Dreamy Chicken Francese
Indulge in the sheer decadence of Chicken Francese, where delicate, golden-seared chicken cutlets meet a luscious, creamy sauce infused with bright lemon and fragrant garlic. This is comfort food elevated, perfect for a special occasion or when you simply crave a touch of culinary luxury.
Nutrition
-
Carbohydrate
15 g
-
Cholesterol
335 mg
-
Fiber
1 g
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Protein
37 g
-
Saturated Fat
27 g
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Sodium
1078 mg
-
Sugar
1 g
-
Fat
58 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
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Preheat oven to 200 degrees F (95 degrees C). (5 minutes)
02 Step
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Using a sharp knife, carefully slice each chicken breast horizontally into three thin cutlets. (10 minutes)
03 Step
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In a shallow dish, whisk together tapioca starch, flour, and 1/4 teaspoon salt. In a separate shallow dish, beat the eggs. (5 minutes)
04 Step
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Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. (2 minutes)
05 Step
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Dip each chicken cutlet first into the flour mixture, ensuring it's fully coated, then dredge in the beaten eggs, again making sure it's completely covered. (10 minutes)
06 Step
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Carefully place the coated chicken cutlets into the hot skillet, working in batches to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and cooked through. Remove the cooked chicken to a rimmed baking sheet fitted with a wire rack. (15 minutes)
07 Step
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Transfer the baking sheet with the chicken to the preheated oven to keep warm. (5 minutes)
08 Step
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Reduce heat to medium-low. Add the remaining 1 tablespoon butter to the skillet. Once melted, add the minced garlic and sauté until fragrant, about 1 minute. (3 minutes)
09 Step
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Pour in the heavy cream, chicken broth, Pinot Grigio wine, and lemon juice. Stir in the chopped parsley, 1/2 teaspoon salt, and black pepper. (2 minutes)
10 Step
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Simmer the sauce, stirring constantly, until it has thickened slightly and reduced, about 5-7 minutes. Be careful not to let the sauce boil too vigorously, as it may separate. (7 minutes)
11 Step
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Remove the chicken from the oven and arrange on serving plates. Spoon the creamy sauce generously over the chicken and serve immediately. (2 minutes)
For extra flavor, try adding a pinch of red pepper flakes to the sauce for a subtle kick.
If you don't have Pinot Grigio, a dry Sauvignon Blanc or Chardonnay will also work well.
Make sure not to overcrowd the pan when cooking the chicken, this will ensure it gets a nice golden crust.
If the sauce becomes too thick, add a splash of chicken broth to thin it out.
Garnish with extra fresh parsley or a lemon wedge for a beautiful presentation.
RECIPE REVIEWS
Avarage Rating:
4.3/ 5 ( 16 Ratings)
Total Reviews: (5)
Ana Runte
Mar 18, 2025This is my new go-to recipe for Chicken Francese! It's easy to follow, and the results are restaurant-quality.
Cheyenne Keeling
Feb 23, 2025This recipe is fantastic! The sauce is so rich and flavorful, and the chicken comes out perfectly tender.
Nikita Toy
Feb 13, 2025I made this for a dinner party, and it was a huge hit! Everyone raved about it. Definitely a keeper!
Clementina Kreiger
Jan 30, 2025The sauce was a little too thick for my liking, but I just added a bit more chicken broth, and it was perfect!
Neva Hagenes
Dec 14, 2024Delicious and easy to make! The lemon and garlic flavors really shine through.