Chicken Francese

Total Time Prep: 20 min. Cook: 20 min.
Yield Serves 4
Test Kitchen Approved
This lemony, buttery chicken Francese recipe is surprisingly simple, and marries perfectly browned chicken with a luxurious white wine sauce.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 large egg, beaten
  • 1/4 cup olive oil
  • SAUCE:
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1/3 cup lemon juice
  • 2 tablespoons butter, softened
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh parsley
  • Charred lemon wedge, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. In a shallow bowl, combine flour, Parmesan, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and garlic powder. Place egg in a separate shallow bowl.
  3. In a large skillet, heat oil over medium heat.
  4. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, letting excess drip off. Place immediately into hot pan, cook until browned, 2-3 minutes per side. Remove from pan, keep warm. Repeat with remaining chicken.
  5. Increase heat to medium-high. Add wine; cook until wine has dissipated, stirring up browned bits in the bottom of the skillet, 2-3 minutes. Add chicken broth and lemon juice; bring to a simmer. In a small bowl, combine softened butter and flour to form a paste; add to skillet. Bring to a simmer; cook until sauce has thickened and reduced, stirring frequently, 4-5 minutes. Stir in salt and pepper. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Sprinkle with parsley. If desired, serve with lemon wedges.

Nutrition Facts

1 serving: 426 calories, 24g fat (7g saturated fat), 128mg cholesterol, 1070mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 28g protein.

This easy yet decadent chicken francese is made with a lemon and white wine sauce. While similar to chicken piccata, chicken francese’s lemon sauce is thicker and doesn’t include capers. The chicken is also prepared by being dipped in flour first, which gives it a puffier coating. —Cathy Trochelman, Brookfield, Wisconsin
Recipe Creator

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