Recipes · Cooking tips · Techniques

Chicken Francaise

Chicken Francaise

Chicken francaise is a simple, yet elegant dish that’s worthy of a special occasion. Thin chicken cutlets are dredged in seasoned flour, dipped in egg, then gently fried in olive oil and butter. The pan drippings are used to make a delicious white wine and lemon sauce. The chicken is served on a bed of pasta and lightly drizzled with the sauce. If you need more deliciously-different dinner ideas, try this pork schnitzel, this soba noodle chicken soup or, if you’re feeding a crowd, this baked spaghetti. Enjoy! ​

 

Ingredients

2 Large Chicken Breast (skinless and boneless)

1 tsp. Salt, divided, plus a pinch for the sauce

½ tsp. Black Pepper, divided, plus a pinch for the sauce

1½ tsp. Garlic Powder, divided

½ cup All Purpose Flour

¼ cup Parmesan Cheese, grated

2 Large Eggs

1 tbsp. Water

4 tbsp. Olive Oil, divided

6 tbsp.  Butter, divided

¼ cup White Wine

1 tbsp. Fresh Lemon Juice

Chopped Parsley, for garnish

Lemon Slices, for garnish

12 oz. Spaghetti, cooked to package directions for al dente

 

Cook’s Notes

The chicken francaise cooks-up pretty quick. Try to time cooking the pasta so that it’s ready soon after the chicken and sauce are done. I like to start a large pot of water and leave it, covered, at a simmer or boil while get the rest of dinner going. That way, when it’s time to cook the pasta, the water is ready to go and we only need to wait the actual cooking time.

 

Preheat the oven to warm, or to its lowest setting.

 

Prepare the chicken

  • Cut each chicken breast in half, lengthwise to get four pieces. Pound the chicken breast to ¼ of an inch thick. If you’re short on time (or energy) buy thin chicken cutlets and skip this step.
  • In a small bowl combine ½ tsp. salt, ¼ tsp. pepper and ½ tsp. of garlic powder, stir to combine.
  • Season Chicken with the prepared seasoning mix.
  • In a shallow pan add the flour, grated Parmesan cheese, 1 tsp. garlic powder and remaining salt and pepper, stir with a fork to mix well.
  • Dredge the chicken in the flour mixture to coat each chicken breast, shake off any excess.
  • In a large bowl beat together the eggs, water and a pinch of salt until combined.

 

In a large, non-stick skillet, heat 2 tbsp. of olive oil and 2 tbsp. of butter over medium to medium-high heat.

The oil should be hot enough to sizzle when the chicken is added, but nowhere near smoking. Olive oil and butter have very low smoke points, so adjust you stove’s temperature to make sure it’s not too hot, but hot enough to fry the chicken.

 

Make the chicken francaise

When the butter melts and starts to foam, dip one piece of chicken in the egg mixture so that it is completely coated and gently place it in the skillet. Repeat with another piece; cook two pieces at a time. Cook the chicken breast for about 2-3 minutes, turn and cook for another 2-3 minutes or until each side is nice and golden. Turn the chicken gently using tongs so the delicate coating does not flake off.

 

Remove the chicken from the skillet; place it on a baking sheet and place in the warm oven. When the skillet has cooled a bit, carefully drain any oil and wipe it down with a paper towel. Place the skillet back over medium heat, add the remaining 2 tbsp. of olive oil and 2 tbsp. of butter and repeat the frying process with the last two pieces. Keep the chicken warm in the oven while you make the sauce.

 

Do not wipe the skillet clean this time.

 

Make the sauce

Place the same skillet over medium heat, add the wine and lemon juice, stirring gently. When the liquid starts to simmer, lower the heat to medium-low and add the remaining 2 tbsp. of butter to the skillet, stirring constantly while the butter melts. Once the sauce comes to a simmer, cook gently for 1-2 minutes, stirring frequently. Taste the sauce and add a pinch of salt and pepper, if needed.

 

Serve the chicken francaise over a bed of pasta. Top each piece of chicken with one, or two tablespoons of the pan sauce. Garnish with some chopped parsley and lemon slices. Enjoy!

