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Chicken Francese

A classic Italian-American dish featuring tender chicken cutlets in a bright, savory lemon-butter and white wine sauce. It's surprisingly easy to make and always a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large chicken breast halves thinly sliced into 12 cutlets
  • 0.25 cup unbleached flour
  • 0.5 cup egg whites lightly beaten
  • 3 tbsp fresh lemon juice or more, to taste
  • 0.5 thin slice lemon
  • 0.33 cup dry white wine
  • 15 oz low sodium chicken broth
  • 1 tbsp butter
  • 3 tbsp fresh chopped parsley

Method
 

Preparation Steps
  1. Season the chicken cutlets with salt and pepper.
  2. Place the flour in one shallow bowl and the beaten egg whites in another.
  3. Heat a large non-stick skillet over medium-high heat. Lightly coat with cooking spray.
  4. Dredge each chicken cutlet first in the flour, then dip in the egg whites. Place in the hot skillet, working in batches if necessary to avoid crowding. Sear for 2-3 minutes per side, until golden brown and cooked through. Transfer to a plate.
  5. In a small bowl, whisk together the chicken broth and 1 tablespoon of flour until smooth.
  6. Add the lemon juice, white wine, lemon slices, and butter to the skillet. Bring to a simmer and cook for about 2 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the fresh parsley.
  7. Return the chicken cutlets to the skillet and coat them with the sauce.
  8. Serve immediately.

Notes

This Chicken Francese is a lighter take on the classic, using less butter and focusing on fresh lemon and white wine for flavor. It pairs wonderfully with pasta, rice, or a simple side salad.