Chicken Francese Recipe
Sauteed chicken dipped in egg, with lemon, butter and wine.
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Ingredients
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Chicken
Sauce
To Serve
Method
Chicken
Prepare chicken
Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound to 1/2-inch thickness). Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
Set up dredging station
Place 1 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk together 3 large eggs and 2 tbsp milk until smooth.
Dredge chicken
Coat each cutlet in flour, shaking off excess, then dip into the egg mixture, letting excess drip off. Return to plate and set aside.
Sauté chicken
Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 2 tbsp butter to the pan. When butter foam subsides, add chicken cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Transfer cooked cutlets to a warm plate and tent with foil.
Sauce
Deglaze
Pour in 3 fl oz dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half (1-2 minutes).
Build the sauce
Add 1 cup chicken stock, 3 tbsp fresh lemon juice and 1 tsp lemon zest. Bring to a gentle simmer and cook 3-4 minutes to slightly reduce and concentrate flavors.
Finish sauce
Reduce heat to low and whisk in the remaining 2 tbsp butter (add in small pieces) until glossy. Stir in 1 tbsp capers if using and 2 tbsp chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Return chicken to sauce
Return the cooked cutlets and any accumulated juices to the skillet. Spoon sauce over the chicken and simmer for 1-2 minutes to rewarm and meld flavors. Do not overcook chicken.
To Serve
Transfer chicken to a serving platter, spoon extra sauce over the top, garnish with additional parsley and lemon wedges. Serve immediately with pasta, rice, or roasted vegetables.