Chicken Francaise Recipe
Make Chicken Francaise Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Sauce & Finish
Method
Chicken
- 1
Prep the chicken
Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness about 1/4-1/2 inch thick. If breasts are very large, slice them horizontally to create 2 cutlets each.
- 2
Season and set up dredging station
Combine flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper on a shallow plate. In a shallow bowl whisk together eggs, milk and grated Parmesan (if using). Season the chicken on both sides with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
- 3
Dredge the chicken
Working with one piece at a time, coat each chicken cutlet lightly in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then return briefly to the flour for a light second coat (optional for extra crispness). Place on a wire rack or plate while you heat the pan.
- 4
Pan-fry until golden
In a large skillet over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the fat is hot and shimmering (but not smoking), add 2 chicken cutlets without crowding. Cook 2-3 minutes per side until golden brown and just cooked through (internal temperature 165°F/74°C). Transfer to a warm plate and keep loosely covered. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the pan and repeat with remaining cutlets.
Sauce & Finish
- 5
Deglaze the pan
Lower the heat to medium. If the pan looks dry, add a splash (about 1 tablespoon) of chicken broth or wine. Pour the white wine (or alternate) into the hot skillet to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
- 6
Add liquids and capers
Add the chicken broth, lemon juice, and lemon zest to the pan. Stir to combine and bring the mixture to a gentle simmer. Cook 3-4 minutes to meld flavors. Stir in the capers.
- 7
Thicken the sauce (optional)
If you prefer a slightly thicker sauce, whisk the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1 minute until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
- 8
Combine and finish
Return the cooked chicken to the skillet, spooning the sauce over each piece. Warm the chicken in the sauce for 1-2 minutes (do not overcook). Remove from heat and stir in the remaining tablespoon of butter for a glossy finish. Sprinkle chopped parsley over the chicken.
- 9
Serve
Plate the chicken and spoon extra sauce over each portion. Serve immediately with reserved lemon wedges if desired. Recommended accompaniments: angel hair pasta, rice, or roasted vegetables.