Chicken Francese is a restaurant-quality dish that’s the ultimate dinner for lemon-lovers. A savory tart lemon-butter wine sauce bathes the seared chicken cutlets. The toasted almonds add a pleasant crunch to the sautéed breasts. This Italian-American classic is easy enough for a weeknight, but special enough for company. With your first bite you’ll think you’re eating sunshine on a plate.
For this recipe you will need: boneless chicken breasts, all-purpose flour, eggs, olive oil, dry white wine, fresh lemon juice, unsalted butter, shaved almonds, toasted,, chopped fresh parsley.
- Chicken Francese recipe background
- How to turn the chicken breasts into cutlets
- Putting the Chicken Francaise recipe together
- First measure all the ingredients
- Flour/Egg Station
- Sauté at stove
- Finish the Chicken Francese
- Tips for Chicken Francese recipe success
- Chicken Francese With Toasted Almonds Recipe
Chicken Francese recipe background
Chicken Francese (pronounced fran-CHAY-zay) or Chicken Francaise (pronounced frahn-SAIZ) is neither Italian or French.
Originally chefs used veal cutlets for the main ingredient and you could find it practically on every Italian restaurant menu. Once veal fell out of favor with the public, restaurants subbed chicken cutlets for the veal cutlets.
Here’s a tip. Instead of buying expensive chicken cutlets, we buy chicken breasts and cut out the tenders. When you buy a large package of breasts on sale you can get quite a few tenders out of it.
Then we take the tenders and make chicken cutlets out of them.
Chicken Francese, Chicken French, or Chicken Francaise recipe is a delectable way to make a restaurant-quality dish in the comfort of your kitchen.
How to turn the chicken breasts into cutlets
Tenders Ready to Pound Flat with Meat Mallet
If you are using a whole chicken breast, slice each breast crosswise and gently pound each piece. You will get 4 pieces.
Another tip: if the chicken breast is partially frozen it’s easier to slice.
Using the meat mallet to flatten chicken
- Place the moist chicken between two pieces of plastic wrap or a plastic bag.
- In order for the chicken to flatten easily, it’s important that the chicken be moist so it doesn’t stick to the wrap. Tip: Spritz the chicken pieces with water.
- Use gentle taps with the mallet so the breast meat doesn’t tear.
Chicken Cutlet that’s flattened and ready to flour and egg.
Putting the Chicken Francaise recipe together
This recipe goes quickly so have everything ready to go or as the French say mise en place.
First measure all the ingredients
- 1/4 cup shaved almonds, toasted
- 1/3 cup fresh lemon juice
- 1/2 cup dry white wine
- 3 Tablespoons olive oil or more if necessary
- 4 Tablespoons unsalted butter
- 2 Tablespoons fresh parsley
Flour/Egg Station
- 2 eggs in shallow bowl for egg wash
- 1/2 all-purpose flour on wax paper for dredging
- salt and pepper
1. Toast Almonds. 2. Dredge seasoned chicken in flour. 3. Dip chicken cutlets in beaten eggs. 4. Sauté chicken in olive oil.
Sauté at stove
- heat olive oil in sauté pan over medium-high
- season cutlets with salt, pepper, dredge in flour, dip in egg, then sauté in preheated oil.
- sauté chicken cutlets until golden on both sides (about 4 minutes) and remove.
- add wine to pan and reduce by half.
- add lemon juice, simmer, then swirl in butter.
Finish the Chicken Francese
- return chicken to pan.
- coat the chicken with sauce.
- garnish the chicken with almonds and parsley
1. Brown chicken on both sides about 4 minutes. 2. Make the sauce and return chicken to pan. 3. Serve the chicken cutlets and enjoy.
Tips for Chicken Francese recipe success
This is the type of recipe you don’t want to count calories. The dish is rich in flavor and skimping on the ingredients won’t give you the outstanding taste.
Fresh lemon juice is essential! If you want to make a gorgeous statement, brown lemon slices in butter and serve them along with the cutlets.
Butter is also important. Along with the lemon and wine, the three make an extraordinary sauce.
