Chicken Francese

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets coated in a light and flavorful egg batter, pan-fried until golden, and served with a tangy lemon butter sauce. Here’s how to make it:

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts, pounded to an even thickness
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the lemon butter sauce:

• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Season both sides of the chicken breasts with salt and pepper.
2. In a shallow dish, place the flour and season with salt and pepper. In another shallow dish, beat the eggs with the grated Parmesan cheese and chopped parsley.
3. Dredge each chicken breast in the flour mixture, shaking off any excess, then dip it into the egg mixture, coating it evenly.
4. In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts to the skillet, working in batches if necessary to avoid overcrowding the pan.
5. Cook the chicken breasts for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
6. In the same skillet, add the chicken broth, lemon juice, lemon zest, and minced garlic. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
7. Reduce the heat to low and add the butter to the skillet. Swirl the skillet to melt the butter into the sauce, then let it simmer for 2-3 minutes to thicken slightly.
8. Stir in the chopped parsley and season the sauce with salt and pepper to taste.
9. Return the chicken breasts to the skillet, turning them to coat evenly in the lemon butter sauce. Let them warm through for another minute or so.
10. Serve the chicken Francese hot, garnished with additional chopped parsley if desired. Optionally, serve with pasta, rice, or vegetables on the side.

Enjoy your delicious chicken Francese with its tangy and buttery lemon sauce!