Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4 people
This Chicken Francese is one of the easiest and tastiest chicken recipes you will ever make! You can even ready the cutlets and sauce in advance and simply reheat when ready to serve. A no-fuss weeknight dinner option that I am pretty sure your family will love!
Ingredients
3 to 4 chicken breasts boneless and skinless, about 14 to 16 ounces total
1 c. flour for dredging (you’ll also need 2 tbsp of the flour mixture later for the sauce)
Kosher salt
Freshly ground black pepper
1 teaspoon garlic powder
4 Eggs
2 tablespoons Parmesan grated
4 tablespoons fresh parsley chopped (divided into 2 tbsp each for batter and garnish)
4 tablespoons olive oil (divided into 2 tbsp for sautéing the chicken and the other two for the sauce)
4 tbsp unsalted butter (divided 2 tbsp for sautéing the chicken and 2 for the sauce)
4 garlic cloves minced
¼ tsp red pepper flakes more, to taste
½ c. dry white wine (such as Pino Grigio)
1 ¼ c. chicken stock
Juice of two fresh lemons about 4 tbsp
How to make Chicken Francese
Step 1: In a large freezer bag, place the chicken a piece at a time. Pound the chicken to about 1/8 to 1/4-inch thickness using the side of a meat tenderizer. Into halves or thirds, slice each pound of chicken piece and set aside.
Step 2: Onto a platter or plate, pour the flour. Add half tsp each salt and pepper, and a tsp garlic powder. Using a fork, gently mix until everything is combined. And reserve 2 tbsp for later.
Step 3: Whisk the eggs, Parmesan, 2 tbsp parsley, and a pinch of salt and pepper in another small or medium-sized bowl.
Step 4: In the flour mixture, dredge the chicken, then completely coat with the egg mixture.
Step 5: In a large skillet, heat the oil over medium heat. Add tbsp butter to the heated oil, then cook two pieces of chicken at a time for about 3 to 4 minutes until the bottom is nicely brown.
Step 6: Turn on the other side and continue to cook for another 3 to 4 minutes until cooked through and brown. Do this for the rest of the chicken. Note that you can cook the cutlets an hour or two in advance and just reheat in a 350 degrees F oven for about 15 minutes before serving or simply keep the cooked chicken warm in a 220 degrees F oven until ready to serve.
Step 7: Add and heat the rest of the 2 tbsp oil in the same skillet over medium heat. Add in the garlic and crushed red pepper and cook for approximately 3 minutes until tender. Add in the reserved seasoned flour and whisk well. If the mixture is too wet, add a tbsp of flour until you reached a consistency that resembles wet sand. Cook for about a minute or two, stirring and making sure not to get the mixture to turn dark brown.
Step 8: Pour in the white wine, followed by the stock. Bring the mixture to a boil, then decrease the heat. Add in the lemon juice and stir until a little thick. To taste, season with salt and pepper.
Step 9: Take the pan away from the heat. Stir in the rest of the 2 tbsp butter until melted. If needed, adjust the seasoning.
Step 10: On plates or platter, place the cutlets and pour the sauce on top. Serve garnished with the rest of the parsley. Enjoy!
Notes:
Remember to separate the chicken cutlets from the sauce, if not the egg batter might pull away from the chicken.
Feel free to prepare the cutlets and sauce a few hours in advance. When ready to serve, just reheat the cutlets in a low-temp oven and warm the sauce gently on the stove.
Store the sauce in the freezer for up to 2 months.
Nutrition Facts:
Calories: 526kcal | Carbohydrates: 30g | Protein: 48g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 306mg | Sodium: 415mg | Potassium: 864mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg
Ingredients
- 3 to 4 chicken breasts boneless and skinless, about 14 to 16 ounces total
- 1 c. flour for dredging (you'll also need 2 tbsp of the flour mixture later for the sauce)
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon garlic powder
- 4 Eggs
- 2 tablespoons Parmesan grated
- 4 tablespoons fresh parsley chopped (divided into 2 tbsp each for batter and garnish)
- 4 tablespoons olive oil (divided into 2 tbsp for sautéing the chicken and the other two for the sauce)
- 4 tbsp unsalted butter (divided 2 tbsp for sautéing the chicken and 2 for the sauce)
- 4 garlic cloves minced
- ¼ tsp red pepper flakes more, to taste
- ½ c. dry white wine (such as Pino Grigio)
- 1 ¼ c. chicken stock
- Juice of two fresh lemons about 4 tbsp
Instructions
Step 1: In a large freezer bag, place the chicken a piece at a time. Pound the chicken to about 1/8 to 1/4-inch thickness using the side of a meat tenderizer. Into halves or thirds, slice each pound of chicken piece and set aside.
Step 2: Onto a platter or plate, pour the flour. Add half tsp each salt and pepper, and a tsp garlic powder. Using a fork, gently mix until everything is combined. And reserve 2 tbsp for later.
Step 3: Whisk the eggs, Parmesan, 2 tbsp parsley, and a pinch of salt and pepper in another small or medium-sized bowl.
Step 4: In the flour mixture, dredge the chicken, then completely coat with the egg mixture.
Step 5: In a large skillet, heat the oil over medium heat. Add tbsp butter to the heated oil, then cook two pieces of chicken at a time for about 3 to 4 minutes until the bottom is nicely brown.
Step 6: Turn on the other side and continue to cook for another 3 to 4 minutes until cooked through and brown. Do this for the rest of the chicken. Note that you can cook the cutlets an hour or two in advance and just reheat in a 350 degrees F oven for about 15 minutes before serving or simply keep the cooked chicken warm in a 220 degrees F oven until ready to serve.
Step 7: Add and heat the rest of the 2 tbsp oil in the same skillet over medium heat. Add in the garlic and crushed red pepper and cook for approximately 3 minutes until tender. Add in the reserved seasoned flour and whisk well. If the mixture is too wet, add a tbsp of flour until you reached a consistency that resembles wet sand. Cook for about a minute or two, stirring and making sure not to get the mixture to turn dark brown.
Step 8: Pour in the white wine, followed by the stock. Bring the mixture to a boil, then decrease the heat. Add in the lemon juice and stir until a little thick. To taste, season with salt and pepper.
Step 9: Take the pan away from the heat. Stir in the rest of the 2 tbsp butter until melted. If needed, adjust the seasoning.
Step 10: On plates or platter, place the cutlets and pour the sauce on top. Serve garnished with the rest of the parsley. Enjoy!
Notes
Remember to separate the chicken cutlets from the sauce, if not the egg batter might pull away from the chicken. Feel free to prepare the cutlets and sauce a few hours in advance. When ready to serve, just reheat the cutlets in a low-temp oven and warm the sauce gently on the stove. Store the sauce in the freezer for up to 2 months.
