Description
A classic Italian-American dish featuring tender chicken cutlets lightly coated in flour and egg, pan-fried to golden perfection, then simmered in a tangy and buttery lemon sauce. This Lemon Butter Chicken Francese is quick to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken:
- 2 large chicken breasts, halved lengthwise
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup + 1 tablespoon flour, divided use
- 2 eggs, lightly beaten
For Cooking:
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce:
- 1 cup chicken broth or a mix of chicken broth and dry white wine
- 1 tablespoon lemon juice
- 1/2 lemon, sliced into thin rings
Optional Garnishes:
- Chopped parsley
- Freshly grated parmesan cheese
Instructions
- Pound the Chicken: Place chicken cutlets between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet to ensure even cooking and tenderness.
- Season the Chicken: Season both sides of the chicken breasts liberally with salt, pepper, and garlic powder to enhance flavor.
- Coat and Fry the Chicken: Dredge each chicken piece in 1/4 cup of flour, then dip into the beaten eggs. Preheat a skillet over medium-high heat and add olive oil. Fry the chicken cutlets for about 3 minutes on each side until they are golden brown and fully cooked through. Remove and set aside.
- Prepare the Sauce Base: Lower the heat to medium, add the butter to the skillet, then stir in the remaining 1 tablespoon flour to create a light roux for thickening the sauce.
- Add Liquids and Simmer: Gradually whisk in the chicken broth and lemon juice, scraping up any browned bits from the pan to incorporate flavor. Add lemon slices and let the sauce simmer gently for about 5 minutes until it thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet and coat with the lemon butter sauce. Serve hot, garnished with chopped parsley and freshly grated parmesan cheese if desired.
Notes
- For a brighter citrus note, you can add a bit of lemon zest to the sauce.
- Using a combination of chicken broth and dry white wine adds depth of flavor, but can be substituted with broth alone for a non-alcoholic version.
- Be careful not to overcook the chicken to keep it tender and juicy.
- Serve with pasta, steamed vegetables, or a fresh salad for a complete meal.
