This easy to make chicken francese recipe is a classic American dish. With fried fillets and lemon-cream sauce, it's no wonder it is such a favorite.
- Serves: 2 persons
- 1large skinless, boneless chicken breast
- ¼cup all-purpose flour
- 2large eggs
- Kosher salt
- Freshly ground black pepper
- 2tablespoons lemon juice
- 4tablespoons olive oil
- 1 ½tablespoons butter
- 1small shallot, finely chopped
- ¼cup dry white wine
- ½cup chicken broth
- ½cup heavy cream
- ¼cup fresh, flat-leaf parsley, finely chopped
- Lemon wedges, optional
Step 1Gather the ingredients.
Step 2Cut chicken breast in half horizontally to create two thinner pieces.
Step 3Place flour into a shallow bowl large enough to hold the chicken breast. In another shallow bowl as above, beat eggs together with a generous pinch of salt, a few grinds of black pepper, and 2 tablespoons of lemon juice.
Step 4Heat oil and butter together in a nonstick frying pan over medium-high heat.
Step 5While pan is pre-heating, gently press both sides of chicken fillets into the flour and shake off any excess. Then dip into egg one at a time, lift to drain off any excess, then quickly transfer to the frying pan.
Step 6Cook fillets for 4 minutes on each side until golden brown and lightly crispy. Lift from pan carefully using a spatula, lay onto a plate and keep warm while you make the sauce.
Step 7Keep frying pan on medium heat, add the shallots, and stir well. Cook for 3 minutes to soften shallot.
Step 8Increase heat to medium-high, add white wine and stir, then let wine reduce by half.
Step 9While sauce is reducing, heat a small skillet and add lemon wedges, if using. Cook for 2 minutes on each side to slightly caramelize edges.
Step 10Add chicken broth and remaining lemon juice to sauce and stir well. Cook for 3 minutes, then stir in cream and parsley. Let bubble for a couple of minutes.
Step 11Serve chicken cutlets with sauce, lemon wedges (if using), and green vegetables, potatoes, or rice on the side.