Chicken Francese
Chicken Francese is a classic Italian-American dish featuring lightly fried chicken cutlets in a rich, buttery lemon sauce.
Nutrition
Calories: 450cal
Carbohydrate: 16g
Protein: 33g
Fat: 28g
Cholesterol: 170mg
Sodium: 700mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 2 large eggs
- 3 tablespoons water
- 1/3 cup extra-virgin olive oil
- 1 cup chicken broth
- 1 lemon, juiced
- 1/2 lemon, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the chicken: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- Dredge the chicken: Put the flour in a shallow dish. In another shallow bowl, beat the eggs with 3 tablespoons of water. Dip each chicken breast into the flour, shaking off excess, and then into the egg wash, letting the extra drip off.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.
- Make the sauce: Add the chicken broth, lemon juice, and lemon slices to the skillet. Bring to a boil while scraping up any brown bits from the pan. Simmer for about 5 minutes to reduce slightly.
- Finish the sauce: Reduce the heat to low and whisk in the butter until melted and sauce appears glossy. Taste and season with salt and pepper if needed.
- Serve: Return the chicken to the skillet to heat through, spooning sauce over the top. Serve immediately, garnished with chopped parsley if desired.
