Easy Chicken Française

A skillet with Chicken Francaise and lemon slices and lemon sauce.

4.72 from 74 votes

This easy chicken française recipe combines thin, crispy chicken cutlets in a delectable white wine and lemon sauce. This Italian-American dish is the perfect weeknight dinner!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $2.32 per serving

Ingredients

For the Chicken Cutlets

2 large eggs
2 tablespoons light cream or milk
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
2 boneless skinless chicken breasts halved lengthwise and pounded 1/4-inch thick
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

For the Sauce

2-3 tablespoons all-purpose flour
4 tablespoons unsalted butter divided
¼ cup chopped Vidalia onion or other sweet onion
4 cloves garlic minced
½ cup dry white wine
2 cups chicken stock or broth preferably homemade
¼ cup freshly squeezed lemon juice about 2 juicy lemons
1 tablespoon lemon zest from 1-2 lemons
1 lemon sliced (about 6-8 thin slices)
fresh parsley chopped

US Customary - Metric

Instructions

Preparing the Cutlets

Slice the chicken breasts in half lengthwise while they're cold from the fridge. Place each breast between two pieces of plastic wrap and pound it to 1/4-inch thick with the flat side of a meat mallet.
Prepare the breading stations by whisking the eggs and cream in one bowl. Whisk together the flour, salt, and pepper in another bowl. Set aside.
Season the chicken cutlets with a pinch of salt, then dredge them in the flour mixture, shaking off the excess. Dip in egg mixture and let excess drip off, then thoroughly coat in the flour once again. Gently shake off the extra flour.
Heat the olive oil and butter in a heavy-based skillet over medium heat until the butter is melted. Cook 2 cutlets at a time, turning once, until the chicken is golden; about 3 minutes on each side. Transfer to a platter to keep warm. Repeat with remaining cutlets.

Making the Sauce

Carefully wipe the skillet clean, then melt 3 tablespoons butter in the pan. Add in the onion and cook until soft. Add the minced garlic and sauté for 1 minute.
Sprinkle the flour over the onion and garlic and cook for 2 minutes, stirring frequently. (It's normal for the flour and bits of onion to begin sticking to the bottom of the pan.)
Pour in the wine, lemon juice, zest, and chicken broth. Increase heat and bring to a boil, scraping the bottom of the pan with the back of a spoon. Lower heat and simmer to reduce the sauce to about 1 1/2 cups, about 10 minutes. The sauce will be thicken slightly.
Add the remaining 1 tablespoon of butter to the sauce and stir until the sauce is glossy and the butter is melted. Add half of the lemon slices to the sauce.
Return the chicken to the sauce, then place the remaining half of the lemon slices to the top of the cutlets. Heat gently for 4-5 minutes, turning once, or until heated through. Let it stand off the heat for 5 minutes to further thicken the sauce.

Serving the Chicken Francaise

If serving with pasta, remove the cutlets and lemons from the sauce. Add the cooked pasta to the sauce and mix well. Arrange the chicken over the pasta. Top the chicken with the sautéed lemon slices.
To plate this dish, serve it hot, garnished with fresh parsley and parmesan cheese.

Notes

Make Ahead: The chicken can be coated and refrigerated on a wire rack atop a baking sheet up to four hours ahead. Remove from the fridge 20 minutes before sautéing. I have also prepared the lemon sauce ahead with great success. It may be stored in an airtight container in the refrigerator for 24 hours.
Slice the chicken breasts straight from your refrigerator while they are still cold and very firm.
Fry the meat in batches to prevent overcrowding and a soggy coating.
If doubling the sauce only, extend the simmering time by 5 to 8 minutes - added liquid will naturally take longer to reduce.
Storing Leftovers: Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition