chicken francese

This Chicken Francese is a classic Italian-American chicken dish, that&#x27;s incredibly easy to prepare and cook. It&#x27;s so delicious it will become a staple in your weeknight dinner rotation! I&#x27;m talking gourmet chicken right at home, in only one pan and 30 minutes!

Chicken Francese

all-purpose flour

salt (or

½ tsp pepper (freshly ground, or to taste)

eggs

vegetable oil

chicken breasts (boneless and skinless, cut in half lengthwise)

lemon

chicken broth (low sodium)

white wine (dry)

lemon juice (freshly squeezed)

tbsp all-purpose flour

butter

tbsp parsley (chopped, for garnish)

Prepare the flour and eggs: In a shallow plate, add the 1/2 cup of flour, 1 tsp salt and 1/2 tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.

Prepare the chicken: Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it&#x27;s about 1/4-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.

Fry the chicken: Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.

Make the sauce: Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining 1/2 teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.

Finish the dish: Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.

https://content.jwplatform.com/videos/Wrf9AFDP.mp4

This Chicken Francese is a classic Italian-American chicken dish, that's incredibly easy to prepare and cook. It's so delicious it will become a staple in your weeknight dinner rotation! I'm talking gourmet chicken right at home, in only one pan and 30 minutes!

Pecorino Chicken Francese

chicken breasts

milk

bread crumbs

Pecorino Romano, divided

dry white wine

chicken stock

lemon, thinly sliced

lemon juice

olive oil

parsley

butter (salted

salt & black pepper

Remove tenderloin from each chicken breast. Cut each chicken breast into 2 slices. Pound chicken, including tenderloins, to 1/4-inch thickness. Arrange chicken in dish and cover completely with milk to soak. Cover dish and refrigerate for 30 minutes.

Preheat oven to 350° F (175° C). Lightly butter bottom and sides of oven-safe baking dish.

Mix Italian bread crumbs, 3/4 cup Pecorino Romano (reserve remaining 1/4 cup), salt & pepper, and parsley together in shallow bowl or pan.

Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.

Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.

Transfer chicken to prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Season chicken with salt & pepper. Arrange lemon slices on each piece of chicken.

Add 1 tablespoon butter to skillet with reserved olive oil. Deglaze with white wine; bring to simmer over medium-low to medium heat. Be sure to whisk caramelized bits from the bottom of the pan into the sauce. Add chicken broth to pan and bring to simmer. Simmer 5-10 minutes, or until reduced by half. Season with salt & pepper to taste. Remove from heat and whisk in lemon juice. Pour mixture over chicken.

Bake in preheated oven until chicken reaches internal temperature of 180° F (82° C) and sauce is bubbling, 20 to 25 minutes.

Sprinkle reserved 1/4 cup Pecorino Romano on chicken and serve.

Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. It&#x27;s my husband&#x27;s favorite dish, so it&#x27;s always on rotation in my house!

large (32 oz chicken breast

flour*

egg whites (beaten)

white wine

chicken broth

cooking spray

salt and fresh pepper (to taste)

Season the chicken with salt and pepper.

Place the flour in a bowl, and the beaten egg whites in another bowl.

Heat a very large non stick pan over medium heat. When hot spray with cooking spray to lightly coat the bottom of the pan.

Lightly flour chicken, then dip in eggs and add to the hot pan a few at a time. Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.

Repeat until all chicken has been cooked and set aside.

Once all chicken is cooked, place the chicken broth in the bowl with 1 tablespoon of flour and whisk.

Add to the pan along with the juice of the lemon, white wine, lemon slices, parsley and butter and simmer over medium heat for about 2 minutes so it reduces slightly and thickens. Turn off heat.

Return chicken to the pan to combine with the sauce.

Serve immediately.

Chicken Francese is an Italian-American dish made with sautéed chicken cutlets with a lemon-butter and white wine sauce. It's my husband's favorite dish, so it's always on rotation in my house!

PRINT: https://www.skinnytaste.com/lighter-chicken-francese-83-pts/

Chicken Francese Recipe

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

tbsp butter

Parmesan cheese

all-purpose flour,

salt and fresh ground pepper, (to taste)

garlic, (minced)

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 Francese is pounded chicken breast dredged in flour, dipped in egg, fried in olive oil and simmered in a sauce of lemon, white wine,garlic and herbs

Chicken Francese, An Italian American Classic

boneless skinless chicken breasts ((halved crosswise))

all purpose flour

Salt

black pepper

water

lemon ((thinly sliced))

garlic ((chopped))

lemon ((juiced))

flat-leaf parsley ((chopped))

Prepare the chicken breast and set aside on a plate. Add the flour to a shallow dish or pie plate, and season with salt and pepper to taste. Mix with your hands to combine. In another shallow dish, beat the eggs with 2 tablespoons water.

