Effortless Weeknight Winner: Easy Chicken Francaise Recipe

After a long day at work, the last thing anyone wants is to spend hours slaving over a complicated dinner. But that doesn’t mean you have to sacrifice flavor or resort to takeout! This Easy Chicken Francaise recipe is the perfect solution – a restaurant-quality dish that comes together in under 30 minutes. It’s elegant, delicious, and surprisingly simple to make, making it the ideal weeknight meal. Get ready to impress your family (or yourself!) with this delightful lemon-butter chicken.

What is Chicken Francaise?

Chicken Francaise (or Chicken Francese) is an Italian-American dish consisting of egg-battered, pan-fried chicken cutlets served in a luscious lemon-butter sauce. It’s often confused with Chicken Piccata, but the key difference lies in the egg batter. Chicken Francaise has a light, airy, and almost crepe-like coating, while Chicken Piccata is typically dredged in flour. The bright, tangy sauce complements the richness of the chicken beautifully, creating a harmonious and satisfying meal.

Why This Recipe Works

• Quick and Easy: This recipe is designed for busy weeknights. The entire process, from prep to plate, takes less than 30 minutes.
• Simple Ingredients: You probably already have most of the ingredients in your pantry and refrigerator.
• Restaurant-Quality Flavor: Despite its simplicity, this recipe delivers a flavor profile that rivals your favorite Italian restaurant. The combination of lemon, butter, and white wine creates a truly unforgettable sauce.
• Versatile: Chicken Francaise pairs well with a variety of sides, from pasta and rice to roasted vegetables and salads.
• Customizable: You can easily adjust the recipe to your liking. Add capers for a Chicken Piccata-inspired twist, or use chicken breasts instead of cutlets.

Ingredients You’ll Need

• Chicken Cutlets: 1.5 pounds, about 4-6 cutlets. You can buy pre-cut cutlets or easily make your own by slicing chicken breasts in half horizontally and then pounding them to an even thickness (about ¼ inch). Pounding ensures even cooking and tenderizes the chicken.
• Eggs: 2 large eggs. The eggs form the base of the light and airy batter.
• Grated Parmesan Cheese: ¼ cup. Parmesan adds a savory and nutty flavor to the batter.
• All-Purpose Flour: ½ cup. The flour helps the egg mixture adhere to the chicken and creates a slightly crispy coating.
• Salt and Black Pepper: To taste. Season the chicken and the batter generously to enhance the flavors.
• Olive Oil: 2 tablespoons. Olive oil is used for pan-frying the chicken. You can also use a combination of olive oil and butter for added richness.
• Butter: 4 tablespoons, divided. Butter is essential for creating the luscious lemon-butter sauce.
• Shallot: 1 medium, minced. Shallot adds a delicate onion flavor to the sauce. If you don’t have shallot, you can substitute with finely chopped onion.
• Dry White Wine: ½ cup. Dry white wine, such as Pinot Grigio or Sauvignon Blanc, adds acidity and complexity to the sauce. If you prefer not to use wine, you can substitute with chicken broth.
• Lemon Juice: ¼ cup, freshly squeezed. Fresh lemon juice is crucial for the bright and tangy flavor of the sauce. Avoid using bottled lemon juice, as it lacks the same vibrant taste.
• Chicken Broth: ½ cup. Chicken broth adds depth and richness to the sauce.
• Fresh Parsley: 2 tablespoons, chopped. Fresh parsley adds a touch of freshness and color to the dish.

Equipment

• Shallow dishes or plates for dredging
• Large skillet or frying pan
• Whisk
• Tongs
• Meat mallet (if making your own cutlets)

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Easy Chicken Francaise:

1. Prepare the Chicken Cutlets (if necessary)

If you bought whole chicken breasts, slice them in half horizontally to create two thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼ inch thick. This ensures even cooking and tenderizes the chicken.

2. Set Up Your Dredging Station

In a shallow dish, whisk together the eggs, grated Parmesan cheese, salt, and pepper. In another shallow dish, place the all-purpose flour. This setup allows for an efficient and mess-free dredging process.

3. Dredge the Chicken

One at a time, dredge each chicken cutlet in the flour, shaking off any excess. Then, dip it into the egg mixture, ensuring it’s fully coated. This double-coating creates the signature light and airy batter of Chicken Francaise.

4. Cook the Chicken

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chicken cutlets in the skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).

Remove the cooked chicken from the skillet and set aside on a plate. Tent with foil to keep warm while you prepare the sauce.

5. Make the Lemon-Butter Sauce

In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and cook for 1-2 minutes, or until softened and fragrant. Be careful not to burn the shallot.

Pour in the dry white wine and lemon juice. Bring to a simmer and cook for 2-3 minutes, or until the liquid has reduced slightly. This step concentrates the flavors of the wine and lemon juice.

Add the chicken broth and remaining 2 tablespoons of butter. Stir until the butter is melted and the sauce is smooth. Season with salt and pepper to taste.

6. Combine Chicken and Sauce

Return the cooked chicken cutlets to the skillet and nestle them into the lemon-butter sauce. Spoon the sauce over the chicken to coat evenly. Let the chicken simmer in the sauce for 1-2 minutes to absorb the flavors.

7. Garnish and Serve

Sprinkle the chopped fresh parsley over the Chicken Francaise. Serve immediately over pasta, rice, or with your favorite side dishes.

Tips for Perfect Chicken Francaise

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature of the oil and result in unevenly cooked chicken. Cook the chicken in batches if necessary.
• Use Fresh Lemon Juice: Fresh lemon juice is essential for the bright and tangy flavor of the sauce. Avoid using bottled lemon juice.
• Adjust the Sauce to Your Liking: If you prefer a thicker sauce, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while the sauce is simmering.
• Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the chicken.

Serving Suggestions

Chicken Francaise is incredibly versatile and pairs well with a variety of sides. Here are a few suggestions:

• Pasta: Serve over linguine, spaghetti, or angel hair pasta. Toss the pasta with some of the lemon-butter sauce for extra flavor.
• Rice: Fluffy white rice or brown rice are excellent choices.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are delicious and healthy accompaniments.
• Salad: A simple green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the chicken.
• Mashed Potatoes: Creamy mashed potatoes are always a crowd-pleaser.

Variations

• Chicken Piccata: Add 2 tablespoons of capers to the sauce for a Chicken Piccata-inspired twist.
• Chicken Marsala: Substitute the white wine with Marsala wine for a richer, sweeter sauce. Add sliced mushrooms to the sauce.
• Shrimp Francaise: Use shrimp instead of chicken for a seafood variation.
• Vegetarian Option: Use thick slices of eggplant or zucchini instead of chicken.
• Spicy Chicken Francaise: Add a pinch of red pepper flakes to the sauce for a touch of heat.

Storage and Reheating

Store leftover Chicken Francaise in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of chicken broth or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information (approximate, per serving)

• Calories: 450-550
• Protein: 35-45g
• Fat: 25-35g
• Carbohydrates: 10-15g

Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.

Enjoy Your Easy Chicken Francaise!

This Easy Chicken Francaise recipe is a guaranteed winner for busy weeknights. It’s quick, easy, and incredibly delicious. With its bright and tangy lemon-butter sauce and tender chicken cutlets, it’s sure to become a family favorite. So, ditch the takeout menus and give this recipe a try – you won’t be disappointed!

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