Pioneer Woman Chicken Francese

Pioneer Woman chicken francese takes 50 minutes and thin chicken cutlets, fresh lemon, dry white wine and butter to make a golden, tender dinner with a silky pan sauce. This easy weeknight chicken dinner fits date night, Sunday dinner and spring dinner parties.

Pound the cutlets until they are thin and even, because that is what makes them cook in 3 to 4 minutes per side. Skip it and the thick parts stay raw while the thin edges dry out.

Frying the lemon slices in the skillet for 30 seconds before the sauce goes in builds a toasted citrus flavor that fresh juice alone can't give. Whisking flour into the shallot butter also thickens the wine and broth into a sauce that clings to every cutlet.

Pioneer Woman Chicken Francese

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

691

kcal

Egg-battered cutlets turn crisp and golden, then soak up a buttery lemon-wine sauce that thickens right in the skillet. A few seared lemon slices on top add a mellow, toasted citrus note.

Ingredients

• 1 large lemon
  

• 2 boneless skinless chicken breasts (about 2 pounds)
  

• 1 1/2 tsp. kosher salt
  

• 3/4 tsp. black pepper
  

• 1/4 c. plus 2 tablespoons all-purpose flour
  

• 2 large eggs
  

• 2 tbsp. milk or half-and-half
  

• 1/4 c. vegetable oil
  

• 3 tbsp. salted butter
  

• 1 shallot, chopped
  

• 1/2 c. dry white wine
  

• 1 1/2 c. chicken broth
  

• 2 tbsp. flat leaf parsley, chopped
  

• Mashed potatoes, rice, pasta, or crusty bread, for serving
  

Directions

• Slice the lemon: Slice half of the large lemon into thin 1/8-inch rounds and keep the other half whole. You'll squeeze that half into the sauce later.
• Pound the chicken: Cut the 2 boneless skinless chicken breasts in half horizontally to make 4 thin cutlets. Cover each one with plastic wrap and pound it flat, then season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Set up the dredge: Put 1/4 cup all-purpose flour in one shallow dish. Beat the 2 eggs with the 2 tablespoons milk and 1/4 teaspoon salt in a second dish.
• Fry the cutlets: Heat the 1/4 cup vegetable oil in a large skillet over medium heat. Dredge each cutlet in flour, shake off the excess, dip it in the egg, then fry in batches for 3 to 4 minutes per side until golden brown. Move them to a plate and wipe out the skillet.
• Sear the lemon: Cook the lemon slices in the same skillet over medium heat for about 30 seconds. They're ready when they smell fragrant and turn lightly golden, so move them to a plate.
• Build the sauce: Melt 2 tablespoons of the butter in the skillet, then cook the chopped shallot for 1 to 2 minutes until lightly golden. Whisk in the remaining 2 tablespoons flour for 2 to 3 minutes, then add the 1/2 cup dry white wine and the 1 1/2 cups chicken broth.
• Simmer and thicken: Bring the sauce to a simmer and stir frequently for 4 to 6 minutes. It's done when it coats the back of a spoon.
• Finish and serve: Squeeze in the juice of the reserved lemon half, then stir in the remaining 1 tablespoon butter and 1/4 teaspoon each salt and pepper. Return the chicken and lemon slices to the skillet and spoon the sauce over the top until heated through. Finish with the 2 tablespoons chopped parsley and serve with mashed potatoes, rice, pasta or bread.

Tools for this recipe

• OXO Good Grips meat tenderizer, OXO 12-inch locking tongs, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Boneless skinless thighs work if you pound them thin and even first. They're a bit richer and more forgiving, so they won't dry out if you cook them a minute longer.

How long do leftovers keep in the fridge?

Store the chicken and sauce together in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth, since the coating won't stay crisp once it sits in the sauce.

Can I make chicken francese ahead of time?

You can pound and season the cutlets a few hours ahead and keep them covered in the fridge. Fry and sauce them just before serving, because the coating is best when it's fresh.

What can I use instead of white wine?

Use an extra 1/2 cup of chicken broth with a tablespoon of lemon juice to keep the sauce bright. You'll lose a little depth, but it still turns out silky and tangy.

Why is my coating sliding off the chicken?

The most common cause is wet chicken or skipping the plastic wrap pounding and pat-dry. Shake off the extra flour, let the extra egg drip off, and get the cutlet into the hot oil right away.