chicken francaise

This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!

Creamy Chicken Francaise

(8-ounces each) large, boneless, skinless chicken breasts, (cut

olive oil

tbsp butter

eggs

Parmesan cheese

all-purpose flour,

salt and fresh ground pepper, (to taste)

garlic, (minced)

chicken broth

heavy cream, (you can also use half & half)

tbsp fresh chopped parsley, (divided)

lemon, (juiced)

Set a large skillet over medium-high heat and add in olive oil and butter.

Add eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.

Add flour, salt, and pepper in a separate shallow plate and stir to combine.

Working with one chicken filet at a time, coat both sides of each chicken filet with flour; then dip in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.

Add filets to the heated oil and cook for about 4 to 5 minutes per side, or until cooked through and golden brown. If chicken is browning too quickly, but not cooking through on the inside, lower the heat.

Remove chicken filets from skillet and transfer to a paper towel lined plate. Cover with a paper towel and set aside.

Set skillet back over medium-high heat. Add garlic to skillet and cook for 15 seconds, or until fragrant. Stir so it doesn&#039;t burn.

Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.

Continue to cook for 4 minutes, or until liquid is reduced.

Lower heat to medium-low and whisk in heavy cream and 2 tablespoons parsley.

Continue to cook for 2 minutes, or until thickened.

Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It&#039;s important to whisk continuously so the cream does not curdle when you add in the lemon juice.

Remove from heat.

Add chicken pieces back into the pan; spoon sauce over chicken, garnish with parsley, and serve.

Chicken Francaise is a French-inspired Italian-American dish that has been a restaurant classic for decades, but it&#039;s simple and easy to make at home with pantry staples and about 40 minutes. 

Chicken Francaise

chicken breasts

salt (plus more for the chicken)

pepper (plus more for the chicken)

(120 grams) all-purpose flour

milk (any percentage)

olive oil (divided)

(55 grams) butter (salted or unsalted is fine)

garlic (pressed

dry white wine*

lemon juice

parsley (optional)

Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.

Cut chicken breasts in half horizontally by placing one hand on top of each chicken breast and slicing the top and bottom into two thin, even pieces.

Two at a time, cover chicken breast halves in plastic wrap or place them in a large plastic bag and use the flat side of a meat mallet or a rolling pin to pound each chicken piece to 1/4-inch thick*. Sprinkle both sides lightly with salt and pepper.

In pie tin or shallow dish large enough to fit a chicken breast, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and milk.

Dip first chicken piece in flour until completely covered. Then dip in egg mixture and then back into the flour mixture. Gently shake the chicken breast so that any extra flour falls off, and transfer the chicken to a plate. Repeat with remaining three pieces.

In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once oil is hot, add 2* of the chicken breasts and cook for 1 to 3 minutes per side, until golden and an instant-read thermometer inserted into the center of the breasts reads 165°F.

Transfer chicken to prepared baking sheet and place in the warm oven. Wipe out pan with a paper towel and repeat with remaining oil and the rest of the chicken.

Chicken Cutlets

Add pasta to boiling water and cook according to pasta instructions. Drain and set aside.

While your pasta cooks, once again wipe out your skillet with paper towels and place it on medium heat. Add butter and once butter is melted, add garlic and cook until garlic is lightly golden and fragrant, about 1 minute.

Add broth, wine, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, until sauce is reduced by a little over 1/2, down to about 3/4 cup.

Add salt and pepper to taste and stir in optional parsley.

Plate pasta and chicken and spoon sauce over the top. Serve and enjoy!

Sauce

Chicken francaise (or chicken francese) cutlets fried and coated in a lemon butter sauce.

boneless, skinless chicken breasts (or 4 thin chicken cutlets)

flour

garlic powder

salt

black pepper

butter

lemon,

dry white wine, optional

First, lay each chicken breast flat on a...

