Chicken Francese

 

If you're looking for a restaurant-style dinner at home, Chicken Francese is a good choice. The crisp chicken breasts and savory sauce lend themselves perfectly for a special occasion entree. Skill Level: Intermediate. Serving Size: 1 prepared chicken breast + 2 oz. sauce. (P.S. need a little more guidance on this recipe? Check out the video! There is a link below.)
Course Main Course
Total Time 30 minutes
Servings 4
Calories 300kcal

Ingredients

  • 4 skinless boneless chicken breasts (about 6 oz. each)
  • ¼ cup all-purpose flour or gluten free flour, for dredging
  • Kosher salt and freshly ground black pepper, to taste
  • 4 large eggs
  • ¼ cup olive oil
  • ½ cup dry white wine, such as pinot grigio
  • 1 cup chicken broth
  • ½ lemon, juiced
  • 1 Tbsp. unsalted butter
  • ¼ cup flat-leafed parsley, chopped
  • 2 Tbsp. capers, drained

Instructions

  • Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.
  • Pound the chicken breasts with a studded meat mallet, until they are about 1/4-inch thick.
  • Place some flour in a shallow platter and season it with a fair amount of salt and pepper; mix with a fork to distribute evenly.
  • In a wide bowl, beat the eggs and set aside.
  • Meanwhile, heat olive oil over medium-high heat in a large skillet.
  • Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
  • When the oil is nice and hot, add the cutlets and fry on each side until golden, turning once (about two minutes per side).
  • Remove the chicken cutlets to a large platter and lay in a single layer to keep warm.
  • In the same pan that you cooked the chicken, add the wine, broth, capers, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly.
  • Roll the butter in some flour and add it to the skillet (this will thicken the sauce). Stir to incorporate and dissolve the flour.
  • Reduce the heat to medium-low and return the chicken to the pan.
  • Simmer gently for about two minutes to heat the chicken through (165 degrees internal temperature). Season with salt and pepper and garnish with chopped parsley before serving.

Notes

Nutrition Information: This prepared protein and sauce is an easy recipe to make at home without missing out on the flavor you may typically experience dining out. Nut free. Bonus: we have a video of Chef Michael demonstrating this recipe! If you're a Skyterra At Home subscriber, check out the Chicken Francese cooking demo
  • Calories: 300
  • Fat: 9 g
  • Protein: 42 g
  • Carbohydrates: 8 g
  • Fiber: 0 g
  • Added Sugar: 0 g
  • Sodium: 720 mg