Chicken Francese
This Chicken Francese recipe has lightly battered chicken cutlets, in a tangy lemon and white wine sauce. It's a perfect weeknight dinner recipe that the whole family will love.
Servings: 4 servings
Calories: 442kcal
Equipment
Ingredients
- 4 chicken cutlets pounded thin
- ½ cup flour
- 1 teaspoon Kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 eggs whisked
- 4 tablespoons butter separated
- 2 tablespoons of olive oil
- ½ cup Sauvignon Blanc
- ¾ cup chicken stock
- 1 lemon zested and juiced
- 1 lemon sliced thin
- 2 tablespoons finely chopped parsley
Instructions
- If you haven’t already, lay the chicken cutlets between two sheets of plastic wrap and use a meat mallet to pound the chicken into a thin and even thickness.
- To a wide bowl or plate, add the flour, Kosher salt, garlic and onion powder and black pepper and stir to combine.
- To another wide plate or bowl, add the eggs and whisk well.
- Heat a wide skillet to medium-high heat and add 2 tablespoons of butter and olive oil.
- Dredge the chicken cutlets into the seasoned flour, making sure both sides are evenly and lightly coated. Then dip the chicken into the whisked egg, allowing any excess egg to drip off.
- Once the butter has melted, add the chicken cutlets, in batches and cook until the first side is golden brown, about 3-4 minutes. The flip over and cook the other side for another 3-4 minutes until chicken is golden and completely cooked through. Set aside.
- To the same skillet, add the remaining 2 tablespoons of butter and white wine allow wine to reduce for 30 seconds.
- Pour in the chicken stock, lemon juice and zest and simmer the sauce for another minute.
- Add the chicken cutlets back into the sauce along with the lemon slices and parsley.
- Continue cooking so the chicken warms up in the sauce and the sauce thickens slightly, for another 2-3 minutes.
- Serve the chicken francese with the lemon butter sauce and lemon slices.
Notes
- Buy ready-made chicken cutlets or pound the chicken breasts thinly with a meat tenderizer for a more tender bite.
- Pat dry the chicken with kitchen paper before coating in flour, to make it adhere more easily.
- Make sure the butter and oil are hot enough before frying the chicken to ensure a perfectly crispy golden crust.
Nutrition
Calories: 442kcal | Carbohydrates: 20g | Protein: 43g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 222mg | Sodium: 967mg | Potassium: 823mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 33mg | Calcium: 47mg | Iron: 2mg