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
