Chicken Francaise Recipe

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

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

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 Francese

Tyler Florence’s Chicken Francese recipe from Food Network is similar to veal piccata: a lemony, sauteed chicken cutlet finished with a smooth white wine sauce.

Prep: 0 20min0

Total: 0 40min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1074, Fat 41g, Saturated Fat 11g, Carbohydrate 12g, Fiber 1g, Sugar 2g, Protein 149g, Cholesterol 658mg, Sodium 1913mg

Ingredients:

• 4 skinless, boneless, chicken breasts (about 11/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, with rind, cut in thin rounds
• 1/2 cup dry white wine, such as Pinot Grigio
• 1 cup chicken broth
• 1/2 lemon, juiced
• 2 tablespoons unsalted butter
• 1/4 cup chopped flat-leaf parsley

Instruction:

1. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
2. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
3. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Chicken Francese

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.

Prep: 20min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 526 kcal, Carbohydrate 30 g, Protein 48 g, Fat 36 g, Saturated Fat 7 g, Cholesterol 306 mg, Sodium 415 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 3 to 4 chicken breasts (boneless and skinless, about 14 oz. to 16 oz. total)
• 1 cup flour
• Kosher salt
• Freshly ground black pepper
• 1 tsp garlic powder
• 4 eggs
• 2 tbsp Parmesan (grated)
• 4 tbsp fresh parsley (chopped (divided…2 tablespoons for batter, 2 for garnish))
• 4 tbsp 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)
• 1 ¼ cups chicken stock
• Juice of two fresh lemons (about 4 tablespoons)

Instruction:

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 1/8″ to 1/4″ in thickness.
2. Cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 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!

Simple Chicken Française Recipe

Forget chicken piccata — this simple chicken française recipe will become a classic weeknight favorite.

Prep: 15min

Total: 40min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 502 calories, Carbohydrate 5 g carbohydrates, Cholesterol 257 mg cholesterol, Fat 30 g fat, Fiber 1 g fiber, Protein 49 g protein, Saturated Fat 11 g saturated fat, servingSize 0 g, Sodium 444 mg , Sugar 2 g , Trans Fat 0 g

Ingredients:

• 1 lemon
• 4 boneless skinless chicken breasts (about 1.75 pounds)
• ½ cup, plus ½ tablespoon flour, divided
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• 3 tablespoons olive oil
• 1 cup chicken broth
• ¼ cup white wine
• 4 tablespoons butter
• 1 tablespoon chopped parsley, to garnish

Instruction:

1. Zest ½ the lemon, and set the zest aside for later. Cut the lemon in half. Squeeze the zested lemon half, and measure out 1 ½ tablespoons of lemon juice. Thinly, slice the remaining lemon half.
2. One by one, place the chicken breasts on one side of a large sheet of plastic wrap, and fold the other side over top. Pound it with a meat mallet until the chicken breast is a uniform thickness, about ⅓-inch thick.
3. Mix ½ cup of flour with the salt and pepper on a large plate. Crack the eggs into a wide, shallow bowl, and whisk well with a fork.
4. Dip the chicken breasts first into the egg, then into the flour mixture to coat.
5. Heat 1 ½ tablespoons of olive oil in a 12-inch nonstick skillet, then add 2 chicken breasts. Sautée until lightly browned on the bottom, about 5 minutes. Flip and cook for another 4 minutes or so, until the other side is lightly browned and the chicken is cooked through.
6. Remove the chicken breasts from the pan and set them aside, covering them with foil to keep warm. Add the remaining olive oil to the skillet, then repeat the cooking process with the other 2 chicken breasts.
7. Whisk ½ tablespoon of flour into the chicken broth until dissolved. Add the white wine to the pan, and let it simmer for 5 seconds. Add the chicken broth, butter, lemon juice, and lemon zest to the pan.
8. Simmer for 5 minutes, until the sauce thickens slightly. Taste and season it with salt and pepper, if necessary.
9. Add the chicken breasts back to the pan, along with the lemon slices and half of the parsley, and simmer for 2 minutes. Pour the extra sauce over the chicken, and garnish with the remaining parsley to serve.

Chicken Française

Chicken Francaise is chicken cutlet blanketed in a decadent sauce of fresh lemon that is offset with a good dry white wine, and a generous knob of sweet cream butter.

Prep: 20min

Total: 50min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 497 kcal, Carbohydrate 37 g, Protein 21 g, Fat 27 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 183 mg, Sodium 831 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 11 g

Ingredients:

• 2 boneless, skinless chicken breasts (each breast sliced in half lengthwise, pounded to 1/4″ thickness)
• 2 large eggs
• 2 tablespoons light cream (or milk)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter (divided)
• 1/4 cup Vidalia onion (chopped, or other sweet onion)
• 2 – 3 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1/4 cup lemon juice ( fresh squeezed, about 2 juicy lemons)
• 1 tablespoon lemon zest
• 2 cups chicken broth (I am using homemade chicken stock)
• Kosher salt (to taste)
• black pepper (to taste)
• parsley (fresh, chopped)
• 1 large lemon (sliced, about 6 to 8 thin slices)

Instruction:

1. Add the lemon slices to the sauce and then add the chicken cutlets back to the pan atop the lemon slices. Heat gently for 4 to 5 minutes, turning once, or until heated through.
2. Add the chicken to the serving bowl atop the pasta. Top the chicken with the sautéed lemon slices and garnish with minced parsley. Pour any remaining sauce in a sauce boat for serving at the table. Serve immediately.

Chicken Francaise Recipe

FAQ

What is Chicken Francese sauce made of?

What’s the difference between chicken piccata and Francese?

What’s the difference between chicken Francaise and Chicken Francese?