With subtle hints of lemon, nice acidic undertones from wine, and crispy chicken cutlets, there is a reason chicken Francese has been so popular for so long. The Italian American creation with origins in Rochester, New York, is rich and crunchy and bright without being tart or sour. And in this version, the caramelized lemons are the star!
Though chicken Francese (also known as chicken Française) can be made in many different ways, the key ingredients always remain the same: Crispy pan-fried chicken cutlets that are bathed in a sauce made of butter, white wine, chicken broth, and lemons.
I like to finish things off with chopped fresh parsley for color and added freshness, though it’s optional. Regardless, this dish will transport you straight to your favorite Italian American restaurant.
What To Serve with Chicken Francese
This recipe is a satisfying main dish that can be rounded out with just about anything. A few of our favorites include buttered pasta, mashed or roasted potatoes, rice, steamed broccoli or asparagus, or even just a crisp arugula salad.
Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
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