Classic Chicken Francaise

Name: Classic Chicken Francaise
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 1/2 cups Chicken Stock; Some Pepper (Black), to taste; optional, for seasoning chicken and sauce; Some Unsalted Butter, more, if sauce is too lemony; Some Chicken Stock, more, if sauce is too thick; 7 cutlets of Boneless Skinless Chicken Cutlets, thinly sliced; 5 cloves of Garlic, minced; Some Coarse Salt, to taste; 1 bundle of Italian Parsley, small bundle, finely minced; 1 Lemon, half sliced into thin rounds, other half for juice; 1 tbsp Unsalted Butter, softened, for Beurre Manié; 1 tbsp All-purpose Flour, for Beurre Manié; Some All-purpose Flour, for dredging; 3 large Eggs, beaten, for dipping; Some Italian Oregano, Calabrian if possible; a little for flour, a little for egg; Some Olive Oil, enough to coat bottom of pan; 3/4 cups White Wine, for deglazing

Classic Chicken Francaise features tender, thinly sliced chicken cutlets lightly dredged, quickly sautéed, and finished in a bright, silky lemon-wine sauce. Fresh garlic and parsley add aromatic lift while a small bit of beurre manié gives the sauce a glossy, clingy texture—perfect for mopping up with crusty bread. This elegant yet unfussy dish comes together quickly and makes an impressive weeknight or dinner-party main.

Classic Chicken Francaise features tender, thinly sliced chicken cutlets lightly dredged, quickly sautéed, and finished in a brigh... Show more

By NOT ANOTHER COOKING SHOW · Original recipe

Health Grade

A- · Excellent

Time

50 min

Price

0,98 €

Calories

362 kcal

low calorie

high protein

low carb

keto

Method

Prep aromatics

Finely mince the Garlic and Italian Parsley, then cut the Lemon in half. Slice one half into thin rounds and squeeze the other half into a small bowl for the juice.

Set up coating

Pat the Boneless Skinless Chicken Cutlets dry, then season both sides with Coarse Salt and Pepper (Black). Set out two shallow dishes: put the All-purpose Flour in one and whisk in a small pinch of Italian Oregano, then beat the 3 Eggs in the other with another pinch of oregano until smooth.

Coat the chicken

Working one cutlet at a time, press it into the flour so it is lightly coated, shake off the excess, then dip it into the egg. Let the extra egg drip back into the bowl, set the cutlet on a clean plate, and repeat with the rest.

Heat the skillet

Set a large skillet over medium-high heat and pour in enough Olive Oil to coat the bottom in a thin layer. Let the oil heat until it shimmers and moves easily across the pan.

Fry the cutlets

Lay the cutlets in the skillet without crowding them, and fry in batches if needed. Cook for 3 minutes on the first side, flip, then cook for 2 minutes more until the coating is deep golden and the chicken is cooked through. Transfer the finished cutlets to a plate while you make the sauce.

Deglaze the pan

Pour off any excess oil, leaving just a thin film in the skillet, then add about 3/4 cup of White Wine. Scrape up the browned bits with a wooden spoon and let the wine bubble 1 minute so the sharp edge cooks off.

Thicken the sauce

Add the 2 1/2 cups of Chicken Stock, the garlic, the lemon juice, and a few lemon rounds to the skillet. Simmer for 4 minutes until the sauce reduces a little, then mash the softened Unsalted Butter with 1 tablespoon of the flour in a small bowl to make a smooth beurre manié. Whisk in small bits of the paste until the sauce turns glossy and lightly coats a spoon, then simmer for 1 minute more. If it tastes too lemony, whisk in a little more butter; if it seems too thick, splash in a little more stock, and season with a pinch of salt or black pepper if needed.

Finish and serve

Return the chicken and any juices to the skillet and turn the pieces in the sauce for 1 minute to warm through. Spoon the sauce over the top, scatter on the minced parsley, and serve right away with the remaining lemon rounds.

Ingredients

Method

For 4 servings

Adjust servings

2 1/2 cups Chicken Stock
Some Pepper (Black), to taste; optional, for seasoning chicken and sauce
Some Unsalted Butter, more, if sauce is too lemony
Some Chicken Stock, more, if sauce is too thick
7 cutlets of Boneless Skinless Chicken Cutlets, thinly sliced
5 cloves of Garlic, minced
Some Coarse Salt, to taste
1 bundle of Italian Parsley, small bundle, finely minced
1 Lemon, half sliced into thin rounds, other half for juice
1 tbsp Unsalted Butter, softened, for Beurre Manié
1 tbsp All-purpose Flour, for Beurre Manié
Some All-purpose Flour, for dredging
3 large Eggs, beaten, for dipping
Some Italian Oregano, Calabrian if possible; a little for flour, a little for egg
Some Olive Oil, enough to coat bottom of pan
3/4 cups White Wine, for deglazing

🧈 Plus ~42g of fat

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

362 kcal

18% of Daily kcal

Protein

51 g

100% RDI

Fat

13 g

4.5g sat fat

Carbs

6.5 g

2% RDI

Sugar

1.5 g

3% RDI

Fiber

0.8 g

3% RDI

Salt

1.8 g

35% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.2 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

2 1/2 cups Chicken Stock
Some Pepper (Black), to taste; optional, for seasoning chicken and sauce
Some Unsalted Butter, more, if sauce is too lemony
Some Chicken Stock, more, if sauce is too thick
7 cutlets of Boneless Skinless Chicken Cutlets, thinly sliced
5 cloves of Garlic, minced
Some Coarse Salt, to taste
1 bundle of Italian Parsley, small bundle, finely minced
1 Lemon, half sliced into thin rounds, other half for juice
1 tbsp Unsalted Butter, softened, for Beurre Manié
1 tbsp All-purpose Flour, for Beurre Manié
Some All-purpose Flour, for dredging
3 large Eggs, beaten, for dipping
Some Italian Oregano, Calabrian if possible; a little for flour, a little for egg
Some Olive Oil, enough to coat bottom of pan
3/4 cups White Wine, for deglazing

🧈 Plus ~42g of fat

🧂 Plus ~2g of salt

Watch

Original video

Uploaded 2 years ago

NOT ANOTHER COOKING SHOW

1M37K

Classic Chicken Francaise

Method

Prep aromatics

Set up coating

Coat the chicken

Heat the skillet

Fry the cutlets

Deglaze the pan

Thicken the sauce

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Watch

NOT ANOTHER COOKING SHOW

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