Chicken Francese

Recipe courtesy Tyler Florence

Show: Food 911Episode: First Date Food

Rated: 5 stars out of 5Rate itRead users' reviews (227)

RECIPE
COMMENTS & REVIEWS(227)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Chicken Cacciatore

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Chicken Francese
Ashly Dana Point , CA 11-08-2009
Flag

Mediocre
Rated: 3 stars out of 5

I served mine with asparagus which complimented the dish a little more but it didn't blow me out of the water as i expected... it to. Maybe it was just the way i made it?? I followed his directions to the T and we still thought it was just "okay". Ive had better chicken dishes by Tyler...Read more
recipe Chicken Francese
Carla West Warwick , RI 11-02-2009
Flag

Restaurant Quality!
Rated: 5 stars out of 5

This was extremely easy to make and so delicious!! Will be making it again and again!!
recipe Chicken Francese
Y Brooklyn, NY 11-01-2009
Flag

Great Recipe
Rated: 5 stars out of 5

This dish was so tasty. I will be making this again in the future. I loved it.
recipe Chicken Francese
Lois Las Vegas, NV 10-21-2009
Flag

Restarant quality!
Rated: 5 stars out of 5

I cooked this recipe today and it was fabulous. I cut the recipe in half for a serving for two and served it over angel hair... pasta with a side dish of zucchini. When I make this again, I would make a bit more sauce to flavor the pasta. This has a wonderful flavor. I needed only one egg for the wash. Read more
recipe Chicken Francese
Eric old bethpage, NY 10-19-2009
Flag

Very Good...
Rated: 5 stars out of 5

Very Good recipe, however... does anyone know how I can thicket up the sauce? I have even tried adding some cornstarch to no... avail... Read more
recipe Chicken Francese
Kathy Webster, NY 10-18-2009
Flag

Amazing Chicken French
Rated: 5 stars out of 5

This is the best Chicken French (that's what we call it where I'm from) I have ever made! Everyone agreed it was as good as... any we've had in a restaurant. Because of previous posts, I was nervous it might be bitter so I tried the sauce as I went along but there was no problem. I did add 2 cloves of fresh minced garlic when I added the wine, lemon juice and broth. I only fried 2 at a time and kept them warm in an oven that was 250 degrees. I also cooked a pound of spaghetti and served the chicken and sauce on top of it. Instead of parsley I sprinkled a little shredded parmesean cheese to finish it off. Definately a keeper and will make it again.Read more