Dreamy Chicken Francese

Dreamy Chicken Francese
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    3 People
  • VIEWS
    49

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.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    335 mg
  • Fiber
    1 g
  • Protein
    37 g
  • Saturated Fat
    27 g
  • Sodium
    1078 mg
  • Sugar
    1 g
  • Fat
    58 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 200 degrees F (95 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View Using a sharp knife, carefully slice each chicken breast horizontally into three thin cutlets. (10 minutes)

Image Step 03
03 Step

Recipe View In a shallow dish, whisk together tapioca starch, flour, and 1/4 teaspoon salt. In a separate shallow dish, beat the eggs. (5 minutes)

Image Step 04
04 Step

Recipe View Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. (2 minutes)

Image Step 05
05 Step

Recipe View 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)

Image Step 06
06 Step

Recipe View 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)

Image Step 07
07 Step

Recipe View Transfer the baking sheet with the chicken to the preheated oven to keep warm. (5 minutes)

Image Step 08
08 Step

Recipe View 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)

Image Step 09
09 Step

Recipe View 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)

Image Step 10
10 Step

Recipe View 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)

Image Step 11
11 Step

Recipe View 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.

Harry Hoppe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 16 Ratings)
Total Reviews: (5)
  • Ana Runte

    This is my new go-to recipe for Chicken Francese! It's easy to follow, and the results are restaurant-quality.

  • Cheyenne Keeling

    This recipe is fantastic! The sauce is so rich and flavorful, and the chicken comes out perfectly tender.

  • Nikita Toy

    I made this for a dinner party, and it was a huge hit! Everyone raved about it. Definitely a keeper!

  • Clementina Kreiger

    The sauce was a little too thick for my liking, but I just added a bit more chicken broth, and it was perfect!

  • Neva Hagenes

    Delicious and easy to make! The lemon and garlic flavors really shine through.

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