Chicken Francese
Chicken Francese, also known as "Chicken Francaise," is a classic Italian-American dish that features tender chicken cutlets bathed in a light, lemony, and buttery sauce. This popular recipe is beloved for its bright and zesty flavors, making it a standout dish on any menu.
To prepare Chicken Francese, thinly sliced chicken cutlets are dredged in flour, quickly sautéed until golden, and then finished in a delicate sauce made with white wine, lemon juice, and butter. The result is a dish that boasts a perfect balance of tangy citrus, savory richness, and tender chicken, creating a truly delightful culinary experience.
Typically served with a side of pasta or crusty bread to soak up the delectable sauce, Chicken Francese is a timeless and elegant dish that continues to charm both home cooks and restaurant diners alike.
To prepare Chicken Francese, thinly sliced chicken cutlets are dredged in flour, quickly sautéed until golden, and then finished in a delicate sauce made with white wine, lemon juice, and butter. The result is a dish that boasts a perfect balance of tangy citrus, savory richness, and tender chicken, creating a truly delightful culinary experience.
Typically served with a side of pasta or crusty bread to soak up the delectable sauce, Chicken Francese is a timeless and elegant dish that continues to charm both home cooks and restaurant diners alike.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
RECIPE
Ingredients
- 1/2 INCH THICK CHICKEN BREASTS
- SALT & PEPPER
- ONION POWDER
- 2 LEMONS
- BADIA ROASTED GARLIC POWDER
- 2 EGGS
- 1 1/2 CUPS SELF-RISING FLOUR
- 1 PINT SLICED WHITE MUSHROOMS
- 1 STICK BUTTER
- Place butter in a saucepan with mushrooms on medium heat. Sprinkle mushrooms with salt, pepper, and onion powder. Cook on medium/low heat until juices turn from cloudy to clear. Do not cook on high or butter will burn.
- Salt and pepper chicken (*NOTE: slice breasts thin or you will have to cook them longer to reach a safe internal temp. of 175 degrees F.) then sprinkle with garlic powder and onion powder. Beat eggs and pour over chicken to coat well. In a shallow pan, coat chicken well with flour.
- Fry chicken 3 minutes per side until golden brown. Let chicken cool on a drying rack for 3 minutes, then place in a dish and pour hot mushrooms and butter on top. Squeeze two lemons on the top of the chicken and mushrooms. Garnish with lemon slices.
“This dish is my version of a Cedartown, GA. favorite that is served at our local Petros and Zorbas Restaurants.” -Tammy