Chicken Francese

Recipe courtesy Tyler Florence

Show: Food 911Episode: First Date Food

Rated: 5 stars out of 5Rate itRead users' reviews (237)

RECIPE
COMMENTS & REVIEWS(237)

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

Times:

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

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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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Comments & Reviews

recipe Chicken Francese
melissa Centereach, NY 01-29-2010
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LOVED IT WILL MAKE OVER AND OVER
Rated: 5 stars out of 5

My husbands favorite meal when we go out to eat is always chicken francese, so when I saw this recipe I knew I had to make... it. We loved it, this was so easy tastes just like when we go out to eat. The only thing I changed was I added 2 cloves of garlic, I doubled he sauce recipe, and added a little more flour to make the sauce a little more thick. I will def be making this over and over agian.Read more
recipe Chicken Francese
Janet Hauppauge, NY 01-25-2010
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Easy & Delicious
Rated: 5 stars out of 5

I made this on New Years Eve for my family and they loved it. It is quick and easy. Great flavors and makes a beautiful... presentation...Read more
recipe Chicken Francese
Brian Martha's Vineyard, MA 01-16-2010
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Taylor- You da man!!!
Rated: 5 stars out of 5

Excellent receipe! Important to thin the cutlets.
recipe Chicken Francese
Andrea Naugatuck, CT 01-09-2010
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Nothing to brag about.
Rated: 3 stars out of 5

Always open to try new recipes but I was disappointed with this one. I felt like it was missing a key ingredient. The chicken... was very bland. An overall 3 stars for this one.Read more
recipe Chicken Francese
danielle chandler, AZ 01-09-2010
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Low fat'd it and Awesome!!
Rated: 5 stars out of 5

I made this for my husband tonight for our special date night dinner. I had this in a restaurant in NYC and tyler's recipe... was exactly the same as the one from the restaurant and i even low fat'ed it and made it cholesterol friendly! I used egg beaters instead of eggs and used 2/4 of a cup (equl to 2 eggs) and It was still too much. I used 1/4 a cupe of flour and didnt even use it all, I used 1 tsp of olive oil and 1 T of heartsmart butter and pam olive oil spray to "fry" up the chicken breasts. I also needed to cover them for a few mins to assure they cooked. I cooked 2 big chicken breasts cut into 4. I also used Heart Smart ligh heart healthy tub butter for the recipe as well and everythign came out just fantastic!! I did not use the lemon slices b/c of some of the reviews saying it was too bitter. I think they may have left the slices to cook for too long, however I did not use them at all. I used the juice from 1/2 a lemon and a tiny bit from the other half and it was perfect. They only thing i can say is that i wish there was a tiny bit more broth. I had to cook the c hicken longer since I did not pound them out as much so that may have been why. We had moer then enough broth to cover both our 2 pieces and use on our side of basil orzo but a smidge moer wouldn't of hurt. This is now our absolute more favorite dish! Ive never cooked a tyler recipe before due to his over use of fatting ingrediants but this one was so easy to tone down. I urge anyonewatching thier wasteline to give this one a try like I did!Read more
recipe Chicken Francese
SHARON Prescott, AZ 01-08-2010
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AMAZINGLY GOOD!!
Rated: 5 stars out of 5

We cut the rind off the lemon, and that solved the bitterness problem. One of our very favorite recipes!