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Plated meal of Chicken Française, Steamed Broccoli, and Whipped Potato

Chicken Francese

If you love one skillet stovetop dinners, you will love Chicken Francese! This restaurant quality dish consists of lightly battered pan-fried chicken breast cutlets served in a lemon and white wine sauce.
Course Main Course
Keyword Chicken, chicken francese, one skillet dinner, stovetop dinner
Servings 4
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Step 1:

  • 2 large boneless, skinless chicken breasts (apx. 1 lb), cut in half, horizontally
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • Salt and Pepper
  • 2 large eggs, room temperature
  • 2 tbsp milk, room temperature
  • 2 tbsp finely grated Parmesan cheese
  • 3 tbsp olive oil
  • 2 tbsp butter

Step 2:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large lemon, sliced into slices a scant ¼“ thick

Step 3:

  • 2 tbsp butter
  • 3 cloves garlic, minced

Steps 4, 5, and 6:

  • ¾ cup + 1 tbsp chicken stock (reserve ¼ cup from this amount)
  • ½ cup dry white wine
  • 1½ tablespoons cornstarch
  • 1-2 tsp Herbes de Provence or Italian Seasoning
  • 2 tbsp freshly squeezed lemon juice
  • Salt and Pepper, to taste
  • 2-3 tbsp finely grated Parmesan Cheese (optional)
  • Chopped fresh parsley for garnish (optional)

Instructions

Pre-prep:

  1. Measure out all ingredients. Mince the garlic and grate Parmesan cheese. Slice one lemon into scant ¼“ thick slices and squeeze the second lemon to yield 2 tbsp juice (strained). Measure out the chicken stock and set apart 1/4 cup of it. Set up two separate shallow dishes as follows: Mix flour with salt and pepper in one of the shallow dishes. Break eggs into a bowl and lightly beat with a fork. Stir in the milk followed by the Parmesan cheese. Transfer mixture to the second shallow dish.

Step 1:

  1. With sharp butcher knife, slice each chicken breast in half, horizontally, parallel to the cutting board. Place each piece of chicken between two pieces of plastic wrap or parchment paper. Using the smooth side of a meat mallet, gently pound each piece of chicken to a uniform thickness of 1/3”– ½” thick, being careful not to tear the chicken. Sprinkle both sides of chicken cutlets with salt and pepper.
  2. Heat 3 tablespoons of olive oil in large skillet over medium to medium-high heat. When hot and the oil is shimmering, add 2 tablespoons of butter.
  3. While oil and butter are heating, dredge both sides of each piece of chicken with the flour mix. Shake off excess flour. Dip each flour-coated cutlet in the egg/milk/cheese mixture. Shake off excess liquid.
  4. Transfer the chicken pieces to the hot skillet, making sure not to crowd them in the pan. Work in batches, if necessary, or use two pans. Cook the chicken pieces over medium to medium-high heat for approximately 3 minutes per side (depending on their size and thickness and heat used), or until their internal temperature registers 165°F on an instant read meat thermometer. Remove the chicken pieces from the pan and place in heatproof dish. Cover. Place chicken in oven set to the warm or lowest setting or, alternatively, tent with tin foil to keep the chicken pieces warm.

Step 2:

  1. Over medium heat, add 1 more tablespoon each of olive oil and butter to the pan. Add the lemon slices, cooking 3-4 minutes or until lemon slices develop a light caramel color or are slightly charred and fragrant (turn lemon slices half-way through cooking time to brown both sides). Remove from heat and set aside. Wipe out pan with paper towel.

Step 3:

  1. Add 2 tbsp butter to pan set over medium heat. When butter has melted, reduce heat to medium-low and add the minced garlic and cook for about 20-30 seconds, stirring constantly. Do not let garlic scorch.

Step 4:

  1. Whisk 1½ tbsp cornstarch into ¼ cup of the reserved and slightly cooled chicken stock. Add mixture to the pan. Stir constantly for a few seconds until mixture starts to show signs of thickening. Remove pan from heat and add the wine. Return pan to stove over medium-low heat for about 2 minutes, stirring sauce frequently to ensure lumps do not form.
  2. Add the remaining chicken stock along with the Herbes de Provence or Italian Seasoning and cook for 4-5 minutes or until the sauce thickens to the point that it would coat the back of a wooden spoon. Stir frequently. Stir in lemon juice. Season with salt and pepper to taste.

Steps 5 and 6:

  1. Return the chicken pieces to the pan for a couple of minutes over medium-low heat, spooning the sauce over each cutlet. Plate the chicken pieces and, if desired, add a sprinkling of Parmesan cheese. Top each cutlet with a slice of browned lemon. Sprinkle with chopped fresh parsley, if desired.

  2. Serve immediately alongside rice, pasta, or favorite potato side dish and vegetable of choice.

Recipe Notes

Yield: 4 servings

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