Chicken Francese
Chicken Francese is always a hit! The lemon and white wine sauce gives the breaded fried chicken breasts fabulous flavor.
Ingredients
- 2 pounds chicken breast cutlets
- 2 large eggs
- 2 tbsp milk
- 1 tsp kosher salt, plus more as needed to taste
- ½ tsp black pepper, plus more as needed to taste
- ¾ cup all-purpose flour
- ½ to 1 cup vegetable oil, (about 1/2 inch in the pan)
- 4 tbsp butter
- ½ cup dry white wine
- 2 to 3 tbsp lemon juice, from 1 lemon
- 2 cups chicken stock
- 1 tablespoon cornstarch whisked with 2 tablespoons of cold water (optional), to thicken the sauce
- 2 to 3 tbsp finely chopped parsley, for garnish
Instructions
- Pat the chicken dry and, if using large, standard chicken breasts, slice each piece horizontally to make thin, uniform cutlets.2 pounds chicken breast cutlets
- In a medium bowl, whisk the eggs with the milk, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.2 large eggs | 2 tbsp milk | 1 tsp kosher salt | 1/2 tsp black pepper
- Measure the flour and put it in a wide, shallow bowl or on a plate.3/4 cup all-purpose flour
- Dip the chicken in the flour and then coat with the egg mixture.
- Heat about 1/2 inch of oil in a large, deep skillet or sauté pan over medium heat.1/2 to 1 cup vegetable oil
- When the oil is shimmering, add the chicken pieces. Lower the heat to medium-low and cook the chicken for about 3 to 4 minutes on each side, or until nicely browned. Remove the chicken to paper towels to drain. To avoid crowding, you might have to cook the chicken in two batches. Pour off the oil and wipe out the skillet.
- Place the skillet over medium heat and add the butter, wine, and 2 tablespoons of lemon juice. Bring to a boil, then continue cooking for about 3 to 4 minutes. Add the chicken stock and cook for about 5 minutes. Taste and adjust the seasonings with more lemon juice, salt, and pepper, as needed.4 tbsp butter | 1/2 cup dry white wine | 2 to 3 tbsp lemon juice | 2 cups chicken stock
- Optionally, for a thicker sauce, combine the cornstarch with water and add it to the sauce about 1 to 2 minutes before returning the chicken to the pan.1 tablespoon cornstarch whisked with 2 tablespoons of cold water (optional)
- Add the chicken back to the sauce mixture and cook for about 5 minutes, or until hot and the chicken is thoroughly cooked (at least 165°F).
- Arrange the chicken in a serving bowl or on a platter. Drizzle with the sauce and sprinkle with chopped parsley.2 to 3 tbsp finely chopped parsley
To make cutlets from standard chicken breasts, place one hand flat on top of the breast and use a sharp knife to slice it horizontally through the middle, creating two thin, even pieces. If the cutlets are still uneven in thickness, place them between two sheets of plastic wrap or in a zip-top bag and pound gently with a meat mallet or rolling pin until they are a uniform thickness. Thinner, even cutlets cook faster and more evenly than a whole breast.
Make sure the oil is hot enough before adding the chicken — if it's not shimmering, the coating will absorb oil and turn greasy rather than crisp.
Nutrition
Calories: 530kcalCarbohydrates: 16gProtein: 38gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 182mgSodium: 377mgPotassium: 712mgFiber: 0.4gSugar: 2gVitamin A: 379IUVitamin C: 4mgCalcium: 32mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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