Chicken Française Recipe

Introduction

Chicken Française is a simple, elegant dish featuring tender chicken cutlets in a bright lemon-butter sauce. Ready in about 25 minutes, it’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 2 boneless, skinless chicken breasts (or 4 thin chicken cutlets)
• 1 egg
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 lemon, zested and juiced
• 1/4 cup dry white wine (optional)

Instructions

1. Step 1: Prepare the chicken by slicing each breast in half horizontally to create four thin cutlets, or use pre-cut chicken cutlets.
2. Step 2: In a shallow dish, beat the egg. In another shallow dish, mix the flour with garlic powder, salt, and black pepper.
3. Step 3: Heat the butter and olive oil in a large skillet until the butter is sizzling and foaming.
4. Step 4: Dip each chicken cutlet first into the egg, then press it into the flour mixture to coat evenly.
5. Step 5: Place the coated chicken cutlets into the hot skillet and cook undisturbed for 5 minutes until golden brown on the first side.
6. Step 6: Flip the chicken and cook for another 4 minutes on the second side.
7. Step 7: Pour in the chicken broth, lemon zest, and lemon juice, adding white wine if using. Reduce the heat and simmer for 3-4 minutes until the chicken is cooked through and the sauce has slightly thickened. Ensure the chicken reaches an internal temperature of 165°F.
8. Step 8: Serve two chicken cutlets per person, optionally over pasta to catch the flavorful sauce.

Tips & Variations

• For extra flavor, add a sprinkle of fresh parsley or basil before serving.
• Use gluten-free flour to make this recipe suitable for gluten sensitivities.
• Substitute chicken broth with vegetable broth for a lighter sauce.
• If you prefer a thicker sauce, let it simmer a bit longer to reduce before serving.

Storage

Store leftover Chicken Française in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and avoid drying out the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used, but the cooking time may vary slightly. Make sure they are cooked through to 165°F internally.

Do I have to use white wine in the sauce?

No, the white wine is optional. You can omit it or replace it with additional chicken broth for a non-alcoholic version without sacrificing much flavor.

Chicken Française Recipe

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★★★★★

4.7 from 68 reviews

• Author: Matteo
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Chicken Française is a classic Italian-American dish featuring tender chicken cutlets lightly coated in seasoned flour, quickly pan-seared to a golden brown, and finished with a bright, tangy lemon and white wine sauce. This easy yet elegant recipe is perfect for a weeknight dinner or special occasion, delivering a flavorful, buttery sauce with fresh lemon juice and zest that complements the juicy chicken perfectly.

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Ingredients

Scale 1x2x3x

Chicken

• 2 boneless, skinless chicken breasts (or 4 thin chicken cutlets)
• 1 egg
• 1/2 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Cooking Fat

• 2 tablespoons butter
• 1 tablespoon olive oil

Sauce

• 1 cup chicken broth
• 1 lemon, zested and juiced
• 1/4 cup dry white wine, optional

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Instructions

1. Prepare the chicken: Lay each chicken breast flat on a cutting board. Using a sharp knife, split each breast in half horizontally to create two even cutlets per breast, resulting in 4 cutlets total. Alternatively, use pre-cut thin chicken cutlets.
2. Set up dredging stations: In a shallow dish, beat the egg. In a separate shallow dish, combine the flour, garlic powder, salt, and pepper.
3. Heat the pan: In a large skillet, melt the butter with olive oil over medium heat. When the butter starts sizzling and foaming, the pan is hot and ready for the chicken.
4. Coat the chicken: Dip each chicken cutlet first into the beaten egg, then into the seasoned flour mixture, pressing gently to ensure a thick, even coating on all sides.
5. Cook the chicken, first side: Place coated chicken cutlets in the hot skillet without moving them. Let them sear for about 5 minutes until golden brown, checking the color with tongs.
6. Cook the chicken, second side: Flip the cutlets and cook for another 4 minutes until golden and mostly cooked through.
7. Make the lemon sauce: After 5 minutes of cooking, pour in the chicken broth, lemon zest, and lemon juice into the skillet. If using, add the dry white wine. The sauce will bubble and boil. Reduce heat to low and simmer for 3-4 minutes to finish cooking the chicken and allow flavors to meld. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
8. Serve: Serve two chicken cutlets with the lemon sauce spooned over the top. Optionally, serve over pasta for a complete meal.

Notes

• You can substitute white wine with extra chicken broth for a non-alcoholic version.
• Butter and olive oil combination prevents butter from burning during searing.
• Ensure the chicken is fully cooked by checking the internal temperature is 165°F.
• Thin chicken cutlets cook faster and ensure a tender, juicy texture.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Keywords: Chicken Française, chicken cutlets, lemon chicken, Italian-American recipe, pan-fried chicken, lemon butter sauce