Chicken Francese

What to make for dinner on a hot summer night that doesn’t involve turning on the oven? Grab some chicken cutlets, a couple of lemons, and a box of spaghetti – the basis of a magnificent meal that can be put together in about an hour!

  • 6 – 8 chicken cutlets
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup flour
  • 2 tablespoons butter
  • 2 olive oil

For the sauce:

  • 4 tablespoons butter, divided
  • 1/4 minced onion
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 2 cups chicken broth
  • salt and pepper
  1. Set a pot of water over high heat for the pasta.
  2. In a medium bowl, whisk together the eggs and milk. In a shallow pan, combine the salt, pepper, and flour.
  3. In a large skillet, heat two tablespoons of olive oil and two tablespoons of butter over medium heat.
  4. Dredge the chicken in the flour, then dip in the egg, let the excess drip back in the bowl. Dip back into the flour mixture, and place into the hot skillet.
  5. Cook 2 or 3 cutlets at a time, 3 minutes on each side, until the chicken is browned. Transfer to a plate, and repeat with the remaining chicken. Set aside. Pour out the grease, and wipe pan with paper towels.
  6. Add 3 tablespoons butter to the skillet over medium heat, add the onion and cook, stirring frequently until it’s soft. Add 2 tablespoons of flour and stir for 2 minutes. Pour in the wine, lemon juice, and chicken stock, increasing the heat to medium high and bring to a boil, stirring constantly. Reduce heat to medium, and cook the sauce for 10 minutes until it’s thickened. Pour sauce through a fine mesh sieve to remove the onions. Return sauce to the pan, and turn the heat down to low. Add the last tablespoon of butter to the sauce, whisk it in. Check the seasoning, and add salt and pepper if needed.
  7. Cook your pasta.
  8. Add the cutlets to the sauce, gently heating them for about 5 minutes. Remove and set on a plate. Toss cooked pasta in the sauce and using tongs, transfer chicken on top of pasta. Serve immediately. Makes 4 servings.
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2 Responses to Chicken Francese

  1. OldNFO says:


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