Make at Home Restaurant Style Meals: Chicken Francese [RECIPE]
I’m a sucker for Italian food, but who can afford to eat out every night? Not this girl! Chicken Francese is one of my favorite dishes, so I was determined to find a way to make it at home and I did and it was delicious! If it doesn’t turn out the way you expect, I recommend trying again before writing it off. I had to play around with the recipe before I got it where I wanted it. One of the greatest things about cooking is that you learn as you go and can customize your dish as you go along.
- 4 skinless, boneless, chicken breasts cutlets (about 1-1/2 pounds)
- All-purpose flour, for dredging
- Salt and ground black pepper
- 4 large eggs
- 3 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, cut into thin rounds, but leave the rind on
- 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
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. If you don’t have a meat mallet, you can do what I did (yeah, I really did this):
Put some flour in a shallow platter and season with a good 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. 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. If your hands don’t look like this, then maybe you’re not having fun!
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.