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Chicken Francese Ina Garten

Delicious Ina Garten Chicken Francese

Erin Table for Seven
Chicken Francese, as made famous by Ina Garten, is an adaptation of a classic Italian meal that was originally prepared with veal. It’s a New York City specialty that was developed by Italian-Americans. It is composed of chicken cutlets that have been breaded and then sautéed in a sauce that has butter, lemon juice, and white wine.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 553 kcal

Ingredients
  

Chicken

  • ½ cup all-purpose flour
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground pepper or to taste
  • 3 large eggs
  • ¼ cup vegetable oil
  • 4 chicken breasts boneless and skinless, cut in half lengthwise

Sauce

  • 1 large lemon sliced into thin rounds, seeds removed
  • ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup chicken broth low sodium
  • 2 tablespoons chopped parsley for garnish
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter unsalted

Instructions
 

  • In a pie plate, whisk together 1/2 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. The eggs can be whisked in a separate, shallow bowl or plate.
  • Chicken breasts should be halved lengthwise, then the halves should be pounded to a thickness of about 1/4 inch using the flat side of a meat mallet sandwiched between two sheets of parchment paper.
  • Using the same method, dredge the remaining chicken in flour, coating both sides and shaking off any excess before dipping them in the egg mixture. Heat the oil in a large (12-inch) skillet over medium heat until it shimmers.
  • Put three or four chicken breasts in the pan (or as many as you can fit). Prepare for about 3 minutes per side, or until lightly browned. Cooked chicken should be placed on a plate lined with paper towels before proceeding with the rest of the chicken.
  • Take out any excess fat before adding the lemon slices to the pan. It takes about 30 seconds per side to get them nice and charred and fragrant. Transfer them to a plate.
  • Pour in the ½ cup white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes, or until reduced by about half.
  • Put in the butter and let it soften. Add the flour and cook it for 30 seconds to get rid of the flour flavor. Simmer for 2 minutes, then add the broth, lemon juice, the remaining 1/2 teaspoon salt, and pepper.
  • The chicken should be cooked through after another 3–4 minutes in the skillet.
  • Serve with a sprinkle of chopped parsley on top.

Nutrition

Calories: 553kcalCarbohydrates: 17gProtein: 55gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 284mgSodium: 1155mgPotassium: 968mgFiber: 1gSugar: 1gVitamin A: 598IUVitamin C: 21mgCalcium: 48mgIron: 3mg
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