Description
Chicken Francaise is a classic Italian-American dish featuring tender chicken cutlets coated in a seasoned flour and egg batter, pan-fried to golden perfection, then smothered in a tangy lemon butter sauce with hints of white wine and fresh parsley. This recipe delivers a flavorful and comforting meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken Cutlets
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon granulated garlic
- 2 large eggs
- 2 tablespoons milk (we use oat milk for dairy free)
- 1 1/2 lbs boneless skinless chicken breasts (thinly sliced)
- Avocado oil (for pan frying)
Lemon Butter Sauce
- 4 tablespoons butter (we use country crock plant butter for dairy free)
- 1 lemon (sliced)
- 2 tablespoons all-purpose flour
- 3/4 cup white wine (or chicken broth)
- 1 1/2 cups chicken broth
- 1 lemon (juiced)
- Fresh parsley (for garnish)
Instructions
- Prepare the flour mixture: In a large shallow bowl, combine the all-purpose flour, kosher salt, pepper, and granulated garlic. Stir well to evenly distribute the seasonings and set aside.
- Whisk eggs and milk: In a separate bowl, whisk together the eggs and milk until fully blended to create the egg wash for the chicken.
- Heat the pan with oil: Add enough avocado oil to a frying pan to just cover the bottom. Heat the pan over medium-high heat until the oil is shimmering and hot.
- Coat the chicken: Dip each thinly sliced chicken breast first into the seasoned flour mixture, then into the egg wash, ensuring each piece is well coated.
- Pan fry the chicken: Place the coated chicken pieces in the hot oil in a single layer without overcrowding. Cook for 4-5 minutes on each side, depending on thickness, until the chicken is golden brown and reaches an internal temperature of 165°F.
- Keep chicken warm: Remove the cooked chicken from the pan and keep it warm in an air fryer set to low or in a low-temperature oven while you prepare the sauce.
- Make the lemon butter sauce: In a large skillet, melt the butter over medium heat and add the lemon slices. Cook until the butter melts and the lemon slices become fragrant, about 2 minutes. Remove the lemon slices and set aside for garnish.
- Thicken the sauce: Add the 2 tablespoons of flour to the melted butter and whisk constantly to combine and cook out the raw flavor.
- Add liquids and simmer: Pour in the white wine (or chicken broth), chicken broth, and fresh lemon juice. Stir and let the sauce simmer for about 5 minutes or until it thickens to your desired consistency. Season with salt and pepper to taste.
- Combine chicken and sauce: Return the warm chicken to the skillet, spoon the lemon butter sauce over it, and garnish with the cooked lemon slices and fresh parsley before serving.
Notes
- For a dairy-free version, use plant-based butter and oat milk as indicated in the ingredients.
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
- To keep chicken warm without drying it out, use a low heat setting in an oven or an air fryer.
- The lemon butter sauce can be adjusted with chicken broth if white wine is not available.
- Serve Chicken Francaise with pasta, rice, or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Francaise, Lemon Butter Chicken, Pan Fried Chicken, Italian Chicken Recipe, Easy Dinner Recipes, Chicken Cutlets
