Easy Chicken Francese

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Easy Chicken Francese – Eating out too much has caused some uninviting weight gain, so my boyfriend and I have been trying to be better about food – this includes cooking at home instead of the normal date night out. However, I’m not complaining… it’s super fun and rewarding! This time, I demanded we make Chicken Francese. It’s easy to make, and delicious!

For those of you that aren’t familiar with Chicken Francese, it is an Italian-American dish made of breaded chicken cutlets with a lemon-buttery white wine sauce. Mmmmmm, drooling yet?

If so, you should try this baby out, this is the easiest way I’ve found to make Chicken Francese.

Easy Chicken Francese Ingredients

  • 4 skinless boneless chicken breasts cutlets
  • 1 cup of flour (Paleo/GF option, use almond flour)
  • 3 large eggs
  • 2 tablespoons water
  • 1/2 cup cooking oil/fat of choice (I use olive oil)
  • 2 large lemons
  • 1/2 cup white wine
  • 1 cup organic chicken broth
  • 2 tablespoons butter
  • Salt and pepper, as desired

Easy Chicken Francese Instructions

Turn on the oven and set at “Keep Warm” setting.

Prepare your lemons. So, you have two lemons. The goal here is to get some pretty slices out of them and then juice the rest. What I do here is I slice the middle parts of the lemons where it’s nice and pretty and large, and then leave the rest for juicing (in a later step)

Tenderize your chicken by pounding it with a meat mallet. The thinner the better! Put aside. If your cutlets are thick enough, you can also cut them in half!

In a bowl, mix eggs with water.

In a flat large plate, sprinkle a layer of flour and add salt and pepper as desired. Mix evenly.

Heat cooking oil/fat of choice over medium heat in a small to medium skillet.

Dredge chicken in egg mixture, then the flour mixture, and then place carefully in heated skillet. Let it fry about 1 minute, and then switch sides and cook for another minute. Remove from heat. Repeat for rest of the chicken cutlets. Add more oil/fat as needed. Note: You can also cook more than 1 at a time, my skillet fits 2 at a time, as an example.

Place the chicken on a baking dish and pop it in the oven to keep warm.

In a cooking pan, add broth, wine, and squeeze the lemon juice out of the ends of the lemons you made lemon slices out of and dispose of them. Now, add those slices of lemons in there, and add butter and a tsp of flour. Stir to mix everything well while you wait for this to simmer.

Remove the chicken cutlets from the oven.

Add chicken cutlet in to the pan for a minute, and then remove from heat. Repeat for each chicken cutlet. Again, if your pan’s big enough you can do multiples at a time.

Serve with lemon slices on top for a cute garnish!

Easy Chicken Francese (Paleo, Gluten Free)
Easy Chicken Francese (Paleo, Gluten Free)
Easy Chicken Francese (Paleo, Gluten Free)
Easy Chicken Francese (Paleo, Gluten Free)
Easy Chicken Francese

Easy Chicken Francese

Ingredients

  • 4 skinless boneless chicken breasts cutlets
  • 1 cup of flour (almond flour, if gluten free or paleo)
  • 3 large eggs
  • 2 tablespoons water
  • 1/2 cup cooking oil/fat of choice (I use olive oil)
  • 2 large lemons
  • 1/2 cup white wine
  • 1 cup organic chicken broth
  • 2 tablespoons unsalted butter
  • Salt and pepper, as desired

Instructions

    Turn on the oven and set at “Keep Warm” setting.

    Prepare your lemons. So, you have two lemons. The goal here is to get 6 pretty slices out of them and then juice the rest. What I do here is I slice the middle parts of the lemons where it’s nice and pretty and large, and then leave the rest for juicing (in a later step)

    Tenderize your chicken by pounding it with a meat mallet. The thinner the better! Put aside.

    In a bowl, mix eggs with water.

    In a flat large plate, sprinkle a layer of flour (or almond flour) and add salt and pepper as desired. Mix evenly.

    Heat cooking oil/fat of choice over medium heat in a small to medium skillet.

    Dredge chicken in egg mixture, then the flour mixture, and then place carefully in heated skillet. Let it fry about 1 minute, and then switch sides and cook for another minute. Remove from heat. Repeat for rest of the chicken cutlets. Add more oil/fat as needed. Note: You can also cook more than 1 at a time, my skillet fits 2 at a time, as an example.

    Place the chicken on a baking dish and pop it in the oven to keep warm.

    In a cooking pan, add broth, wine, and squeeze the lemon juice out of the ends of the lemons you made lemon slices out of and dispose of them. Now, add those slices of lemons in there, and add butter and a tsp of flour. Stir to mix everything well while you wait for this to simmer.

    Add chicken cutlet in to the pan for a minute, and then remove from heat. Repeat for each chicken cutlet. Again, if your pans big enough you can do multiples at a time.

    Serve with lemon slices on top!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 524 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 295mg Sodium: 498mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 54g

Looking for more delicious chicken recipes? Here’s loads of delicious ones!

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