30-Minute Chicken Francese Recipe
Introduction
Chicken Francese is a delightful Italian-American dish featuring tender chicken cutlets in a tangy lemon and white wine sauce. Ready in just 30 minutes, it’s perfect for a flavorful weeknight dinner that feels special.
Ingredients
- 4 thin chicken cutlets (about 1-1.25 lbs)
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup grated Parmesan cheese (optional)
- Salt and black pepper (to taste)
- 3 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- 2 cloves garlic (minced)
- 0.75 cup dry white wine
- 0.75 cup low-sodium chicken broth
- 0.25 cup fresh lemon juice (from 1 large lemon)
- 2 tbsp fresh parsley (chopped)
Instructions
- Step 1: Pound chicken cutlets to an even ¼-inch thickness if needed. Season both sides with salt and pepper.
- Step 2: Set up dredging stations by placing flour in one shallow dish and whisked eggs mixed with Parmesan cheese in another.
- Step 3: Dip each chicken cutlet first into the flour, shaking off excess, then into the egg mixture, coating evenly.
- Step 4: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook chicken cutlets for 2-3 minutes per side, until golden brown. Remove chicken to a plate.
- Step 5: Add remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté garlic for about 30 seconds until fragrant.
- Step 6: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
- Step 7: Add chicken broth and fresh lemon juice to the pan. Simmer the sauce for 3-4 minutes until it thickens and reduces.
- Step 8: Return the chicken cutlets to the skillet and spoon the sauce over them. Warm through for 1-2 minutes. Garnish with chopped parsley and lemon slices before serving.
Tips & Variations
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can be too harsh or flat.
- For a richer sauce, add a splash of heavy cream in step 7 before simmering.
- Serve with angel hair pasta or steamed vegetables to complete the meal.
- Substitute chicken broth with vegetable broth for a lighter sauce.
Storage
Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken, adding a splash of broth or water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use thicker chicken breasts instead of cutlets?
Yes, but you’ll need to pound them to about ¼-inch thickness to ensure even cooking and tenderness.
What type of white wine works best for this recipe?
Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best balance of acidity and flavor.
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30-Minute Chicken Francese Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This classic Chicken Francese recipe offers tender, thin chicken cutlets sautéed in a luscious lemon-butter and white wine sauce. Ready in just 30 minutes, it’s perfect for a quick yet elegant meal that delivers bright citrus flavors complemented by garlic and fresh parsley.
Ingredients
Scale
Chicken and Coating
- 4 thin chicken cutlets (about 1–1.25 lbs)
- 0.5 cup all-purpose flour
- 2 large eggs
- 0.25 cup grated Parmesan cheese (optional)
- Salt and black pepper (to taste)
Cooking and Sauce
- 3 tbsp olive oil
- 4 tbsp unsalted butter (divided)
- 2 cloves garlic (minced)
- 0.75 cup dry white wine
- 0.75 cup low-sodium chicken broth
- 0.25 cup fresh lemon juice (from 1 large lemon)
- 2 tbsp fresh parsley (chopped)
Instructions
- Prepare the Chicken: Pound the chicken cutlets to an even thickness of about ¼-inch if needed. Season both sides generously with salt and black pepper to enhance the flavor.
- Set Up the Dredging Station: Place the all-purpose flour in one shallow dish. In another dish, beat the eggs together with the grated Parmesan cheese until well combined.
- Dredge the Chicken: Dip each chicken cutlet first in the flour, ensuring it is fully coated, then transfer it to the egg and Parmesan mixture, coating completely and allowing excess to drip off.
- Sauté the Chicken: Heat olive oil and 2 tablespoons of butter together in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, or until each side is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Make the Sauce: Add the remaining 2 tablespoons of butter and minced garlic to the hot skillet. Sauté the garlic for about 30 seconds until fragrant, taking care not to burn it.
- Deglaze with Wine: Pour in the dry white wine while scraping the browned bits off the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Lemon Juice: Stir in the low-sodium chicken broth and fresh lemon juice. Allow the sauce to simmer for 3-4 minutes, letting it reduce and thicken slightly for a balanced citrus finish.
- Reheat Chicken in Sauce: Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Warm everything together for 1-2 minutes so the flavors meld perfectly.
- Serve and Garnish: Transfer the chicken to serving plates and garnish with chopped fresh parsley and optional lemon slices. Serve immediately for the best taste and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend for dredging.
- You can use skinless, boneless chicken breasts sliced thinly if cutlets are unavailable.
- Dry white wines such as Sauvignon Blanc or Pinot Grigio work best for the sauce.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Reserve some fresh parsley for garnish to add a burst of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Francese, lemon chicken, easy chicken recipe, Italian chicken, weeknight dinner, quick chicken, chicken cutlets, lemon butter sauce
