Chicken Francese with Pasta


Chicken Francese is one of my favorite dishes. I feel like I say that a lot, but well, I really like food. There is a restaurant near my parents that makes the best and this recipe is as close as I could come. The tender chicken soaked in the smooth velvety lemon sauce; it’s just so light and delicious. This is a keeper for sure that I know your family will love. Enjoy!


Total Time: 45 minutes
Servings: 4-6

3 boneless chicken breasts, cut lengthwise
flour, for dredging
Salt and pepper, for seasoning
4 large eggs
3 Tablespoons water
1/4 cup olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/2 pound pasta, cooked according to package

1. Season both sides of chicken breasts with salt and pepper. Put some flour in a shallow platter. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high heat in a large skillet.

2. Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 3-4 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

3. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.

4. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper. Serve over prepared pasta.

Adapted from Tyler Florence

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