Description
Chicken Française is a classic Italian-American dish featuring tender chicken cutlets lightly coated in flour and egg, pan-seared to a golden brown and finished with a vibrant lemon butter sauce. This quick and flavorful recipe serves four and is perfect for an elegant weeknight dinner or a casual gathering.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (or 4 thin chicken cutlets)
- 1 egg
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Sauce and Cooking
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 lemon, zested and juiced
Instructions
- Prepare the Chicken: Lay each chicken breast flat on a cutting board and split each in half to create four thin cutlets. Alternatively, use 4 pre-cut chicken cutlets.
- Mix Coatings: In a shallow dish, beat the egg. In another shallow dish, combine flour, garlic powder, salt, and black pepper.
- Heat the Pan: In a large skillet, melt butter with olive oil over medium heat until the butter is sizzling and foaming, indicating the pan is hot enough.
- Coat the Chicken: Dip each chicken cutlet first in the beaten egg, then dredge thoroughly in the flour mixture, pressing to ensure an even coating.
- Sear the Chicken: Place the coated cutlets in the hot skillet without moving them to allow a golden crust to form. Cook for 5 minutes on the first side, checking for a golden brown color.
- Flip and Cook: Turn the cutlets over with tongs and cook for an additional 4 minutes on the second side until golden and nearly cooked through.
- Add Sauce and Finish Cooking: Pour chicken broth, lemon zest, and lemon juice into the skillet. Bring to a gentle boil, then reduce heat and simmer for 3-4 minutes allowing the chicken to finish cooking in the lemon sauce. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
- Serve: Serve each portion with two chicken cutlets over pasta if desired, garnishing with extra lemon slices or fresh herbs.
Notes
- For even thinner cutlets, pound the chicken breasts to uniform thickness before coating.
- Using a meat thermometer ensures the chicken is safely cooked but remains juicy.
- Serving over pasta or alongside steamed vegetables complements the lemon sauce well.
- Chicken broth can be substituted with vegetable broth for a lighter flavor.
- If you prefer a dairy-free alternative, substitute butter with olive oil or a plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