Meanwhile, heat the olive oil in a cast iron skillet over medium high heat. Season the chicken with salt and pepper, and then dredge the chicken in the seasoned flour. Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden, turning once. Remove the chicken cutlets to a plate and set aside.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the garlic, wine, broth, and lemon juice, and simmer for 5 minutes to reduce the sauce slightly, stirring often. Reduce the heat to medium low and add the butter.

Return the chicken to the pan, and place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving with pasta or rice.

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

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*

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

This chicken Francese is moist and tender chicken dredged in flour and eggs to get a nice and crisp outside edge. It&#039;s added to a lemony flavored sauce that makes this recipe insanely delicious! 

vegetable oil ((for frying))

chicken breasts ((sliced in half))

salt and pepper

flour

garlic powder

Tablespoons flour

lemon ((for the juice))

parsley ((for garnish))

Heat the oil in a large skillet. Salt and pepper the chicken. In one bowl add the flour and garlic powder. In another bowl add the eggs.

Dredge the chicken first in the flour and then the eggs. Add it to the hot oil and fry on each side for 2-3 minutes until golden and cooked throughout. Remove and set aside on a plate. Wipe down the skillet with a paper towel.

Add the butter to the pan and melt. Add in the flour and whisk until it starts to thicken. Add in the white wine and bring to a boil for a minute.

Add the chicken broth and lemon juice. Whisk until the sauce has reduced.  Return the chicken to the pan and garnish it with parsley and sliced lemons.

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

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

salt

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 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)

pepper

butter (divided use)

lemon (thinly sliced)

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

This incredibly easy-to-make Chicken Francese recipe is bursting with delicious lemon flavor and is the perfect weeknight meal.

Classic Chicken Francese Recipe

unsalted butter

shallot

garlic

Lightly pound each sliced chicken breast with a mallet between plastic wrap or in a plastic zip bag until slightly flattened and tenderized and set aside.

Whisk together ¾ cup flour with salt and pepper in a dish, pie pan or shallow bowl.

Next, whisk together eggs with salt and pepper in a dish, pie pan, or shallow bowl and set aside.

Heat the olive oil in a large frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn.

In batches dredge the chicken breast in the flour on both sides and pat off any excess.

Next, add it to the egg wash and coat on both sides. Drain any excess.

Add the chicken to the pan and cook for 2 ½ to 3 minutes per side or until browned and just cooked through.  Repeat the process with the chicken and set aside on a plate. It’s ok if you layer the cooked chicken, the breading will not fall off.

Next, stir in the garlic and shallots in the rendered cooking oil over medium heat in the pan and cook for 1 to 2 minutes or until lightly browned and cooked.

Deglaze with white wine and cook until there’s about a ½ cup of liquid left and then stir in the butter and ¼ cup of flour until completely mixed.

Pour in chicken stock, or brodo, lemon juice, salt and pepper and mix until combined and turn the heat to medium-high to activate the roux and thicken. It will only take 4-5 minutes, or less, for the sauce to thicken.

Add back in the chicken and cook for 2-4 minutes to heat up, turning once to make sure they’re coated.

Serve with lemon wheels and parsley.

https://www.youtube.com/watch?v=aD6g397Y2zk

This incredibly easy-to-make Chicken Francese recipe is bursting with delicious lemon flavor and is the perfect weeknight meal. Your family and friends will beg for seconds of this.

Chicken Francese is a classic American-Italian recipe that is said to be founded in Rochester, New York. It’s a dish consisting of lightly battered chicken in seasoned flour and eggs that are fried and simmered in a tasty lemon-filled sauce. 

While this recipe in its natural form is nothing short of delicious, it is incredibly versatile and can absolutely be customized to your liking. For example, you can change the protein from chicken to pork or beef. The sauce can be enhanced with fresh herbs or vegetables. 

PRINT THIS RECIPE AT: https://www.billyparisi.com/classic-chicken-francese-recipe/

Ingredients for this recipe:

• 1 cup all-purpose flour
• 3 large eggs
• 4 chicken breasts sliced in half widthwise
• ¼ cup olive oil
• 3 tablespoons unsalted butter
• ¾ cup white wine
• 3 cups chicken stock
• ¼ cup fresh squeezed lemon juice
• salt and pepper to taste
• chopped parsley for garnish

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