First, lay each chicken breast flat on a cutting board, and using a knife, split it in half. Find the center of the breast on the side, poke the knife in half-way, and then hold your hand down while cutting through each breast to make two even pieces. It can also help to turn it on its side like a book, and cut it while it folds away. You will get 4 chicken cutlets from 2 whole breasts. Alternatively, buy chicken cutlets that are already thin. If you use chicken cutlets, you need 4 for this recipe.

In a shallow dish, beat the egg. Separately,...

In a shallow dish, beat the egg. Separately, in another shallow dish, add the flour, garlic powder, salt and pepper.

In a large skillet, melt the butter and...

In a large skillet, melt the butter and olive oil. When the butter is sizzling and foaming, the pan is hot enough to add the chicken.

Dip each chicken breast in the egg, followed...

Dip each chicken breast in the egg, followed by the flour mixture. Use your fingers to press on a thick flour coating that covers every inch of the chicken breast.

Place the chicken cutlets in the pan, and...

Place the chicken cutlets in the pan, and do not move them while they sear on the first side. After 5 minutes, use tongs to peak and make sure the chicken is getting golden brown.

Flip the chicken and cook for another 4...

Flip the chicken and cook for another 4 minutes on the second side.

After 5 minutes, pour the chicken broth, lemon...

After 5 minutes, pour the chicken broth, lemon zest and lemon juice into the skillet. (Add the white wine, if using). The mixture will bubble and boil. Lower the heat so that the chicken finishes cooking in the lemon sauce, about 3-4 minutes. Use a meat thermometer to ensure the chicken is 165-degrees F before serving.

Serve two chicken cutlets over pasta (optional)

This Chicken Francese recipe has golden pan fried chicken in a buttery lemon sauce. You can make this restaurant favorite at home in about half an hour!

Chicken Francese

chicken breasts (cut in half lengthwise)

Salt & pepper (to taste)

flour flour (divided use)

eggs (lightly beaten)

lemon

For serving: chopped parsley, freshly grated parmesan cheese (optional, to taste)

Slice the chicken breasts in half lengthwise so you have four thinner cutlets. Place them between 2 sheets of plastic wrap and then pound thin (to about 1/4&quot;) using the flat end of a meat mallet. Sprinkle both sides of the chicken with the salt &amp; pepper and garlic powder. 

Add the 1/4 cup of flour to a bowl or plate (you will dredge the chicken in it), then add the eggs to a second bowl and whisk with a fork.

Add the olive oil to a large skillet over medium-high heat (let the pan heat up for a few minutes). You will be frying two pieces of chicken at a time. One by one, coat the first two pieces of chicken with the flour, then the egg, and then add each piece to the skillet after letting the excess drip off. Cook for about 3 minutes/side or until the crust is golden and the chicken is cooked through (165F). Remove the chicken from the pan and set it aside. Repeat for the second batch (add a little more olive oil if the pan is looking dry). The second batch tends to go faster, so keep an eye on it so it doesn&#39;t burn.

Reduce the heat to medium. Add the butter to the skillet. Once it melts, stir in the 1 tablespoon of flour and let it cook for about 30 seconds or so.

Whisk in the broth and lemon juice (scrape any brown bits off the bottom of the pan), and then add in the lemon slices. Cook for 5 minutes or until the sauce has reduced/thickened a bit.

Add the chicken back to the skillet and then serve immediately with some sauce spooned over, or simply plate the chicken and then pour the sauce over. It&#39;s best to serve it quite quickly before the chicken&#39;s coating softens up too much. Season with extra salt &amp; pepper as needed. Top with some chopped parsley and freshly grated parmesan cheese if desired. Yes, you can eat those cooked lemon slices if you like, or discard them if you prefer.

This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!

boneless skinless chicken breasts (thin cut)

all purpose flour

pepper

milk

butter (divided use)

lemon (thinly sliced)

white wine

salt and pepper

parsley

Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.

Place the flour, salt and pepper in a bowl. Mix until combined.

Place the eggs and milk in a small bowl and whisk until smooth.

Heat the olive oil in a large pan over medium high heat.

Dredge each chicken cutlet in the flour mixture, then dip in the egg.

Place the chicken breasts in a single layer in the pan.

