Go Back

Chicken Francese for Two

An Italian-American classic from Rochester, NY
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 Chicken breast, boneless, skinless
  • 1/4 cup AP Flour
  • 1 large Egg
  • 1 tbsp Water
  • 1 Lemon
  • 1/4 cup Dry white wine
  • 1/2 cup Chicken broth or stock
  • 1 tbsp Butter, unsalted
  • 1 tbsp Olive oil
  • Salt
  • Pepper

Method
 

  1. Mise: Create two chicken cutlets by cutting the breast horizontally through the middle. Cover both cutlets with plastic wrap and pound until each one is an even thickness.
    Combine flour, a pinch of salt, and a pinch of pepper in a shallow bowl
    Roll the butter in the flour to coat and set aside
    Combine egg and water in a shallow bowl and whisk together to form an egg wash
    Slice the lemon in half. Slice one half into rounds. Juice the other half.
    Heat saute pan over medium heat, add oil
  2. Dredge both sides of each cutlet in the egg wash and then in the flour mixture, coating them completely. Once the oil is hot add the cutlets and fry for 2 minutes on each side until golden brown. Remove the chicken to a platter.
  3. To the pan add the sliced lemon rounds (be careful, your oil may splatter). Cook for 2 minutes until all you can smell is fresh lemon. Add the wine, lemon juice, and chicken broth. Simmer for 5 minutes to reduce. Add the flour coated butter to the pan and stir to incorporate. The sauce will continue to thicken.
    Reduce heat to medium-low and add the chicken back to the pan. Simmer for 2 to 4 minutes to further reduce the sauce and rewarm the chicken.
    Season with salt and pepper and lay the lemon slices over top of the chicken to serve.