Chicken Francese

If you’re looking for a restaurant-quality meal that’s elegant yet easy enough for a weeknight, Chicken Francese is the perfect choice. This Italian-American classic features lightly breaded chicken cutlets dipped in a lemony egg batter, pan-fried to golden perfection, and finished in a creamy lemon-butter sauce. With its bright and savory flavors, it’s a dish that instantly elevates your dinner table.

Ingredients

For the Chicken:

• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1/4 cup lemon juice
• 1/4 cup grated parmesan cheese
• 4 large eggs, lightly beaten
• 4 boneless skinless chicken breasts, sliced in half horizontally to make 8 thin pieces
• 1/4 cup olive oil
• 4 tablespoons salted butter

For the Sauce:

• 3 tablespoons minced garlic (about 6 cloves)
• 2 tablespoons salted butter
• 1/2 lemon, thinly sliced
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 1/2 cup lemon juice
• 1 tablespoon lemon zest (about 2 lemons)
• 1/2 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Prepare the Chicken: In a shallow bowl, mix together flour, salt, and pepper. In another bowl, whisk eggs with lemon juice and parmesan cheese.
2. Coat the Chicken: Dredge each chicken piece in the flour mixture, then dip into the egg mixture until fully coated.
3. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden and cooked through (internal temperature should reach 165°F). Transfer to an oven-safe dish and set aside.
4. Make the Sauce: In the same pan, melt butter and sauté minced garlic and lemon slices for about 3–4 minutes until the garlic turns golden and the lemons lightly brown. Add chicken broth, lemon juice, lemon zest, and heavy cream. Whisk in 2 tablespoons of flour to thicken, then simmer for about 15 minutes until the sauce slightly reduces.
5. Bake and Serve: Pour the sauce over the chicken and bake at 350°F for 10 minutes. Garnish with chopped parsley and serve immediately.

Serving and Storage Tips

Serving Tips:

• Serve Chicken Francese immediately after baking to enjoy its rich, creamy sauce and crisp chicken texture.
• Pair it with spaghetti, angel hair pasta, or mashed potatoes to soak up the luscious lemon-butter sauce.
• Add a side of steamed asparagus, sautéed spinach, or roasted green beans for a balanced, elegant meal.
• Sprinkle freshly chopped parsley or basil and a bit of grated parmesan right before serving for a restaurant-style finish.
• For a gourmet touch, serve with a glass of Pinot Grigio or Sauvignon Blanc to complement the lemony flavor.

Storage Tips:

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat to avoid overcooking the chicken.
• Freeze: You can freeze cooked chicken (without the sauce) for up to 2 months. When ready to serve, thaw overnight and make fresh sauce.
• Reheat: Warm leftovers on the stovetop over medium-low heat or in the oven at 300°F until heated through. Add a splash of broth or cream to restore the sauce’s smooth texture.
• Meal Prep: Cook and store chicken and sauce separately in containers. Combine just before serving to maintain the crispy texture.

Variations

1. Lemon Wine Chicken Francese: Add ½ cup of dry white wine (like Chardonnay) to the sauce for a sophisticated depth of flavor.
2. Garlic-Heavy Francese: Double the amount of minced garlic for a bolder, aromatic punch.
3. Creamy Mushroom Francese: Add 1 cup of sliced mushrooms when sautéing garlic for a hearty twist.
4. Caper & Lemon Francese: Stir 2 tablespoons of capers into the sauce for tangy, briny flavor.
5. Herbed Francese: Mix fresh basil, thyme, or oregano into the sauce for a fragrant, Italian-inspired version.
6. Spinach Chicken Francese: Add fresh spinach leaves to the sauce at the end for color and nutrition.
7. Parmesan Crusted Francese: Add breadcrumbs to the flour mixture for a crispier, more textured coating.
8. Light Francese: Substitute heavy cream with half-and-half or Greek yogurt for a lighter version.
9. Keto-Friendly Francese: Use almond flour instead of all-purpose flour and skip the pasta.
10. Gluten-Free Francese: Replace regular flour with gluten-free flour blend or rice flour.
11. Air Fryer Chicken Francese: Air-fry the coated chicken pieces at 375°F for 10 minutes per side before adding sauce.
12. Citrus Twist Francese: Use both lemon and orange zest for a bright, sweet-tart combination.
13. Cheesy Francese: Add ½ cup of shredded mozzarella or provolone into the sauce for extra creaminess.
14. Spicy Francese: Sprinkle red pepper flakes or add a teaspoon of hot sauce into the sauce for a gentle heat.
15. Vegetarian Francese: Substitute chicken with eggplant or cauliflower steaks for a meat-free option that still delivers flavor.

FAQs

1. What is Chicken Francese?
   Chicken Francese is an Italian-American dish made with pan-fried chicken cutlets simmered in a lemon-butter and cream sauce.
2. What’s the difference between Chicken Francese and Chicken Piccata?
   Chicken Francese uses an egg batter and creamy sauce, while Chicken Piccata has capers and no cream.
3. Can I make Chicken Francese ahead of time?
   Yes, you can prepare the chicken and sauce separately, then combine them right before serving.
4. Can I use chicken thighs instead of breasts?
   Yes, boneless thighs work perfectly and remain juicy after cooking.
5. How do I keep the chicken crispy after adding the sauce?
   Add the sauce just before serving or serve it on the side for dipping.
6. Can I make it dairy-free?
   Substitute butter with olive oil and cream with coconut milk or oat cream for a dairy-free version.
7. Can I use bottled lemon juice instead of fresh?
   Fresh lemon juice provides the best flavor, but bottled juice can be used in a pinch.
8. What side dishes go best with Chicken Francese?
   Pasta, rice pilaf, roasted vegetables, or mashed potatoes are all great options.
9. Can I freeze Chicken Francese with the sauce?
   It’s best to freeze the chicken separately and make a fresh sauce upon reheating to preserve quality.
10. What kind of wine pairs best with Chicken Francese?
    A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemony sauce beautifully.

Chicken Francese is a timeless, crowd-pleasing dish that balances rich, creamy textures with bright citrus notes. It’s elegant enough for special occasions yet easy enough for any night of the week. Whether served over pasta or alongside a crisp salad, this recipe delivers restaurant-quality flavor right at home.

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