Lip Smackin’ Chicken Francese

Chicken Francese is one dish that I always order at an Italian restaurant if it’s on the menu. I have tried for years to recreate the recipe at home but until now I just could not replicate that tantalizing buttery lemony taste. After some tweaking here and there I believe we have a winner! I had my sister in law (who by the way is Italian) try it and she approved as well!

Chicken Francese

5 from 3 votes

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Servings 2

Ingredients

  

• 2 Boneless skinless chicken breasts halved crosswise
• 2/3 cups Wondra Flour or Any All Purpose Flour if you cannot find Wondra. I prefer Wondra
• Salt to taste
• Freshly ground black pepper
• 2 Large Eggs
• 3 tbsp Milk
• 1/4 cup Vegetable Oil or any oil you choose
• 2 tbsp Lemon Juice
• 6 cloves Garlic chopped
• 1/2 cup Dry White Wine
• 1 cup Chicken Broth
• 1 /2 Lemon Thinly Sliced
• 4 tablespoons Butter Dont skimp!
• 1/4 cup Chopped Flat-Leaf Parsley

Instructions

 

• Start by cleaning the chicken breast of any excess fat.
  
• If the breasts are thick then slice them in half, giving you flat equal sized breasts.
• If the breast are still thicker than 1 ½ inches then pound the meat(with a meat mallet) till you reach the desired thickness. Make sure the breasts are of even thickness after pounding to ensure even cooking.
  
• Add flour( I used Wondra Flour) to a fairly shallow dish, season with salt and pepper to taste(add more or less according to your taste)
• Mix the flour mixture.
• In another dish, beat the eggs with 3 tablespoons milk.
• Heat the oil in a deep skillet over medium high heat.
• Season the chicken with salt and pepper on both sides, and then coat the chicken with the flour we seasoned earlier.
  
• Dip the chicken in the egg wash to coat both sides, letting the excess drip off.
• When the oil is nice and hot, add the cutlets and fry for 3-4 minutes on each side until golden, turning once. Remove the chicken and place on a baking rack to drain the excess oil.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
  
• Add garlic, white wine, chicken broth, and lemon juice, simmer for 6-7 minutes allowing the sauce to reduce slightly.
• Stir often till you reach your desired consistency
• Reduce the heat to medium low and add the butter.
• Return the chicken to the pan, and place the lemon slices on top of the cutlets.
• Simmer gently for 3 minutes to heat the chicken through.
• Season slightly with salt and pepper(OPTIONAL)
• Garnish with chopped parsley before serving with prepared pasta(I used linguine).

Notes

• Make ahead one box of any pasta of your choice.

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