Chicken Francese
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This Chicken Francese recipe combines tender, lightly battered chicken with a delicious lemon-butter sauce. The dish is elegant yet easy to prepare, making it perfect for both weeknight dinners and special occasions.
Ingredients
Instructions
Season the chicken cutlets with salt and pepper on both sides.
In a shallow bowl, mix together 1/4 cup flour and garlic powder. In another shallow bowl, whisk together the eggs and milk until well combined.
Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the egg-milk mixture, coating both sides.
Heat olive oil in a large skillet over medium-high heat. Add the coated chicken cutlets and fry for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.
Wipe down the skillet with a paper towel. Melt the butter in the same skillet over medium heat. Whisk in 2 tablespoons flour until it starts to thicken.
Add the white wine to the skillet and bring to a boil for 1 minute. Stir in the chicken broth and lemon juice, whisking until the sauce has thickened slightly.
Return the chicken cutlets to the skillet and spoon the lemon sauce over them. Garnish with chopped parsley and lemon slices.
Serve the Chicken Francese immediately over pasta, rice, or with your favorite sides. Enjoy!
Nutrition
- Calories
- 459 cal
