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Best Chicken Francaise Recipe
This tried and true chicken francaise recipe is an all-time family favorite that’s simple to master and always a crowd pleaser. Thin slices of chicken are coated in a delicate egg batter, then pan fried until golden and finished in a luscious lemon butter sauce for a home-cooked dinner that’s better than any restaurant. I’m spilling all of our family secrets along with my expert chef tips to teach you how to make the best chicken francaise you’ll ever have!
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
- baking sheet
- oven
- casserole dish
- whisk
📝 Preparation Steps
1
Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
2
Place ½ cup of flour in a shallow dish for dredging. In another shallow dish, beat the eggs with the pecorino Romano.
large eggs (3 if the chicken pieces are very thin)2
3
Heat the olive oil and 3 tablespoons butter in a large skillet over medium heat.
olive oil3 tablespoonsbutter (unsalted, divided, cold, cut into cubes *see note)6 tablespoons
4
Dredge each chicken cutlet in flour, shaking off excess, then dip into the egg mixture to coat and immediately transfer it to the pan.
5
Working in batches, sauté the chicken until golden brown and cooked through, about ⏱️ 3 minutes per side depending on thickness.
6
Transfer the cooked cutlets to a baking sheet or casserole dish and hold in a 200°F oven while you make the sauce.
7
Lower the heat in the same skillet, add the minced garlic and sauté until fragrant, about ⏱️ 30 seconds. Do not let the garlic brown.
8
Whisk in 2 tablespoons flour and cook for about ⏱️ 1-2 minutes to make a light roux. Do not let the flour brown.
9
Slowly pour in the stock while whisking, then turn the heat up to medium and let simmer until slightly thickened, about ⏱️ 5 minutes. It should coat the back of a spoon.
10
Stir in the lemon juice, then season with salt and pepper to taste.
11
Turn off the heat, then whisk in the remaining 3 tablespoons of cold butter until the sauce is glossy and emulsified. Stir in the parsley.
butter (unsalted, divided, cold, cut into cubes *see note)6 tablespoons
12
Transfer the chicken to a serving platter. Pour the sauce over top, sprinkle with more fresh parsley, and serve immediately with lemon wedges on the side.
Nutrition Facts
calories
1015 kcal
fat Content
69 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
649 mg
protein Content
64 g
trans Fat Content
1 g
cholesterol Content
410 mg
carbohydrate Content
33 g
saturated Fat Content
29 g
unsaturated Fat Content
35 g
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