Chicken Francese is quick and easy enough for a weeknight meal yet elegant enough for company. It’s so flavorful and bursting with flavor and will become a staple in your weeknight dinner rotation!. You can make this restaurant favorite at home in about 40 minutes!
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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
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3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
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1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
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Kosher salt
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Freshly ground black pepper
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1 tsp garlic powder
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4 eggs
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2 tbsp Parmesan grated
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4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
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4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
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4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
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4 garlic cloves minced
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¼ teaspoon red pepper flakes more, to taste
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½ cup dry white wine ie, Pino Grigio
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1 ¼ cups chicken stock
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Juice of two fresh lemons about 4 tablespoons
Instructions
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Notes
- Prepare the sauce separate from the chicken cutlets. Place the cutlets on the serving dish and then pour the sauce over the cutlet. If you simmer the cutlets in the sauce, it can cause the egg batter to pull away from the chicken.
- The cutlets and sauce can be prepared several hours in advance of serving. Re-heat the cutlets in a low-temp oven and gently warm the sauce on the stove.
- The sauce can be frozen for up to 2 months.
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