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How to Make Creamy Chicken Francese - A Step-by-Step Guide

Chicken Francese is a delicious and classic Italian-American dish that features tender chicken cutlets in a rich and creamy lemon sauce. The combination of tangy citrus and savory chicken makes for a mouthwatering meal that is perfect for any occasion. This recipe puts a creamy twist on the traditional Chicken Francese, adding a velvety texture and extra depth of flavor to an already beloved dish.

The key to the success of this recipe is using high-quality ingredients and taking the t...

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Ingredients

  • 2 large eggs, beaten
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ¼ cup all-purpose flour
  • salt and ground black pepper to taste
  • 1 (16 ounce) package linguine pasta
  • 4 (4 ounce) chicken breast cutlets
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, or more as needed
  • 1 medium lemon, cut into 8 slices
  • 2 tablespoons minced fresh garlic
  • ¾ cup chicken broth
  • ½ cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup half-and-half
  • 1 tablespoon minced fresh parsley (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.
  • Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.
  • Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.
  • Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.
  • Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.
  • Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.

    • Nutrition

    841 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 201mg
    • Sodium: 421mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 47g
    • Vitamin C: 25mg
    • Calcium: 192mg
    • Iron: 5mg
    • Potassium: 611mg

    Categories

    Easy recipes
    Dinner recipes
    Chicken recipes
    Creamy recipes