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Chicken Francese is a beloved classic in Italian-American cuisine, celebrated for its delightful combination of flavors and its elegant presentation. This dish, with its tender chicken cutlets coated in a light, crispy batter and bathed in a luscious lemon-butter sauce, has won the hearts of food lovers across generations. It's no wonder that Chicken Francese has found its way into countless family recipes and restaurant menus, becoming a staple for both casual meals and special celebrations.

Chicken Francese

Discover the zesty twist on a classic favorite with Zesty Chicken Francese Delight! This Italian-American dish features tender chicken cutlets in a crispy batter, smothered in a bright lemon-butter sauce with fresh herbs, perfect for any occasion. Easy to prepare yet sophisticated enough for dinner parties, this recipe is sure to impress! Get your taste buds dancing and elevate your family meals with this delicious dish. #ChickenFrancese #ItalianCuisine #EasyRecipes #Foodie #CookingAtHome
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Ingredients
  

2 large boneless, skinless chicken breasts

Salt and black pepper, to taste

1 cup all-purpose flour, for dredging

2 large eggs

1 tablespoon water

1/4 cup unsalted butter

2 tablespoons olive oil

1/2 cup dry white wine (like Sauvignon Blanc)

Juice of 1 lemon

Zest of 1 lemon

1/2 cup chicken broth

1/4 cup grated Parmesan cheese

Chopped fresh parsley, for garnish

Instructions
 

Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Gently pound them to an even thickness, about 1/4 inch, and season both sides with salt and black pepper.

    Dredge the Chicken: Place the flour on a plate. In a shallow bowl, whisk together the eggs and water. First, coat each chicken cutlet in flour, shaking off the excess, then dip into the egg mixture, letting any excess drip off.

      Cook the Chicken: In a large skillet, heat the butter and olive oil over medium heat. Once hot, add the chicken cutlets in batches, cooking for about 3-4 minutes on each side or until golden brown. Remove the cooked chicken and set aside on a paper towel-lined plate.

        Make the Sauce: In the same skillet, add the white wine, scraping any brown bits from the bottom. Let it simmer for 2 minutes. Then, stir in the lemon juice, zest, and chicken broth. Bring it to a gentle bubble and cook for another 3-4 minutes until slightly reduced.

          Finish the Dish: Add the grated Parmesan cheese to the sauce, stirring until melted and combined. Return the cooked chicken to the skillet, spooning the sauce over it. Let it simmer for an additional 2-3 minutes to heat through.

            Serve: Plate the chicken cutlets and drizzle with the lemon-Parmesan sauce. Garnish with chopped fresh parsley and serve immediately, perhaps alongside a light salad or pasta to soak up the delicious sauce.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4