Chicken Francese
A comforting and flavorful dish featuring tender chicken cutlets in a luscious lemon-butter sauce, perfect for family gatherings.
Ingredients
Main ingredients
- 4 pieces Chicken cutlets
- 1 cup All-purpose flour
- 3 large Large eggs
- to taste Salt and pepper For seasoning
- 1/4 cup Olive oil
- 1/2 cup White wine (optional)
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- Fresh parsley, chopped To garnish
- Lemon wedges For serving
Instructions
Preparation
- Begin by laying your chicken cutlets on a sturdy cutting board. Season them generously with salt and pepper.
- Set up a small assembly line. Place the seasoned chicken cutlets in a shallow dish filled with all-purpose flour to coat each cutlet evenly.
- In a separate bowl, crack the large eggs and whisk them together until light and fluffy.
- Heat olive oil in a large skillet over medium heat until it shimmers.
Cooking
- Dip each floured cutlet into the egg mixture, allowing excess to drip off, then place them in the hot skillet.
- Cook the chicken cutlets for about 3-4 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and place it on a plate lined with paper towels, covering it with aluminum foil to keep warm.
- In the same skillet, add white wine (if using) and let it simmer for a minute to deglaze the pan.
- Pour in the chicken broth and lemon juice. Stir together and let simmer for a few minutes to thicken.
- Return the sautéed chicken to the skillet with the sauce and let cook for another minute or two.
Serving
- Transfer the chicken to a serving platter, drizzling the sauce generously over the top.
- Sprinkle with fresh parsley and serve with lemon wedges on the side.
Notes
For crispy skin, ensure oil is adequately heated before adding chicken. Additional lemon juice can be squeezed on top before serving for extra zing. Patience is key for the crispiest results.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 4gSodium: 600mg
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