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Donal Skehan
Chicken Francese | DonalSkehan.com
  • main-meals

Chicken Francese

March 02

This Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce is every bit as dreamy as you might imagine. The lemon cuts perfectly through the rich creamy white wine sauce as the dish is delicious as key element of a romantic Italian American night in!

  • time 25mins
  • serves Serves 2
Method
  1. Take each chicken fillet and half across the center, the length of the fillet.
  2. For the dredging: In one wide bowl, mix the flour with salt and pepper. In another bowl, mix eggs, parmesan cheese and lemon zest until combined.
  3. Heat a few tablespoons of olive oil in a large pan on medium heat. Dredge chicken in flour, then in the egg mixture and directly in the hot pan. Continue for all chicken pieces, careful not to overcrowd. Fry for 3-4 minutes on each side until golden, set aside on kitchen paper.
  4. Drain off some of the oil from the pan and bring back to the heat. Fry the sliced lemon medallions until tender, about 2 minutes each side. Set aside with the chicken.
  5. Using the same pan, melt the butter and fry the garlic for a minute. Add lemon juice and white wine and let reduce, about 2-3 minutes. Stir in the cream and chicken stock and cook for an additional 3-4 minutes until thick and creamy. Take a taste and add salt and pepper if necessary.
  6. Arrange the chicken on a plate and pour the hot pan sauce over the chicken. Garnish with parsley and serve.

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Ingredients

For the chicken: 

2 chicken fillets

2 tbsp plain flour

2 eggs

1oz parmesan, finely grated 

Zest of 1 lemon

For the sauce: 

1fl oz butter 

2fl oz olive oil 

2 lemons, 1 juiced and 1 sliced into medallions

2 garlic cloves, chopped

4fl oz white wine 

4fl oz chicken stock 

4fl oz cream 

Small handful parsley, chopped 

Sea salt and freshly ground black pepper

For the chicken: 

2 chicken fillets

2 tbsp plain flour

2 eggs

25g parmesan, finely grated 

Zest of 1 lemon

For the sauce: 

25g butter 

50ml olive oil

2 lemons, 1 juiced and 1 sliced into medallions

2 garlic cloves, chopped

125ml white wine 

125ml chicken stock 

125ml cream 

Small handful parsley, chopped 

Sea salt and freshly ground black pepper

You'll Need

Frying pan, saucepan

3.6
(91)
photo
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