Simple Chicken Francese with Fresh Lemon Sauce
This simple Chicken Francese features tender chicken cutlets with a light golden coating, served in a silky lemon butter sauce. Bright, comforting, and full of flavor, it’s perfect for both weeknight dinners and elegant meals.
Equipment
- large skillet
- mixing bowls
- tongs
- cutting board
Ingredients
- 2 large chicken breasts (sliced into thin cutlets)
- 2 large eggs
- 0.5 cup all-purpose flour
- salt and black pepper to taste
- 3 tbsp olive oil
- 4 tbsp butter
- 1 small shallot (finely minced)
- 1 cup chicken stock
- 2 tbsp fresh lemon juice
- 1 lemon (thinly sliced)
- 2 tbsp fresh parsley (chopped)
Instructions
- Season the chicken cutlets with salt and pepper. Dredge each piece in flour, then dip into beaten eggs until fully coated.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same pan, sauté the minced shallot for 1–2 minutes until soft. Add chicken stock and simmer, scraping up browned bits.
- Add lemon slices and lemon juice. Simmer briefly, then stir in butter until the sauce is smooth and glossy.
- Return chicken to the pan and spoon sauce over it. Cook for 2–3 minutes, then garnish with parsley and serve.
Notes
Use thin chicken cutlets for best results. Avoid overcrowding the pan to keep the coating light. Add butter at the end for a silky sauce. Substitute flour with gluten-free flour if needed, and replace wine with chicken stock plus lemon juice for acidity.
Nutrition
Calories: 420kcalCarbohydrates: 12gProtein: 32gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 520mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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