Cook for 4 minutes per side, or until golden brown and cooked through.

Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the chicken

Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.

Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.

Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.

Stir in the lemon juice and season with salt and pepper to taste.

Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.

For the sauce

https://content.jwplatform.com/videos/sp3gR9US.mp4

Thin cutlets dipped in flour and egg are tossed in a delicious lemon, wine, and butter sauce.

chicken cutlets (thin sliced)

eggs (beaten)

lemons lemon

chicken stock

dry white wine

Prepare frying station with chicken, a bowl of flour, and a bowl with beaten eggs.

Heat a large pan to medium-high heat.  Season chicken with salt and pepper on both sides.  Dredge chicken into flour, shake off excess and dip into egg.  Add a bit of butter and 1 tablespoon of olive oil to pan and fry the cutlets.  Do not crowd.  Work in batches.  Use more oil/butter as required for subsequent batches.

Fry cutlets for 3 minutes per side, then place on paper towels to drain.

Add sliced lemons to the pan and cook for 10-15 seconds. Add in the white wine, chicken stock, and the juice of half a lemon.  Turn heat to medium-high and bring sauce to boil for 3-4 minutes.

Turn heat to medium-low and add small butter pieces rolled in flour (2 tablespoons worth).  If the sauce is too thin add a touch more flour (~1 teaspoon) and continue to cook for 1-2 more minutes.  Add a nice bit of black pepper and if necessary adjust salt and/or lemon juice amount.

When satisfied with the sauce&#39;s taste and consistency return the chicken to the pan and gently coat with the sauce and heat through for 1-2 minutes.  Add the chopped parsley on top.  Enjoy!

https://www.youtube.com/watch?v=Zt2LKvhHzyY

Chicken Francese (francaise) is an amazing Italian-American dish.  The recipe consists of really thin chicken cutlets that are floured, egg washed, and pan-fried in butter.  They are then tossed in an easy but super flavorful tangy wine, lemon, butter sauce and topped with parsley.  I hope you enjoy this Chicken Francese recipe!  

More Chicken Recipe Videos:
https://www.youtube.com/playlist?list=PL0QyikC1o6v3KYexWMD-5U6prhy-QIdje

PRINT RECIPE HERE:
https://www.sipandfeast.com/chicken-francese/

Chicken Francese Ingredients:
-1 pound chicken cutlets thin sliced
-4 large eggs beaten
-2 large lemons
-1 cup low sodium chicken stock
-1/2 cup dry white wine
-1 cup flour
-1/4 cup olive oil
-4 tablespoons butter
-2 tablespoons parsley
-1-2 teaspoons kosher salt
-1 teaspoon black pepper

WEBSITE:
https://www.sipandfeast.com/

INSTAGRAM:
https://www.instagram.com/sipandfeast/

#chickenfrancese

Number One Chicken Francese

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French.

vegetable oil

all-purpose flour

parsley (chopped)

lemon (sliced)

In a shallow bowl, mix together flour (1 cup), 1 teaspoon salt, and 1/2 pepper. Set aside.

Beat the eggs (3) in a second shallow bowl. Set aside.

Dry the chicken (4) of any moisture with paper towels.

Heat the oil (1/2 cup) in a 12-inch, high-sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmer, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet. 

Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.

Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.&nbsp;

Add the butter (1/2 cup) to the skillet and heat over medium-low, until the butter is melted and the foam subsides. 

Pour in the wine (1 cup), broth (1 cup), and fresh lemon juice (6 tablespoons) and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley (1/4 cup). Ladle sauce over chicken and garnish with lemon slices. Serve

We had a dinner party on Friday night. I made the chicken about one hour ahead of time and then finished the sauce right before service. People loved it! Great, easy recipe.

instead of white wine i just used chicken broth, is was just as good! and kid approved! 10/10 would recommend to anybody looking for a delicious and easy recipe!

My Mon used to make this and having learned from her, I've been making it for ages (without the wine. Just as good).

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Top 7 chicken francaise recipes from across the web

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Chicken Francaise

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