Description
Ina Garten’s chicken francese delivers classic Italian-American comfort with tender chicken cutlets bathed in a silky lemon butter sauce. Her elegant technique creates a simple yet sophisticated meal you can confidently prepare for family or guests.
Ingredients
Scale
- 4 chicken breasts (skinless, boneless, about 1.5 lbs / 680 g)
- 4 eggs (large)
- ½ cup dry white wine (e.g., Pinot Grigio)
- 1 cup chicken broth
- ¼ cup extra-virgin olive oil
- 2 tbsps unsalted butter
- 3 tbsps water
- All-purpose flour (for dredging)
- Kosher salt
- Freshly ground black pepper
- ½ lemon (juiced)
- ½ lemon (with rind, cut in thin rounds)
- ¼ cup chopped flat-leaf parsley
Instructions
- Chicken Preparation: Lay chicken breasts on a cutting board and delicately flatten to uniform 1/4-inch thickness using a meat mallet, ensuring even cooking potential.
- Coating Station: Mix flour, salt, and pepper in a shallow dish while whisking eggs with water in a separate bowl, creating a two-stage dredging process for optimal coating adherence.
- Skillet Heating: Warm olive oil in a large skillet over medium-high heat until the surface shimmers with a subtle ripple, signaling ideal cooking temperature.
- Dredging and Searing: Coat chicken pieces completely in seasoned flour, dip in egg wash, and carefully place into hot oil. Cook for 2-3 minutes per side until achieving a rich golden-brown exterior.
- Lemon Caramelization: Remove chicken and quickly sear lemon slices in the same skillet, developing a slightly charred, aromatic flavor profile.
- Sauce Development: Deglaze pan with white wine, chicken broth, and lemon juice, scraping up browned bits. Simmer to concentrate flavors, then whisk in a butter-flour blend to create a luxurious, silky sauce.
- Final Assembly: Reintroduce chicken to the skillet, nestling pieces in the sauce and topping with caramelized lemon slices. Warm through briefly, then garnish with fresh parsley for a vibrant finish.
Notes
- Pound Precisely: Ensure chicken is evenly pounded to 1/4-inch thickness for uniform cooking and tender texture.
- Dredging Technique: Shake off excess flour before egg wash to create a light, crispy coating that prevents soggy breading.
- Oil Temperature Matters: Wait for oil to shimmer and ripple, indicating optimal heat for achieving golden-brown exterior without burning.
- Sauce Rescue Tip: Whisk butter and flour together before adding to sauce to prevent lumps and create a silky, smooth finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 240 mg