Chicken Francese Recipe

Ingredients–

1. Chicken Cutlets: 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2. All-Purpose Flour: 1 cup, for dredging
3. Eggs: 3 large, beaten
4. Lemons: 2 large, juiced (about 1/2 cup lemon juice)
5. Chicken Broth: 1 cup
6. Dry White Wine: 1/2 cup (substitute with additional chicken broth if preferred)
7. Garlic: 3 cloves, minced
8. Butter: 4 tablespoons, divided
9. Olive Oil: 4 tablespoons
10. Salt and Pepper: to taste
11. Fresh Parsley: 2 tablespoons, chopped (for garnish)

Instructions:

1. Prepare Chicken Cutlets:

• Start by pounding the chicken breasts between two sheets of plastic wrap until they are about 1/4 inch thick. This helps tenderize the meat and ensures even cooking.

1. Dredge Chicken in Flour:

• Season the chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off any excess. This will create a light coating that helps thicken the sauce later.

1. Prepare Egg Mixture:

• In a shallow bowl, beat the eggs. Dip each floured chicken cutlet into the beaten eggs, coating both sides evenly. Set aside.

1. Cook the Chicken:

• In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken cutlets in batches (do not overcrowd the pan) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer cooked cutlets to a plate and keep warm.

1. Make the Lemon Sauce:

• In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
• Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

1. Finish the Sauce:

• Add the chicken broth to the skillet and bring to a simmer. Let it cook for another 3-4 minutes until the sauce reduces by about half.
• Reduce the heat to low and swirl in the remaining 2 tablespoons of butter until melted and the sauce thickens slightly. Season with salt and pepper to taste.

1. Serve Chicken Francese:

• Return the chicken cutlets to the skillet, coating them with the lemon-butter sauce. Cook for another minute or two to warm through.

1. Garnish and Serve:

• Sprinkle chopped fresh parsley over the chicken francese for garnish.
• Serve immediately, accompanied by pasta, rice, or crusty bread to soak up the delicious sauce.

Tips:

• For extra flavor, you can add capers to the sauce along with the garlic.
• Adjust the amount of lemon juice according to your preference for tartness.
• Keep the chicken warm in a low oven (around 200°F) while preparing the sauce to ensure it stays tender and juicy.

Conclusion:
Chicken Francese is a delightful dish that combines tender chicken with a zesty lemon-butter sauce, perfect for a comforting meal any day of the week. Its simple yet elegant flavors make it a favorite in Italian-American cuisine, enjoyed by families and guests alike.