor, you can also use whole wheat flour in place of the all purpose flour.
• If you are avoiding dairy, you can use margarine or a butter substitute.
• You can use other vegetable oils like canola or sunflower oil if you do not have olive oil.
• Vegetable broth or water with a bit of chicken bouillon can be used as a substitute for chicken broth. Homemade chicken stock would also work well
• If fresh lemons are not available, bottled lemon juice can be substituted.
• If you do not have white wine, a dry vermouth can be a good substitute or you can simply omit it.
• Dried parsley can be used in place of the fresh parsley. Use one third as much dried as you would fresh parsley.

SIDE DISHES TO SERVE WITH CHICKEN FRANCESE:

• Creamy Mashed Potatoes
• Red Pepper Green Beans
• Lemon Asparagus Risotto
• Mushroom Spinach Orzo

HOW TO STORE CHICKEN FRANCESE:

• Chicken Francese can be stored in the refrigerator for up to 3-4 days. Allow the Chicken Francese to cool to room temperature before storing. Place the cooled chicken into an airtight container.
•  Chicken Francese can be frozen for up to 3 months. Make sure the dish is completely cool before freezing. Transfer the chicken into freezer-safe containers or freezer bags. If you are using freezer bags, try to remove as much air as possible to prevent freezer burn.
• Thaw the frozen Chicken Francese in the refrigerator overnight.

HOW TO REHEAT CHICKEN FRANCESE:

• To reheat the chicken in to oven, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. If the sauce was stored separately, pour it over the chicken. Cover the dish with aluminum foil to prevent the chicken from drying out. Reheat for about 15-20 minutes or until heated through.
• To reheat the chicken on the stovetop, Gently reheat the chicken in a skillet over medium heat. If you have separate sauce, add it to the skillet. Turn the chicken occasionally to heat evenly until it is heated through.
• To reheat the chicken in the microwave, place the chicken in a microwave-safe dish. If you have sauce, add it over the chicken. Cover with a microwave-safe lid or vented plastic wrap. Reheat on medium power, checking every minute to avoid overcooking. The time may vary depending on the microwave power and the amount of chicken.

Ina shallow dish or pie plate combine the flour, salt and pepper. Stir to combine. Add the chicken cutlets, one or two at a time to the flour mixture .Make sure that the cutlet is completely covered with flour.

In a shallow dish, or pie plate, crack the eggs, add the water and beat well. Make sure that eggs are combined well. Dip the floured cutlet into the egg mixture. Turn to coat both sides well.

In a large skillet, heat the butter and olive oil over medium low heat. Add the chicken to the pan and cook the cutlets until they are golden brown. This should take about 2 minutes on each side. Remove the browned chicken cutlets to a plate.

Add the chicken broth, wine and lemon juice to the skillet and bring to a boil.

Add the ½ cup of water to the remaining flour in the  pie plate. Combine well. You are looking to create a white, slightly thick liquid which is free of lumps.

Remove the chicken stock, lemon, wine mixture from the heat. Slowly add enough of the flour/water mixture to the broth, whisking constantly, until you see the broth start to thicken slightly. Put the skillet back on the stove on medium low heat. Continue to whisk until it begins to bubble and thicken well.

Stir in the chopped parsley and add the cutlets back to the skillet. Heat the cutlets thoroughly in the sauce for about 5 minutes.

Chicken Francese

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Serves: 6 Prep Time: 10 minutes Cooking Time: 15-20 minutes

Ingredients

• 6 boneless skinless chicken breasts (1.5 pounds)
• 1 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ cup water
• 2 tablespoons butter
• 4 tablespoons olive oil
• 2 eggs, beaten well with 2 tablespoons water
• 1 can chicken broth, 14.5 ounces
• 1 lemon, juiced
• ½ cup dry white wine
• ¼ cup fresh parsley, chopped

Instructions

Slice each chicken breast through the center to create two, equally thick cutlets. Pound each cutlet thin.

Set up a dredging station.

Ina shallow dish or pie plate combine the flour, salt and pepper. Stir to combine.

In a shallow dish, or pie plate, crack the eggs, add the water and beat well. Make sure that egg wash is combined well.

In a large skillet, heat the butter and olive oil over medium low heat.

Add the chicken cutlets, one or two at a time to the flour mixture .Make sure that the cutlet is completely covered with flour.

Dip the floured cutlet into the egg mixture. Turn to coat both sides well.

Add the chicken to the pan and cook the cutlets until they are golden brown. This should take about 2 minutes on each side.

Remove the browned chicken cutlets to a plate.

Add the chicken broth, wine and lemon juice to the skillet and bring to a boil.

Add the ½ cup of water to the remaining flour in the  pie plate. Combine well. You are looking to create a white, slightly thick liquid which is free of lumps. Whisk the mixture or beat it with a fork until there are no lumps.

Remove the chicken stock, lemon, wine mixture from the heat.

Slowly add enough of the flour/water mixture to the broth, whisking constantly, until you see the broth start to thicken slightly.

Put the skillet back on  medium low heat. Continue to whisk until it begins to bubble and thicken well.

Stir in the chopped parsley and add the cutlets back to the skillet. Heat the cutlets thoroughly in the sauce for about 5 minutes.

Directions if you are making this ahead of time:

When you have cooked the cutlets, remove them to a 9 x 13 baking dish. Prepare the sauce and pour over the cutlets in the dish.

Let the chicken cool to room temperature.

Cover the pan with aluminum foil and place it into the refrigerator until you are ready to reheat and serve it.

When you are ready to serve, heat in a 350 degree oven for 20-25 minutes.

Garnish with lemon slices. Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Chicken Francese was last modified: January 13th, 2024 by Sue O'Connell