 

Serves 4

 

Chicken francaise, fried thin chicken cutlets served on a bed of spaghetti with a white wine lemon sauce and garnished with thin sliced lemons
Print Recipe
0 from 0 votes

Chicken Francaise

Chicken francaise is a simple, yet elegant dish that’s worthy of a special occasion.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: French
Keyword: chicken recipes, date night dinners
Servings: 4
Calories: 867kcal

Ingredients

  • 2 Large Chicken Breast skinless and boneless
  • 1 tsp. Salt divided, plus a pinch for the sauce
  • ½ tsp. Black Pepper divided, plus a pinch for the sauce
  • tsp. Garlic Powder divided
  • ½ cup All Purpose Flour
  • ¼ cup Parmesan Cheese grated
  • 2 Large Eggs
  • 1 tbsp. Water
  • 4 tbsp. Olive Oil divided
  • 6 tbsp.  Butter divided
  • ¼ cup White Wine
  • 1 tbsp. Fresh Lemon Juice
  • Chopped Parsley for garnish
  • Lemon Slices for garnish
  • 12 oz. Spaghetti cooked to package directions for al dente

Instructions

  • Preheat the oven to warm, or to its lowest setting.
  • Start a large pot of water for the pasta and bring to a boil while you prepare the rest of the ingredients. When the chicken and sauce is almost ready, drop the pasta and cook to package directions for al dente.

Prepare the chicken

  • Cut each chicken breast in half, lengthwise to get four pieces. Pound the chicken breast to ¼ of an inch thick.
  • In a small bowl combine ½ tsp. salt, ¼ tsp. pepper and ½ tsp. of garlic powder, stir to combine. Season Chicken with the prepared seasoning mix.
  • In a shallow pan add the flour, grated Parmesan cheese, 1 tsp. garlic powder and remaining salt and pepper, stir with a fork to mix well.
  • Dredge the chicken in the flour mixture to coat each chicken breast, shake off any excess.
  • In a large bowl beat together the eggs, water and a pinch of salt until combined.
  • In a large, non-stick skillet, heat 2 tbsp. of olive oil and 2 tbsp. of butter over medium to medium-high heat. The oil should be hot enough to sizzle when the chicken is added, but nowhere near smoking.

Make the chicken francaise

  • When the butter melts and starts to foam, dip one piece of chicken in the egg mixture so that it is completely coated and gently place it in the skillet. Repeat with another piece; cook two pieces at a time.
  • Cook the chicken breast for about 2-3 minutes, turn and cook for another 2-3 minutes or until each side is nice and golden. Turn the chicken gently using tongs so the delicate coating does not flake off.
  • Remove the chicken from the skillet; place it on a baking sheet and place in the warm oven.
  • When the skillet has cooled a bit, carefully drain any oil and wipe it down with a paper towel. Place the skillet back over medium heat, add the remaining 2 tbsp. of olive oil and 2 tbsp. of butter and repeat the frying process with the last two pieces. Keep the chicken warm in the oven while you make the sauce.

Do not wipe the skillet clean this time.

    Make the sauce

    • Place the same skillet over medium heat, add the wine and lemon juice, stirring gently. When the liquid starts to simmer, lower the heat to medium-low and add the remaining 2 tbsp. of butter to the skillet, stirring constantly while the butter melts. Once the sauce comes to a simmer, cook gently for 1-2 minutes, stirring frequently. Taste the sauce and add a pinch of salt and pepper, if needed.
    • Serve the chicken francaise over a bed of pasta. Top each piece of chicken with one, or two tablespoons of the pan sauce. Garnish with some chopped parsley and lemon slices.

    Notes

    The chicken francaise cooks-up pretty quick. Try to time cooking the pasta so that it’s ready soon after the chicken and sauce are done. I like to start a large pot of water and leave it, covered, at a simmer or boil while get the rest of dinner going. That way, when it’s time to cook the pasta, the water is ready to go and we only need to wait the actual cooking time.

    Nutrition

    Calories: 867kcal | Carbohydrates: 78g | Protein: 42g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 206mg | Sodium: 906mg | Potassium: 687mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15.1% | Vitamin C: 3.4% | Calcium: 11.8% | Iron: 16.3%
    Chicken Francaise is a simple, yet elegant dish that’s worthy of a special occasion. Thin chicken cutlets are dredged in seasoned flour, dipped in egg, then gently fried in olive oil and butter. The pan drippings are used to make a white wine and lemon sauce. #chickenfrancaise #chicken #datenightdinner #pasta #dinnerparty #dinner

    Related Posts

    Salisbury Steak Open-Face Sandwich

    Salisbury Steak Open-Face Sandwich

    This Salisbury Steak Open-Face Sandwich is comfort food at its best! Perfectly seasoned lean ground beef is smothered in a flavorful deep-brown onion and mushroom gravy, and served on a slice of white bread.

    Pollo en Salsa

    Pollo en Salsa

    Pollo en salsa is chicken in tomato sauce with a Latin flair. This pollo en salsa recipe is easy to make. We use skinless, boneless chicken thighs because they stay juicy and flavorful, but cook up quick. The tomato sauce is seasoned with herbs and spices and gets an extra flavor kick from chorizo.



    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.