5 from 1 vote
Chicken Francese
Chicken Francese
Chicken Francese - Italian-American one pan dish of breaded chicken cutlets simmered in a lemon, white wine and butter sauce.
Course: Main Course
Cuisine: American, Italian
Keyword: chicken francese
Servings: 2
Author: KitchenNostalgia
Ingredients
  • CHICKEN FRANCESE:
  • 1/2 lb chicken breasts, cut into cutlets
  • salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 cup all-purpose flower
  • 1 egg
  • 1/8 cup olive oil
  • LEMON BUTTER SAUCE:
  • 1/2 cup chicken broth
  • 1/4 lemon cut into rings
  • juice from 1/4 lemon, or to taste
  • 1/4 cup white wine*
  • 1 Tbsp butter
  • 1/2 tsp cornstarch
  • 1/2 tsp fresh parsley
  • salt
Instructions
  1. CHICKEN FRANCESE:
  2. Place flour in a shallow dish. In another dish, put beaten egg.
  3. Season chicken cutlets with salt, pepper and garlic powder; dredge with flour, dip into beaten egg. If you like, you can repeat dredging in flour and dipping in egg one more time to achieve thicker coating.

  4. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Take chicken out of the pan.
  5. LEMON BUTTER SAUCE:
  6. Add lemon rings to the pan and fry shortly.
  7. Add lemon juice, a pinch of salt, chicken broth, white wine and cook for a minute or two.

  8. Add butter coated in cornstarch and slowly melt into your sauce.
  9. Return chicken to the pan. Cook until heated through.
  10. Serve Chicken Francese with pasta, rice, potaoes or other vegetables.

Recipe Notes

*or substitute white wine with 1/4 cup chicken stock