Chicken Francese with Easy Lemon Butter Sauce
This classic Italian-American dish combines thinly sliced chicken cutlets with a butter lemon white wine sauce. It's easy enough for weeknights but impressive enough for dinner guests!
Servings: 4
Ingredients
- 1 1/2 pounds (680g) thinly sliced chicken cutlets
- 2 teaspoons Diamond Crystal Kosher salt for seasoning the chicken
- 1/2 teaspoon black pepper for seasoning the chicken
- 1/2 cup (65g) flour will most likley not need all of it
- 1/4 cup minced flat-leaf Italian parsley divided
- 4 large eggs beaten
- 4 tablespoons (56g) butter cubed, divided
- 4 tablespoons (60g) olive oil
- 1 large shallot minced
- 1/2 cup (120g) dry white wine
- 2 tablespoons (30g) fresh lemon juice plus more to taste
- 1 1/2 cups (360g) low sodium chicken stock
- 1 large lemon sliced
- salt and pepper to taste
Instructions
- First, setup a frying station. In a large bowl, beat the eggs together and mix in half of the minced parsley and a pinch of salt and pepper. Mix the flour with a pinch of salt and pepper and place it onto a large bowl or plate for easy dredging.
- Heat a large pan (nonstick is recommended) to medium heat with 2 tablespoons of olive oil and 1 tablespoon of butter.
- Quickly season the chicken cutlets with the salt and pepper on both sides. Dredge the chicken into the flour then shake off the excess and dip into the egg and parsley mixture. Gently place the cutlet into the pan and fry for 3-4 minutes per side or until golden brown. Do not crowd the pan. Work in batches. Use more oil/butter as required for the next batch. Tent the chicken with foil to keep warm.
- Add the shallot and a pinch of salt and saute until soft and translucent (about 2-3 minutes).
- Add in the white wine and chicken stock. Turn the heat to high and bring the sauce to a boil while scraping the bottom of the pan with a wooden spoon to dislodge any browned bits. Boil for ~5 minutes or until it reduces by half and starts to thicken.
- Turn the heat to slightly less than medium and add the lemon slices. Roll the remaining cubes of butter into the leftover flour mixture and add them into the sauce and whisk to combine. Cook for 2-3 minutes or until the sauce thickens.
- Mix in the lemon juice and taste the sauce. Adjust salt and pepper to taste. Also, if needed add more lemon juice to taste.
- When satisfied with the taste, return the chicken to the pan and gently coat with the sauce and heat through for 2-3 minutes. Sprinkle the remaining parsley on top and remove the pan from the heat. Serve immediately. Enjoy!
Notes
- Use thin-sliced chicken cutlets for best results.
- You will most likely have leftover egg wash and flour. These should be used right away for a dish like Italian chicken cutlets or discarded.
- A nonstick pan is recommended to avoid the egg sticking.
- Leftovers can be stored for up to 3 days in fridge and can be reheated in the oven at 325f covered until warm.
Nutrition
Calories: 583kcal | Carbohydrates: 13.7g | Protein: 41.4g | Fat: 37.7g | Saturated Fat: 13g | Cholesterol: 317mg | Sodium: 850mg | Potassium: 399mg | Fiber: 0.6g | Sugar: 0.7g | Calcium: 54mg | Iron: 3mg
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