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EasyMainPoultryQuick FixRecipes

Chicken Francese

Chicken Francese

Chicken Francese  is one of my all time favorite recipes. I tend to cook fairly seasonal but this dish is one that I make 12 months out of the year.

The chicken cutlet is 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 lemon wine sauce is light and full of flavor.

Chicken Francese is easy to make and comes together in under 30 minutes. It makes an easy weeknight dinner. It is also delicious enough to serve guests if you are having a dinner party. It can be made ahead and reheated so you can sip some wine and enjoy your company!

If you like chicken cooked with lemons check out this  Chicken Piccata recipe.

Chicken Francese ingredients

Chicken Francese

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

Ingredients

  • 6 boneless chicken breast halves , 1.5 pounds
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 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
  • 1/2 cup dry white wine
  • 1/4 cup fresh parsley, chopped

Instructions

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

In a large plastic zipper top bag, combine the flour, salt and pepper. Shake to combine. This can also be done in a pie plate but the bag makes it so much easier!

In a shallow dish, or pie plate, crack the eggs, add the water and beat 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 plastic bag and shake. 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 1/2 cup of water to the remaining flour in the plastic bag. Shake well. You are looking to create a white, slightly thick liquid which is free of lumps. If you have your flour in a pie plate, beat 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 throroughly in the sauce for about 5 minutes.

 

Directions if you are making this ahead.

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

Chicken Francese was last modified: August 20th, 2019 by Sue O'Connell

Chicken Francese

Chicken Francese was last modified: August 20th, 2019 by Sue O'Connell
14 comments
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14 comments

Barbara thompson February 20, 2018 at 9:51 am

this dish would please any people for dinner the best with mash pot all my friends love it this is my go to meal

Reply
Sue February 20, 2018 at 2:15 pm

This is my go to dish as well!

Reply
Susan Johnson February 20, 2018 at 3:38 pm

Sue……..this is my FAVORITE and you make it look SO delicious!!
I’m enjoying your website!!! XOX Susan

Reply
Sue February 20, 2018 at 6:53 pm

Thank you Susan! I am so glad that you are following along with my new adventure!!

Reply
Maria Mang August 19, 2019 at 9:13 am

Sue can I prepare this ahead of time. I don’t like cooking with guests in the kitchen? thanks

Reply
Sue O'Connell September 2, 2019 at 11:23 pm

Yes Maria you can prepare it ahead of time. Brown the cutlets and place then single layer in a 9″x13″ baking pan. Make the sauce and pour it over the chicken. You can make this a day or two ahead of time.To serve, bake covered at 350 degrees for 20-25 minutes. You will notice the sauce bubbling when its heated through.

Reply
Eileen Struble August 8, 2021 at 10:37 pm

Made this ahead for a family reunion! Wow!! What a hit.one of the guests was a chef.. he called this dish resteraunt quality… I call it delicious. I made an extra tray for a friend. But I might lose my willpower and eat some of it…. It is perfect!!

Reply
Sue August 9, 2021 at 6:20 am

I am so glad that you all liked it. It is one of my all time favorites! Thanks so much for letting me know.

Reply
Phyllis October 16, 2021 at 9:24 pm

Hi Sue would love to make your Chicken Francese recipe ahead of time when you say pour the sauce over the chicken and cover till ready to heat in oven is the sauce already thickened with the flour

Reply
Sue October 19, 2021 at 7:22 am

Yes. The sauce is thickened in the skillet then poured over the chicken.

Reply
Phyllis October 16, 2021 at 9:31 pm

Hi Sue your Chicken Franchese recipe when made ahead of time do you thicken the sauce before you refrigerate and when ready put in oven

Reply
Sue October 19, 2021 at 7:31 am

Yes the sauce is already thickened before your add it to the chicken if making it ahead of time. You should follow the steps in the recipe except instead of placing the cutlets on a plate and returning them to the pan after you have thickened the sauce, you would have placed them into a baking pan to reheat later. Do all the steps to thicken the broth in the pan them pour it over the cutlets in the baking pan.

Reply
Wendy December 23, 2021 at 6:51 pm

Awesome! Thank you so much for this delicious recipe! I was looking for a look ahead fancy dish that I could serve a crowd and this is just what I was looking for. It tastes just as made ahead as it did when I served it the same day!! THANK YOU SUE!

Reply
Sue January 2, 2022 at 9:03 pm

I am so glad that you like it Wendy! It is one of my all time favorites. Thanks for me know.

Reply

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About Me

Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

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