What is Chicken Francese?

Name: What is Chicken Francese?
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Chicken; ½ cup all-purpose flour; 1 teaspoon salt (or to taste); ½ teaspoon pepper (freshly ground, or to taste); 3 large eggs; ¼ cup vegetable oil; 4 chicken breasts (boneless and skinless, cut in half lengthwise); Sauce; 1 large lemon (sliced into thin rounds, seeds removed); 1 cup chicken broth (low sodium); ½ cup white wine (dry); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon all-purpose flour; 2 tablespoon butter (unsalted)

by Denise's Test Kitchen

4 Servings

35 min

When I first started scrolling on Instagram, I stumbled onto Jo Cooks https://www.jocooks.com/ Instagram account. And my cooking game was taken up a notch. So many recipes to choose from. So, my recipe is inspired by one of hers. I only made a few changes to this recipe to make it my own.

Chicken Francese

I found out that Chicken Francese is an American-Italian dish. And it is pretty easy to make. You can definitely can make this dish during the week. It takes 35 minutes from start to finish.

Here we go......

I haven't made a lot of recipes that call for using a meat tenderizing mallet. But, I had one in my kitchen and was willing to use it.

Making the sauce

I'm not great at making sauces or gravy. Giving this a try stretched me out of my comfort zone. I'm sure this recipe will be made again in my kitchen. You should try it in yours!

What is Chicken Francese?

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Ingredients

Chicken
½ cup all-purpose flour
1 teaspoon salt (or to taste)
½ teaspoon pepper (freshly ground, or to taste)
3 large eggs
¼ cup vegetable oil
4 chicken breasts (boneless and skinless, cut in half lengthwise)
Sauce
1 large lemon (sliced into thin rounds, seeds removed)
1 cup chicken broth (low sodium)
½ cup white wine (dry)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon all-purpose flour
2 tablespoon butter (unsalted)

Instructions

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. I used to plastic containers (one for the floor and one for the eggs)
Prepare the chicken: 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's about 1/4-inch in thickness. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture. I dredged the chicken in the flour and egg mixture twice.
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.
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.

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