Description
A classic Italian-American favorite, this Chicken Francese Sauce Recipe features tender chicken cutlets dipped in egg, lightly fried, and simmered in a rich lemon-butter wine sauce. Elegant enough for entertaining yet simple enough for a weeknight meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (sliced into cutlets)
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- 1 cup chicken broth (low-sodium preferred)
- 2 lemons (1 juiced, 1 sliced)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Slice chicken into thin cutlets and season with salt and pepper.
- Dredge each cutlet in flour, then dip into beaten eggs.
- Heat olive oil and 2 tbsp butter in a skillet. Fry chicken until golden brown, 2–3 minutes per side. Remove and set aside.
- In the same pan, sauté garlic briefly. Add white wine and simmer until reduced.
- Stir in chicken broth and lemon juice. Simmer 5 minutes.
- Whisk in 1 tbsp butter to finish the sauce.
- Return chicken to skillet, spoon sauce over, and simmer 2–3 minutes.
- Garnish with lemon slices and parsley. Serve hot.
Notes
- Use fresh lemon juice for best flavor.
- Don’t overcrowd the pan when frying chicken.
- Adjust lemon to taste if you prefer a milder sauce.
Nutrition
- Serving Size: 1 cutlet with sauce