Chicken Francese Recipe

Are you craving a restaurant-quality meal that you can easily make at home? Look no further than Chicken Francese—a delicious, tender, and flavorful dish that combines lightly fried chicken cutlets with a luscious lemon-butter sauce. This Italian-American classic is perfect for any occasion, whether it's a weeknight dinner or a special family gathering. Follow this step-by-step guide, and by the end of this article, you’ll be fully equipped to create a mouthwatering Chicken Francese that will impress everyone at your table!

this Recipe

What is Chicken Francese?

Chicken Francese (also spelled "Chicken Française") is an Italian-American dish that originated in New York’s Italian restaurants. It consists of chicken cutlets that are dredged in flour, dipped in egg wash, and lightly fried until golden brown. The chicken is then simmered in a bright and tangy lemon-butter sauce, creating a delicate yet flavorful meal. The lemony sauce pairs beautifully with the crispy chicken, making this a well-loved dish for all occasions. Keep reading to learn how to make this restaurant favorite in the comfort of your own kitchen.

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Ingredients List for Chicken Francese

To make this delicious dish, you'll need the following ingredients:

• 4 boneless, skinless chicken breasts (pounded to about ¼-inch thickness)
• 1 cup all-purpose flour (for dredging)
• 4 large eggs (beaten)
• Salt and pepper (to taste)
• ¼ cup olive oil (for frying)
• 2 tablespoons unsalted butter
• ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 cup chicken broth
• ¼ cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon (optional, for extra flavor)
• 2 tablespoons fresh parsley (chopped, for garnish)
• Lemon slices (for garnish)

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Ingredients List for the Sauce

For the rich and tangy lemon-butter sauce, you'll need the following:

• 2 tablespoons unsalted butter (to add extra richness to the sauce)
• ½ cup chicken broth (additional for the sauce)
• ¼ cup fresh lemon juice (about 1-2 lemons)
• ¼ cup dry white wine (to deglaze the pan and add depth)
• Salt and pepper (to taste)
• 1 tablespoon fresh parsley (chopped, for garnish)

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Substitutions and Variations

While this classic recipe is already bursting with flavor, you can easily make a few adjustments to suit your dietary preferences or ingredient availability.

• Gluten-Free Option: Simply substitute all-purpose flour with gluten-free flour or cornstarch for a gluten-free version.
• Wine Substitution: If you prefer not to use alcohol, you can replace the dry white wine with chicken broth or vegetable broth. A splash of apple cider vinegar or white wine vinegar can also mimic the acidity of the wine.
• Herb Variations: While parsley is traditionally used, you can swap it for fresh basil, thyme, or even dill to add a unique twist to the flavor.
• Vegetarian Version: For a meatless option, replace the chicken with tofu or eggplant slices. Follow the same method for dredging and frying.

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Step-by-Step Cooking Instructions

Now that you've gathered your ingredients and explored a few variations, let's dive into the cooking process. Follow this simple guide to make your very own Chicken Francese:

Step 1: Prepare the Chicken

• Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken until it's about ¼-inch thick. This ensures even cooking and a tender final product.
• Season both sides of the chicken breasts with salt and pepper.

Step 2: Dredge the Chicken

• In a shallow dish, spread out the flour.
• In another shallow bowl, beat the eggs.
• Dip each chicken breast in the flour, coating both sides, and then shake off any excess.
• After that, dip the floured chicken into the beaten eggs, ensuring each breast is well coated.

Step 3: Fry the Chicken

• Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
• Once the oil is hot and shimmering, add the chicken breasts to the pan in batches (avoid overcrowding).
• Fry the chicken for about 3-4 minutes on each side, or until golden brown and fully cooked through.
• Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

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How to Cook Chicken Francese: A Step-by-Step Guide

After preparing the chicken, the next step is creating the flavorful sauce that will bring the dish together.