A good dry white wine is important, but if you cannot have wine, substitute with some chicken stock.
The eggs provide the rich golden color as well as a richness in flavor. You do have to be a bit cautious, don’t overcook because the egg coating may produce an odd taste.
FAQ’s
What is the difference between Chicken Piccata and Francese?
Chicken Piccata starts with egg, flour, and then a sauté finishing with capers in the sauce. Chicken Francese starts with flour, egg, and ends with a sauté and no capers.
What is the difference between Chicken Francese, Francaise, and French?
There is no difference. They are basically made the same way.
What is Francese in cooking?
It means in the French manner which is dipped in flour, egg, sautéed then dressed with a light lemon sauce.
What is a good white wine for cooking Chicken Francese?
A dry white wine such as a Chardonnay, Pinot Grigio, or Sauvignon Blanc.
What can I serve with the chicken cutlets?
I served this with Roasted Asparagus which is an excellent choice. A nice tossed salad such as our Italian Summer Salad would also be good.
A nice hearty bread such as Ciabatta would be good. You don’t want to waste any of the scrumptious sauce!
Instead of going to a restaurant, make Italian French at home. Whether it’s for just your family or family and friends, they’ll love the dish.
You may also enjoy these chicken dishes…
Chicken Cacciatore with Mushrooms — Italian dish that braises chicken in a savory tomato sauce with mushrooms, onions, and white wine.
Yogurt marinated Chicken Piccata — a tasty entrée thats rich and flavorful by first marinating the chicken in yogurt which ensures a juicy tender chicken.
Chicken Vesuvio with Mushrooms — moist and garlicky chicken served with potatoes and peas all in one pan.
All of these recipes are time and family tested. Squisito! (delicious)
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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A good sturdy non-stick sauté pan like this is crucial. You want to make sure that the heat distributes evenly. There is nothing worse than getting a beautiful coating on food and having it stick to the bottom of the pan.
Chicken Francese With Toasted Almonds Recipe
This excellent Italian-American dish features seared chicken cutlets swimming in an out-of-this-world savory-tart lemon butter sauce. It’s the best dinner for all of us who love lemon. It’s even better than eating in a restaurant. Make it in your kitchen and you’ll be having date-night in.
If you like this recipe please give it a 5-star rating.
Chicken Francese with Toasted Almonds {Pollo alla Francese con Mandorle Tostate
Ingredients
- 2 boneless skinless, chicken breasts (6-8 oz. each) or 12 chicken tenders
- Kosher salt and black pepper
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 3 Tbsp. sunflower oil or more if needed
- 1/2 cup dry white wine
- 2 Tbsp. fresh lemon juice
- 4 Tbsp. unsalted butter
- 1/4 cup slivered almonds toasted ahead of time and set aside
- 2 Tbsp. chopped fresh Italian flat leaf parsley
Instructions
- Slice each breast crosswise into 4 pieces. Gently pound each piece between 2 pieces of plastic wrap to about 1/4-inch-thick cutlet using the flat side of a meat mallet, then season with salt and pepper.
- Place flour in plastic bag and egg into shallow dish.
- Heat oil in a sauté pan over medium-high heat
- Dredge the cutlets in flour, shake off excess, then dip into egg, allowing the excess egg to drip off.
- Place cutlets into preheated oil and sauté until golden on both sides, about 4 minutes total; don’t crowd them. You may have to do this in two stages; add more oil if necessary. Remove the browned cutlets from the pan and place them on a platter in a 170F oven to keep warm.
- Add wine to pan; reduce by half.
- Squeeze in lemon juice, simmer 1 minute; then swirl in butter.
- Return chicken to pan and flip to coat with sauce on both sides.
- Garnish each serving with the toasted almonds and Italian parsley.
Video
Notes
- It is very simple to save money by making your own cutlets. Just remember to make sure the chicken pieces are very moist and that you tap gently with the mallet. You do not want to pound.
- The technique of the meat mallet is very good when you are using whole chicken breasts because you can make them a more uniform thickness so they cook evenly.
Nutrition
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