Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 1 hour
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Light Chicken Francese: A Must-Have Recipe for Every Cook
When it comes to classic dishes, Chicken Francese stands out for its perfect blend of simplicity and elegance. This Italian-American favorite combines tender chicken with a velvety, citrusy sauce that makes it both refreshing and comforting at the same time. It’s a dish that feels indulgent without being too heavy, and best of all, it’s easy to prepare!
In this lightened version, you get the full flavor without overloading on richness. The key to a great Chicken Francese is in the balance of the lemon, broth, and a hint of wine, creating a sauce that clings beautifully to the chicken without overpowering it.
What Makes This Recipe Special?
- Perfect Lemon Sauce: The heart of Chicken Francese is its luscious lemon-based sauce. It’s thick enough to coat each piece of chicken but light enough to keep the dish from feeling heavy. The citrus brings a bright, refreshing flavor that complements the richness of the chicken.
- Simple Yet Elegant: Whether you’re hosting a dinner party or cooking for the family, this dish works for both casual and more formal settings. It looks impressive, but is easy enough for cooks of all skill levels.
- Light and Flavorful: This version of Chicken Francese keeps things on the lighter side without skimping on flavor. By minimizing butter and keeping the sauce light, you can enjoy this comfort dish guilt-free.
Why You Should Make Chicken Francese
Chicken Francese should be a staple in every home cook’s repertoire because it checks all the boxes:
- Quick to Prepare: In less than 30 minutes, you can have a restaurant-worthy meal on the table.
- Customizable: Adjust the lemon-to-broth ratio to match your flavor preferences, and swap the wine for more broth if needed. You can even add extra seasonings like garlic or herbs for a personal twist.
- Pairs with Everything: Serve it over pasta, rice, or with roasted vegetables. The lemony sauce ties everything together, making side dishes shine just as much as the main course.
Pro Tips for the Best Chicken Francese
- Don’t Skip the Lemon: The bright citrus flavor is what makes this dish stand out. Fresh lemon juice is key, and a few slices for garnish add a lovely finishing touch.
- Pound the Chicken: For even cooking, make sure your chicken breasts are of uniform thickness. This helps the chicken cook faster and more evenly, resulting in a tender texture.
- Let the Sauce Thicken: The sauce is the star here, so give it time to reduce and thicken. You want it to cling to the chicken, not just pool around it. If it needs more body, whisk in a touch of butter or flour toward the end.
- Presentation Matters: A sprinkle of fresh parsley and thin lemon slices not only adds freshness but also elevates the visual appeal of the dish.
Conclusion: Your New Go-To Dish
If you’re looking for a dish that’s packed with flavor, easy to make, and perfect for any occasion, Light Chicken Francese is it. Once you try it, you’ll understand why it’s a classic that every cook should master. Serve it with your favorite side dish, and you’ve got a meal that will impress without the stress.
So, whether you’re planning a cozy dinner at home or need a quick meal that feels fancy, this Chicken Francese will quickly become your go-to recipe.
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Ingredients:
FOR THE CHICKEN, PLACE:
2 each chicken breast, skinless, boneless, each cut crosswise into 4 pieces
1/2 cup flour
2 each egg whites
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
4 teaspoons olive oil, divided
FOR THE SAUCE HEAT:
1 tablespoon olive oil
1/4 cup onions, minced
1 tablespoon flour
3/4 cup chicken broth, low sodium
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons parsley, chopped, divided
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
GARNISH:
1 each lemon, thinly sliced in half-rounds
Instructions:
Preheat oven to 200°F with a baking sheet topped with a wire rack inside.
FOR THE CHICKEN (15 minutes):
For the chicken, place pieces inside a re-sealable plastic bag with a little water added. Pound pieces with the flat side of a meat mallet until 1/4″ thick to form cutlets.
Combine flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Beat egg whites with 1 tablespoon milk or water
Dredge cutlets in 1/2 cup flour mixture; shake off excess. Evenly coat cutlets in egg mixture, allowing excess to drip off. Dredge cutlets again in flour mixture; shake off excess.
COOK CHICKEN (15 minutes):
Heat 2 teaspoons oil in a large skillet over medium-high. Cook half the cutlets until golden on both sides, about 6 minutes total.
Transfer to prepared baking sheet in oven to keep warm. Repeat with remaining 2 tablespoons oil and cutlets.
MAKE SAUCE (10 minutes):
For the sauce, heat 1 tablespoon oil in the same skillet over medium; add onion and cook until softened, 2-3 minutes.
Add 1 tablespoon flour and cook 1 minute.
Whisk in broth, wine and lemon juice, increase heat to medium- high and bring sauce to a boil, whisking constantly. Reduce heat to medium and cook, whisking occasionally, until mixture reduces slightly and thickens.
Add butter to skillet; swirl to coat with sauce melt. Add 1 tablespoon parsley and season with 1/2 teaspoon salt and 1/2 teaspoon pepper; add lemon slices to coat with sauce.
SERVE:
Serve cutlets with sauce and lemon slices. Garnish with remaining 1 tablespoon parsley.