Description
Ina Garten’s chicken francese elevates classic Italian-American cuisine with its lemony, buttery sauce and perfectly crisp chicken cutlets. Succulent chicken breasts draped in a silky white wine reduction create a restaurant-worthy meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 4 skinless, boneless chicken breasts (about 1.5 pounds / 680 grams)
Wet Ingredients and Liquids:
- 4 large eggs
- 3 tablespoons water
- ¼ cup extra-virgin olive oil
- ½ cup dry white wine (e.g., Pinot Grigio)
- 1 cup chicken broth
- ½ lemon, juiced
- 2 tablespoons unsalted butter
Dry Ingredients and Seasonings:
- All-purpose flour (for dredging)
- Kosher salt
- Freshly ground black pepper
- ½ lemon, with rind, cut in thin rounds
- ¼ cup chopped flat-leaf parsley
Instructions
- Prepare the chicken breasts by placing them on a sturdy cutting board. Cover with plastic wrap and gently pound to approximately 1/4-inch (0.6 centimeters) thickness using a meat mallet, ensuring uniform thickness for consistent cooking.
- Create the dry coating mixture by combining 1/2 cup (60 grams) of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper in a shallow dish. In a separate bowl, whisk the eggs with 3 tablespoons (45 milliliters) of water until thoroughly blended.
- Select a large skillet and heat 3 tablespoons (45 milliliters) of olive oil over medium-high heat. Wait until the oil shimmers and appears slightly rippled, indicating it’s ready for cooking.
- Dredge each chicken breast first in the seasoned flour mixture, ensuring complete and even coverage. Immediately transfer to the egg wash, allowing excess liquid to drip off before gently placing in the hot skillet.
- Cook the chicken for approximately 2 to 3 minutes on each side, achieving a golden-brown exterior. Once cooked, transfer the chicken to a clean plate and set aside.
- In the same skillet, add lemon slices and cook for 1 to 2 minutes. Allow them to caramelize and release their natural juices, developing a rich, slightly charred flavor profile.
- Deglaze the pan by pouring in 1/2 cup (120 milliliters) of white wine, 1 cup (240 milliliters) of chicken broth, and 1/4 cup (60 milliliters) of fresh lemon juice. Use a wooden spoon to scrape up any browned bits from the skillet bottom.
- Reduce the liquid by simmering for 4 to 5 minutes, allowing the sauce to concentrate and develop deeper flavors. Create a smooth thickening agent by combining 1 tablespoon of flour with 2 tablespoons of unsalted butter.
- Whisk the butter-flour mixture into the simmering sauce, stirring continuously to prevent lumps and achieve a silky, smooth consistency. Lower the heat to maintain a gentle simmer.
- Return the cooked chicken to the skillet, nestling the pieces into the sauce. Arrange the caramelized lemon slices on top and allow everything to warm through for 2 minutes.
- Taste and adjust seasoning with a pinch of salt and freshly ground black pepper. Sprinkle with finely chopped fresh parsley just before serving to add a bright, herbaceous finish.
Notes
- Discover a restaurant-worthy chicken dish that elevates weeknight cooking with minimal effort and maximum flavor.
- Carefully pounding chicken breasts creates uniform thickness, guaranteeing perfectly tender and evenly cooked meat.
- Crispy golden coating comes from a strategic egg wash and flour dredging technique that seals in juiciness.
- Hot olive oil delivers that professional sear, developing complex caramelized notes and achieving restaurant-quality color.
- Vibrant lemon slices transform the pan sauce, releasing natural sugars and creating a bright, sophisticated flavor profile.
- White wine adds elegant depth, cutting through richness and bringing subtle complexity to every delicious bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 220 mg