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Chicken Francese fearured
Redondo

Chicken Francese

Golden, crispy chicken cutlets bathed in lemon-butter sauce—Chicken Francese is the comforting weeknight dish that feels like a restaurant meal at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces boneless chicken breasts, pounded thin
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup halal chicken broth
  • 3 tbsp fresh lemon juice
  • 1 tbsp chopped parsley (optional)
  • salt and pepper to taste

Equipment

  • skillet for pan-frying the chicken
  • mixing bowls for flour and egg dip
  • tongs to flip the chicken

Method
 

  1. Pound chicken breasts to ½ inch thickness. Season with salt and pepper.
  2. Dredge chicken in flour, then dip into beaten eggs to coat.
  3. Heat olive oil and 1 tbsp butter in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Remove and set aside.
  4. Sauté garlic, then add broth and lemon juice. Simmer 3–4 minutes.
  5. Lower heat and stir in remaining butter until glossy. Return chicken to pan and spoon sauce over for 2 minutes.

Notes

For best texture, store the sauce separately from the chicken and reheat gently. You can make this gluten-free and halal with easy swaps.