Step 4: Make the Lemon-Butter Sauce

• In the same skillet where you cooked the chicken, reduce the heat to medium-low and add the white wine.
• Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds incredible flavor to the sauce).
• Let the wine simmer for about 2 minutes until it reduces slightly.
• Stir in the chicken broth, lemon juice, and lemon zest (if using).
• Allow the sauce to simmer for another 3-4 minutes until it slightly thickens.
• Add the remaining 2 tablespoons of butter to the sauce, stirring until melted and incorporated.

Step 5: Combine the Chicken and Sauce

• Return the cooked chicken breasts to the skillet, spooning some of the lemon-butter sauce over each piece.
• Let the chicken simmer in the sauce for an additional 3-4 minutes, allowing the flavors to meld together.

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Common Mistakes to Avoid

When making Chicken Francese, here are a few common mistakes to watch out for:

• Overcooking the Chicken: Because the chicken is pounded thin, it cooks quickly. Keep a close eye on it to avoid overcooking, which can result in dry and tough chicken.
• Not Scraping the Pan: The browned bits left in the pan after frying the chicken are packed with flavor. Be sure to deglaze the pan properly when adding the wine or broth to create a rich and flavorful sauce.
• Using Too Much Flour: When dredging the chicken, shake off any excess flour before dipping it in the egg wash. Too much flour can make the coating too thick and gummy.

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Serving and Presentation Tips

Presentation is key when it comes to making Chicken Francese look as appetizing as it tastes. Here are some serving and plating ideas to elevate your dish:

How to Serve Chicken Francese

• Serve with Pasta: Chicken Francese pairs beautifully with simple pasta dishes like angel hair or spaghetti tossed in olive oil and garlic. The light pasta complements the richness of the lemon-butter sauce.
• With Vegetables: Serve the chicken alongside sautéed spinach, steamed asparagus, or roasted broccoli for a healthy and vibrant side.
• Over Rice or Mashed Potatoes: Another classic pairing is serving Chicken Francese over creamy mashed potatoes or fluffy rice to soak up the delicious sauce.

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Presentation Ideas for Chicken Francese

• Garnish with Fresh Herbs: Sprinkle the finished dish with freshly chopped parsley or basil for a burst of color and added flavor.
• Add Lemon Slices: Place a few thin lemon slices on top of each chicken breast for a visually appealing touch and a pop of citrus.
• Use a White Plate: The vibrant golden hue of the chicken and the green from the parsley really stand out on a simple white plate.

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Chicken Francese Recipe Tips

• Make Ahead: You can prepare the chicken ahead of time by frying it and storing it in the refrigerator. When ready to serve, simply reheat the chicken in the lemon-butter sauce.
• Freeze It: Leftover Chicken Francese can be frozen in an airtight container for up to 3 months. Reheat it gently in a skillet over low heat, adding a bit of extra broth if needed.
• Sauce Consistency: If your sauce becomes too thick, you can thin it out by adding a bit more chicken broth or water. If it's too thin, let it simmer a little longer to reduce.

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Frequently Asked Questions (FAQs)

Q: Can I make Chicken Francese without wine?
A: Yes! You can substitute the white wine with extra chicken broth or vegetable broth, and a splash of lemon juice or vinegar for acidity.

Q: How do I store leftovers?
A: Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a pan with a little extra broth or water to keep the chicken moist.

Q: Can I use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs can be used for this recipe. Keep in mind that they may need a bit more cooking time as they are thicker and have more fat than breasts.

Q: What can I use instead of fresh lemon juice?
A: Fresh lemon juice is best for this recipe, but if you don't have any on hand, bottled lemon juice can work in a pinch. However, the flavor may not be as bright and fresh.

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Conclusion

Now that you’ve mastered the art of making Chicken Francese, you can bring the flavors of a classic Italian-American dish into your home. This easy-to-follow recipe yields tender chicken cutlets bathed in a rich, tangy lemon-butter sauce that’s perfect for a comforting family meal or a special occasion. Whether you're serving it with pasta, vegetables, or rice, this dish is sure to be a crowd

-pleaser. Don’t forget to experiment with the suggested variations and tips to make this recipe your own. Happy cooking!

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