Chicken Francese

This Chicken Francese recipe is an absolute favorite of ours.  It’s so flavorful and bursting with flavor.

Oh, it’s doesn’t get much better than this dish!

Delicious and beautiful, all at the same time!

chicken-francese-recipe

Watch us show you how easy it is to make this incredibly delicious dish.

It’s so good and a lot of fun to make!

 

The ingredients in this dish are simple and work beautifully together.

The simplicity of this dish is really what makes it shine. White wine and lemon and egg…doesn’t get much better than that!

chicken francés recipe

Chicken Frances is similar to Chicken Picatta, but the real difference is that “the egg is on the outside.”

You dredge in seasoned flour first, and then egg with herbs.

This is going to be good.

chicken francés recipe

Make sure the chicken cutlets are nice and thin. You can easily place them in a large freezer bag and pound them until they are about an 1/8″ thick.

Then cook them in the olive oil until beautifully browned. You can keep them warm in a low-temp oven. Resist the urge to put the breaded cutlets in the sauce, this often causes the egg ‘breading’ to fall away from the chicken cutlet.

chicken francés recipe

And then the sauce. Oh, that sauce.

White wine, chicken stock, garlic…and some butter.  

Divine.

chicken francés recipe

The presentation is just beautiful, too.

Finish it with a squeeze of fresh lemon, and your guest will be so impressed!

Yes!

chicken francés recipe

And this amazing dish can literally come together in 30 minutes.  Perfect for a weeknight meal.  But impressive enough to serve to guests on a special dinner party.  Serve with salad and crusty Italian bread.  Just amazing.  100% Loon Approved!

chicken-francese-recipe

Now, it’s time to make this incredible Chicken Francese Recipe!

Chicken Francese
 
Prep time
Cook time
Total time
 
This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4
Ingredients
  • 3 to 4 boneless and skinless chicken breasts (about 14 oz. to 16 oz. total)
  • 1 cup flour, for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon garlic powder
  • 4 eggs
  • 2 tablespoons Parmesan, grated
  • 4 tablespoon fresh parsley, chopped (divided...2 tablespoons for batter, 2 for garnish)
  • 4 tablespoons olive oil (divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce)
  • 4 tablespoons unsalted butter (divided...2 for sautéing the chicken, 2 for the sauce)
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (more, to taste)
  • ½ cup dry white wine (ie, Pino Grigio)
  • 1½ cups chicken stock
  • Juice of two fresh lemons (about 4 tablespoons)
Instructions
  1. Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to ⅛" to ¼" in thickness.
  2. Cut each pounded chicken piece into halves, or thirds. Set aside.
  3. Pour the flour onto a platter or plate. Add ½ teaspoon of salt, ½ teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
  4. In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
  5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
  6. Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter.
  7. Place the coated chicken into the hot skillet, 2 at a time.
  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
  9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
  10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
  11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
  12. Add garlic and crushed red pepper, cook until soft, about 3 minutes.
  13. Add the reserved 2 tablespoons of seasoned flour, and mix completely. Add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
  14. Add white wine and chicken stock and bring to a boil. Reduce the heat.
  15. Add the lemon juice. Stir until slightly thickened.
  16. Season with a healthy pinch of salt and pepper.
  17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
  18. Taste and adjust seasonings, if necessary.
  19. Place cutlets on plates, or platter, and pour sauce over the top.
  20. Garnish with remaining parsley.
  21. Enjoy!

 

10 Comments

    • Hi Diane, you can freeze this, but for best results, I would recommend serving it as close to preparation as possible. But yes, you can make this recipe ahead of time and freeze. Make sure to completely cool before freezing and then thaw in the refrigerator for 24 hours then heat in a 350 oven for 20 minutes, or until heated and bubbly. If you go for it, let us know how it turned out! All the best, Kris & Wesley

  • We loved it, my husband is Italian and I made this at his request for Father’s Day, I was so nervous, but I followed the recipe to the letter and he said it was the best he’s ever tasted even in restaurants! I was so happy…..

    Thanks so much

  • Am I doing something wrong with the sauce? It’s like watery and not much flavor. Just tastes like watery lemony butter or something and isn’t thick at all, even after adding cornstarch also.

    • HI Sarah, so sorry the sauce didn’t turn out so great. It really depends how much fat/oil is in the skillet when you add the flour to create the roux. I would try adding 2 (maybe even 3 tablespoons of the flour)…it should really be close to the same amount of fat (oil/butte) that is in the pan. Stir that for a couple minutes to create a roux. That will eliminate any of the flour taste. And then proceed from there. This is definitely one of those recipes that I taste as I go, and adjust seasoning accordingly. I think with these adjustments and maybe adding a pinch more salt, you’ll get great results. I’ve updated the recipe to include these tips. Try it again. I literally just made this again two nights ago for The Loon and I, and it was crazy good. Let me know if this helps, and if you give it another go. Thanks much, Kris.

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