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.
Ingredients
Scale
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
Instructions
- 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.
- Set up dredging stations: In a shallow dish, beat the egg. In a separate shallow dish, combine the flour, garlic powder, salt, and pepper.
- 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.
- 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.
- 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.
- Cook the chicken, second side: Flip the cutlets and cook for another 4 minutes until golden and mostly cooked through.
- 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).
- 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
