Chicken Francese is made with boneless chicken breast and a light creamy lemony sauce. The chicken is pounded to flatten it out and achieve an even cooking for the entire breast. Then it is coated with flour an pan fried with a little olive oil for abut 6 minutes. It’s the perfect weeknight dinner! This recipe has been lightened up by using less butter for the sauce and less oil during the cooking process. Honestly I can’t imagine eating a heavier version. This is perfect as it is! Serve it with a salad and some crusty bread for a complete meal.
I made this a few months ago for the first time and I knew right away that I had to share the recipe with you guys. I know you love quick weeknight dinners just as much as you love desserts. Right?
Recipe from Cuisine at Home
- 2 boneless, skinless chicken breasts (6-8 oz. each) -- cut crosswise into four pieces
- 1/2 cup all-purpose flour, combined with 1/4 tsp. each kosher salt and black pepper
- 2 egg whites, beaten with 1 T. skim milk or water
- 4 teaspoons olive oil, divided
- 1 Tablespoon olive oil
- 1/4 cup minced onion
- 1 Tablespoon all-purpose flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 Tablespoon unsalted butter
- 2 Tablespoons chopped fresh parsley -- divided
- 1/2 teaspoon each kosher salt and black pepper
- 1 lemon -- thinly sliced
- Preheat oven to 200° with a baking sheet topped with a wire tack inside.
- For the chicken, place pieces inside a resealable plastic bag with a little water added. Pound pieces with the flat side of a meat mallet until 1/4-inch thick to form cutlets.
- Dredge cutlets in 1/2 cup flour mixture; shake off excess. Evenly coat cutlets in egg mixture, allowing excess to drip off. Dredge cutlets again in flour mixture; shake off excess.
- Heat 2 tsp. oil in a large nonstick skillet over medium-high. Cook half the cutlets until golden on both sides, about 6 minutes total, then transfer to prepared baking sheet in oven to keep warm; repeat with remaining 2 tsp. oil and cutlets.
- For the sauce, heat 1 Tbsp. oil in the same skillet over medium; add onion and cook until softened, 2-3 minutes. Add 1 Tbsp. flour and cook 1 minute.
- Whisk in broth, wine, and lemon juice, increase heat to medium-high and bring sauce to a boil, whisking constantly. Reduce heat to medium and cook, whisking occasionally, until mixture reduces slightly and thickens.