Ingredients–
- Chicken Cutlets: 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- All-Purpose Flour: 1 cup, for dredging
- Eggs: 3 large, beaten
- Lemons: 2 large, juiced (about 1/2 cup lemon juice)
- Chicken Broth: 1 cup
- Dry White Wine: 1/2 cup (substitute with additional chicken broth if preferred)
- Garlic: 3 cloves, minced
- Butter: 4 tablespoons, divided
- Olive Oil: 4 tablespoons
- Salt and Pepper: to taste
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
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Instructions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
![](https://socialstock.in/wp-content/uploads/2024/06/1000125471.jpg)
- 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.
- 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.
![](https://socialstock.in/wp-content/uploads/2024/06/1000125474.jpg)
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.
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