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Chicken Francese

Chicken Francese

Meghan
Chicken Francese is an Italian dish of lightly breaded chicken breast cutlets with a white wine, lemon, and butter pan sauce.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

For the Sauce:

  • 3 tablespoons unsalted butter
  • 1 very small onion (minced, about 1/3 cup)
  • 1 tablespoon all purpose flour (or gluten free)
  • 1/2 cup dry white wine or vermouth
  • 1/3 cup lemon juice from 2 lemons
  • 2 1/4 cups low sodium chicken broth
  • table salt and ground black pepper

For the Chicken:

  • 1 cup all purpose flour
  • table salt and ground black pepper
  • 2 large eggs
  • 2 tablespoons milk
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each, tenderloins removed, breasts trimmed of excess fat, halved horizontally, and pounded to even 1/4-inch thickness)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoon minced fresh parsley leaves

Instructions
 

  • Adjust oven rack to middle position; heat oven to 200 degrees F. Set wire rack on rimmed baking sheet and place sheet in oven.

To Make the Sauce:

  • Heat 1 tablespoon butter in medium nonreactive saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
  • Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes.
  • Strain sauce through mesh strainer, return to saucepan, and set aside.

To Make the Chicken:

  • Set second wire rack on second rimmed baking sheet on counter. Whisk together flour, 1 teaspoon salt, and 1/4 teaspoon pepper in pie plate. In second pie plate, whisk eggs and milk until combined. Season both sides of each cutlet with salt and pepper. Using tongs and working with 2 cutlets at a time, coat cutlets in seasoned flour; shake off excess flour.
  • Transfer cutlets to egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Place coated cutlets on wire rack on counter.
  • Heat 1 tablespoon each butter and oil in 12-inch nonstick skillet over medium-high heat; when foaming subsides, place 4 cutlets in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip cutlets and continue to cook until lightly browned on second sides, 30 to 60 seconds.
  • Transfer chicken to wire rack in oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets in now-empty skillet. After transferring chicken to oven, wipe out skillet with paper towels.

To Finish the Sauce:

  • Transfer the sauce to now-empty skillet and set over low heat; cook until the sauce is heated through, about 1 minute. Whisk in the remaining 2 tablespoons of butter; add salt and pepper to taste.

To Serve:

  • Remove baking sheet with chicken from the oven; transfer 4 cutlets to the skillet, turn to coat with sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with the remaining cutlets.
  • Spoon 2 tablespoons additional sauce over each serving and sprinkle with parsley. Serve immediately, passing extra sauce separately.

Notes

Source: The Complete America's Test Kitchen TV Show Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish