Description
This Chicken Francaise is a restaurant-quality dish featuring crispy, golden chicken cutlets smothered in a silky lemon butter sauce. This Italian-American favorite is easy to make and perfect for weeknight dinners or special occasions. Ready in under 40 minutes, it’s best served with pasta, mashed potatoes, or crusty bread to soak up the flavorful sauce!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
- ½ cup all-purpose flour (for dredging)
- 2 large eggs
- 2 tbsp milk (for egg wash)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp unsalted butter (for frying)
- 2 tbsp olive oil (for frying)
For the Lemon Butter Sauce:
- ½ cup white wine (Chardonnay recommended)
- ¾ cup chicken broth
- Juice of 1 lemon
- 1 lemon, thinly sliced
- 2 tbsp unsalted butter (for a rich finish)
- Fresh parsley, chopped (for garnish)
Ingredient Substitutions:
- No wine? Use extra chicken broth + a splash of apple cider vinegar.
- Gluten-free? Use gluten-free flour or almond flour.
- Dairy-free? Swap butter for extra olive oil.
Instructions
Step 1: Prepare the Chicken
- Pound chicken breasts between plastic wrap until ½-inch thick.
- Season both sides with salt, black pepper, garlic powder, and paprika.
Step 2: Dredge & Coat
- In a shallow bowl, place flour.
- In another bowl, whisk eggs and milk.
- Dredge chicken in flour, shaking off excess.
- Dip into egg wash, ensuring full coating.
Step 3: Pan-Fry the Chicken
- Heat butter and olive oil in a large skillet over medium-high heat.
- Cook chicken 3-4 minutes per side until golden brown.
- Transfer to a plate and cover with foil to keep warm.
Step 4: Make the Lemon Butter Sauce
- In the same skillet, sauté lemon slices for 1 minute.
- Deglaze pan with white wine, scraping up browned bits.
- Add chicken broth and lemon juice, then simmer for 5 minutes.
- Whisk in butter for a smooth, glossy sauce.
Step 5: Finish & Serve
- Return chicken to skillet, spooning sauce over the top.
- Simmer for 2-3 minutes to absorb flavors.
- Garnish with chopped parsley and serve hot.
Notes
- For extra crispiness: Let the coated chicken rest for 5 minutes before frying.
- For a thicker sauce: Simmer longer or stir in 1 tsp cornstarch slurry.
- For a milder lemon flavor: Use half the lemon juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: lunch
- Method: Pan-Frying
- Cuisine: Italian-American
Keywords: chicken francaise