My husband came across this recipe at Bella's Bistro. He made it for me, and I really like it, so I'm posting it here to make sure I have it next time I want to make it.
- Ready In:
- 4 boneless skinless chicken breasts
- all-purpose flour, for dredging
- kosher salt & freshly ground black pepper
- 4 eggs
- 3 tablespoons water
- 1⁄4 cup extra virgin 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
- 1⁄4 cup flat leaf parsley, chopped
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Skip this step if you are using thin cut breasts.
- Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.
- Brush the chicken breast with the egg wash, and then dip in the flour mixture.
- Heat the oil over medium-high flame in a large skillet.
- 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 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, and 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.
- 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. Garnish with chopped parsley before serving.
MY PRIVATE NOTES
Add a Note
Join The Conversation
When I worked there was an authentic Italian restaurant near and every Monday I would have chicken Francaise and have been looking for a recipe close to it, and I found it. Even better, if that is possible. Now I have served it for company dinners and everyone wants the recipe but so far I have been careful who gets it.....<br/>The only thing I did different was I put it in a slow (250) oven for about half an hour before serving. It will be my 'go to' from now on. Thank you.
A long time ago I worked at a "mom and pop" style, authentic Italian restaurant. They served the best chicken Francaise I've ever had. All of these years I have wished I had gotten their recipe. This recipe was about as close to it as I've tried so far-VERY tasty (and simple to make). Everyone loved it and went back for seconds!
This is similar to chicken piccata but without the capers. I made a few minor changes to this recipe. I added garlic powder to the flour, after the eggwash I dredged the chicken with panko bread crumbs, and since the chicken was fully cooked, I didn't return to the pan but rather just reduced the sauce as directed and then spooned it over the top on the serving platter. I didn't do the lemon slices, but there was lots of lemon flavor so nothing was lost. Thanks for sharing. :)