Chicken Francese is a classic Italian-American dish that brings together tender chicken cutlets and a luscious lemon-butter sauce, creating a delightful balance of flavors that is sure to impress. The chicken is lightly battered and pan-fried to golden perfection, then enveloped in a bright and zesty sauce that elevates it to a whole new level. This dish is not only delicious but also easy to prepare, making it a perfect choice for weeknight dinners or special occasions.
Why You Will Love This Recipe
You will absolutely love this Chicken Francese recipe for its incredible flavor profile and straightforward cooking method. The bright lemon notes paired with the richness of butter create a sauce that is both refreshing and comforting. Moreover, this dish is a great fit for those looking for a satisfying yet relatively light meal, as it’s made with lean chicken and fresh ingredients. It’s quick to prepare, requiring only about 30 minutes from start to finish, making it perfect for busy weeknights or for impressing guests without spending all day in the kitchen.
Tips and Tricks
- Use thin chicken cutlets for even cooking and a crispy exterior. If you have whole chicken breasts, slice them in half horizontally or pound them to an even thickness.
- Prepare your ingredients and workspace before you start cooking to streamline the process. This includes measuring out flour, eggs, and lemon juice.
- For a more flavorful sauce, add a splash of white wine to the pan after sautéing the chicken and let it reduce before adding the butter and lemon juice.
- Use fresh lemon juice for the best flavor; the bottled stuff just doesn’t compare!
Common Mistakes to Avoid
- Overcooking the chicken can lead to dry, tough meat. Cook just until golden brown and the internal temperature reaches 165°F.
- Using too much flour when dredging can lead to a heavy coating. A light dusting works best for a crispy texture.
- Don’t skip the step of letting the chicken rest after cooking; this helps it retain its juices.
- Be cautious with the seasoning. While the sauce is tangy, it doesn’t need a lot of salt since the butter and chicken provide flavor.
Make Ahead Tips
You can prep the chicken cutlets and store them in the refrigerator for up to 24 hours before cooking. Just be sure to keep them covered. Additionally, the lemon-butter sauce can be made ahead of time and stored in an airtight container in the fridge for up to three days. Just reheat gently before serving.
Recipe Variations
- For a twist, try adding capers to the sauce for a briny flavor that complements the lemon.
- Substitute chicken with thinly sliced veal or even shrimp for a seafood version of Francese.
- For a healthier option, use whole wheat flour for dredging or bake the chicken instead of frying.
How to Serve
To serve Chicken Francese, place the chicken cutlets on a warm plate and generously drizzle the lemon-butter sauce over the top. Garnish with freshly chopped parsley for a pop of color. This dish pairs beautifully with a side of creamy mashed potatoes or a light arugula salad dressed in lemon vinaigrette.
Pairing Suggestions
For drink pairings, a crisp Sauvignon Blanc or a light Pinot Grigio beautifully complements the lemony flavors of the dish. If you prefer cocktails, a classic gin and tonic with a slice of lemon works wonderfully. As for sides, consider serving a simple garlic bread or roasted seasonal vegetables for a complete meal.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the chicken tightly in plastic wrap and then place it in a freezer-safe bag for up to 2 months. When reheating, do so gently in a skillet to prevent the chicken from drying out.
Equipment Needed
- A large skillet or frying pan for cooking the chicken.
- A shallow dish for dredging the chicken in flour and egg.
- A meat mallet or rolling pin for pounding the chicken to an even thickness.
Dietary Adaptations
To make Chicken Francese gluten-free, substitute regular flour with a gluten-free flour blend or cornstarch. For a dairy-free version, use olive oil instead of butter and coconut cream mixed with lemon juice for a creamy sauce.
Seasonal Adaptations
In the spring and summer, fresh herbs like basil or thyme can be added to the sauce for an aromatic touch. During the colder months, you might consider serving this dish with roasted root vegetables for a heartier meal.
Cost Breakdown
This Chicken Francese recipe is budget-friendly, costing approximately $10-$15 for four servings, depending on local prices. To save further, buy chicken in bulk and freeze what you don’t use right away.
Kitchen Hacks
- To quickly zest a lemon, use a microplane grater and be careful to only remove the yellow part, avoiding the bitter white pith.
- To prevent tears while slicing onions, chill them in the refrigerator for 30 minutes before cutting.
Recipe FAQs
- Can I use frozen chicken? Yes, just ensure it’s fully thawed before cooking.
- What can I substitute for lemon? Lime juice can be used for a different citrus flavor, though it will change the dish’s character.
- How long does it take to cook chicken? Thin cutlets will take about 3-4 minutes per side over medium heat.
Chicken Francese
Chicken Francese is a classic Italian-American dish that brings together tender chicken cutlets and a luscious lemon-butter sauce, creating a delightful balance of flavors that is sure to impress.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1/2 cup unsalted butter
- Juice of 2 lemons (about 1/2 cup)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Season the flour with salt and pepper in a shallow dish. In another dish, whisk the eggs and water together until well combined.
- Dredge each chicken cutlet in flour, shaking off the excess, then dip into the egg mixture, allowing the excess to drip off.
- In a large skillet, melt 1/4 cup of butter over medium heat. Once melted and bubbling, add the chicken cutlets in batches, cooking for about 3-4 minutes on each side until golden brown. Remove and keep warm.
- In the same skillet, add the remaining butter and lemon juice. Whisk until smooth and combined. If desired, add a splash of white wine and let it reduce for a minute.
- Return the chicken to the skillet, spoon the sauce over it, and let it heat through for another minute.
- Serve immediately, garnished with fresh parsley.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 596Total Fat 30gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 12gCholesterol 256mgSodium 240mgCarbohydrates 36gFiber 2gSugar 8gProtein 44g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Chicken Francese is a delightful dish that combines simplicity with elegance, perfect for any occasion. By following this recipe and incorporating the tips and tricks provided, you’ll create a meal that not only satisfies but also impresses. Whether you’re cooking for family or entertaining guests, this dish is sure to be a hit at your table. Enjoy the burst of flavors and the joy of cooking!
