Lemony Chicken Francese tossed in a pan sauce with fresh parsley. This is a classic Italian dish that is bright and can be made with other proteins too – sole, shrimp etc!
A restaurant I would frequent had the most delicious chicken francese recipe that I would order every time I went. I never tried to make it before but always wondered how they got the chicken so tender and the sauce so tasty. I discovered that at home I could make a very similar dish and it would be just as good! The key here is pounding the chicken thin and not over cooking it! Remember the chicken will continue to cook after you take it out of the pan while the sauce is cooking.
This Chicken Francese recipe is great served over cauliflower if you are trying to watch your carbs, or serve it over an angel hair/orzo. There is something about the lemony sauce over spooned over a delicious side. The sauce is so good we soak it up.
- 1.25 thinly pounded chicken cutlets (about 6)
- 1/2 cup all purpose flour; for dredging
- pinch of garlic powder
- sprinkle of paprika
- salt and pepper to taste
- 3 eggs
- 3 tablespoons water
- 1/4 cup olive oil
- 3/4 cup chicken broth
- juice of one lemon (if lemon is not juicy use 2), and one lemon sliced for serving
- 2 tablespoons butter
- 2 tablespoons flour
- 2-3 tablespoons finely chopped flat-leaf parsley
- Pat the chicken breasts on a cutting board with a mallet until 1/4 inch thick (or buy thinly sliced chicken cutlets), season with salt and pepper.
- Put 1/2 cup of flour, paprika, garlic powder, pinch of salt and pepper in a shallow platter (mix to evenly distribute). In a wide bowl, beat 3 eggs with 3 tablespoons of water to make an egg wash. Heat a large cast iron skillet or saute pan over medium heat.
- When the pan is hot add 1/4 cup of olive oil. Once the oil is hot begin to dredge a chicken cutlet in the seasoned flour, then dip them into the egg wash coating completely, letting the excess drip off. Add to the hot oil and repeat with second chicken cutlet. If there is room in the pan you can add a third chicken cutlet, be careful not to over crowed (stick to 2 if not enough room). Cook for 2-3 minutes on each side or until golden brown turning once. Working in batches repeat with remaining chicken and move to a platter in single layer, cover with tin foil.
- Once all the chicken is cooked wipe out some of the oil in the pan, leaving the brown bits on the bottom of the pan. Add the chicken broth and let simmer until reduced scraping the brown bits from the bottom of the pan. Add the lemon juice and bring to a simmer. Whisk in the butter until fully incorporated. Note: If sauce is not thick enough (mine was not) take 1/4 cup of the liquid and put it in a bowl with two tablespoons of flour whisking, it will form a thick paste. Add that to the sauce and let it thin out again with remaining sauce, stir in the parsley.
- Return the chicken to the pan and drizzle the sauce over the top, garnish with additional lemon slices if desired.
Inspired by Food Network
Yes, you read that right – you dip the chicken in the flour and then the egg mixture! I was surprised but this is how you make chicken francese! Love how this recipe only uses 2 tablespoons of butter! P.S. It’s very lemony!
I wanted to share a special Christmas Present I received with you guys! This is a Dutch Oven and it can be used for so many different recipes. These come in handy because they go on the stove top and in the oven.
Pioneer Woman 7 Quart Dutch Oven – $79.99