Chicken Francese

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Picture of Chicken Francese Recipe 3 Videos | Photo: Chicken Francese Recipe
Rated 5 stars out of 5
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  • Read 329 Reviews
Total Time:
40 min
Prep
20 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 skinless, boneless, chicken breasts (about 11/2 pounds)
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, with rind, cut in thin rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • 1/2 lemon, juiced
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Wine Suggestion for This Recipe

Pinot Grigio

Pinot Grigio

Citrusy, light white wine

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Newest Ratings and Reviews

Read all 329 reviews

  • on June 11, 2013

    Flag

    Tyler's Chicken Francese was easy to prepare using everyday ingredients at a fraction of restaurant prices. The chicken was juicy & tender with just the right amount of lemon flavor. You did it again Tyler, thank you!

    people found this review Helpful.
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  • on June 02, 2013

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    I didn't really like this.
    It was kinda slimy. Wouldn't make again.

    people found this review Helpful.
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  • on May 23, 2013

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    My husband does this with salmon and uses veggie broth instead of chicken broth, +capers (my request. It's delicious.

    people found this review Helpful.
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Next Recipe

Chicken Francese

Chicken Francese

By: Robert Irvine
Rated 5 stars out of 5
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