Chicken Francaise Recipe

Prepare chicken breasts

If breasts are thick, butterfly each breast or slice horizontally to make 6 even cutlets about 1/2 inch thick. Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

Set up dredging station

Place the 1.5 cups flour in a shallow dish. In a second shallow bowl, whisk together 6 eggs, 1/2 cup milk, and 1/2 cup grated Parmesan until smooth. Heat a large wide skillet over medium-high heat and add 3 tbsp olive oil and 3 tbsp butter.

Dredge and cook chicken

Working in batches (do not crowd the pan), dredge each cutlet in flour, shaking off excess, then dip in the egg-Parmesan mixture, allowing excess to drip off. Add to the hot skillet and cook 2-3 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C). Add more oil/butter as needed between batches. Transfer cooked cutlets to a warm platter and tent with foil. Reserve any flavorful browned bits and a couple tablespoons of pan fat for the sauce.

Sweat aromatics

In a large sauté pan or the skillet used for chicken, melt 6 tbsp unsalted butter over medium heat. Add the 2 minced shallots and cook 2-3 minutes until softened but not browned. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Deglaze with wine

Pour in 2 cups dry white wine to deglaze the pan, scraping up browned bits from the bottom. Increase heat to medium-high and simmer until the wine is reduced by about half (roughly 6-8 minutes).

Build the sauce

Add 1 cup chicken stock, 3/4 cup fresh lemon juice, and 2 tsp lemon zest. Bring to a simmer and reduce for 3-4 minutes to meld flavors. Taste and season with 1 tsp salt and 1/2 tsp black pepper.

Finish the sauce

If using, stir in 1/4 cup heavy cream for silkiness and 2 tbsp rinsed capers. Cook another minute to warm through. Off heat, whisk in 1/4 cup chopped parsley and 2 tbsp cold unsalted butter (optional) one piece at a time to slightly thicken and gloss the sauce. If sauce is too thin, simmer 1-2 minutes to reduce; if too strong, add up to 2 tbsp extra stock.

Combine with chicken

Return the cooked chicken cutlets and any reserved pan juices to the sauce, spooning sauce over each cutlet. Simmer 1-2 minutes just to reheat chicken and marry flavors (do not overcook).

Arrange chicken on a warmed serving platter. Spoon additional sauce over the cutlets. Garnish with lemon slices and 2 tbsp chopped parsley. Serve immediately with extra sauce passed on the side.

Make-ahead and holding notes: You can prepare chicken through the dredging step and refrigerate for up to 6 hours before frying. The sauce can be made ahead and gently reheated; add 1-2 tbsp stock if needed. For catered service keep sauce warm in a low oven (200°F / 95°C) or in a warming pan and add cooked chicken just before serving to preserve texture.