Chicken Francese (Egg-Battered Chicken in Lemon Butter Sauce)

Name: Chicken Francese (Egg-Battered Chicken in Lemon Butter Sauce)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Cuisine: Italian
Ingredients: chicken breast 300 g; all-purpose flour 0.5 cup; eggs 2 ea; butter 25 g; olive oil 1.5 tbsp; lemon juice 3 tbsp; chicken stock 180 ml; parsley 1 tbsp

Quick answer

Total time: 33 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge.

Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.

Ingredients

servings

IngredientAmount

eggs2 ea

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Instructions

6 steps

1

Butterfly 300 g chicken breast and open it flat so the thickness is as even as possible.

Season both sides lightly with salt and pepper, then press the surface dry so the flour can cling evenly.
2

Coat the chicken with half a cup of flour in a thin layer, shaking off any loose excess.

Beat 2 eggs until smooth, then dip the floured chicken fully so the egg covers every edge.
3

Heat 1.5 tablespoons olive oil in a pan over medium heat until it shimmers.

Add the chicken without crowding, cook about 3 minutes per side, and remove it once the coating is golden, not dark brown.
4

Melt 25 g butter in the same pan, then add 180 ml chicken stock and 2 tablespoons lemon juice.

Simmer over medium heat for about 3 minutes, scraping up the browned bits so the sauce reduces evenly.
5

Return the chicken to the sauce and reduce the heat to low.

Spoon the sauce over the cutlets for 2 minutes, stopping before the coating turns soggy, until the surface looks glossy and moist.
6

Turn off the heat and adjust the brightness with the remaining 1 tablespoon lemon juice.

Scatter 1 tablespoon chopped parsley over the chicken, spoon extra sauce around it, and serve immediately with pasta or crusty bread if desired.