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This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes.
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5 from 3 votes

Quick Chicken Francese

This Chicken Francese is quick and easy to make, with a wonderful sauce made with a rich chicken stock, white wine, and lemon slices. Thin chicken cutlets speed up cooking time, making dinner ready in less than 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Entree
Servings: 4
Calories: 363kcal
Author: Bernadette

Ingredients

  • 1.5 pounds thin sliced chicken breast cutlets
  • 1 cup Perdue Signature Chicken Stock
  • 2 eggs
  • ½ cup Pinot Grigio
  • ½ cup flour
  • ½ of a lemon ,thinly sliced
  • 2 tablespoons water
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Combine flour, salt, and pepper in a shallow bowl. In another shallow bowl whisk together the eggs and water. Dredge chicken pieces, working one piece at a time, in the flour, shake off excess, then dip in the egg mixture.
  • Melt the butter in a large frying pan over medium-high heat. Working in batches if necessary, fry the chicken for two minutes on each side, or until lightly browned. Remove the chicken from the pan, set aside. Whisk together the chicken stock and remaining flour from dredging until well combined. Add the chicken stock, white wine, and sliced lemons to the pan. Return the chicken to the pan, spoon the sauce over the chicken, and simmer until the chicken is cooked through and the sauce is thickened, about 5 minutes. Serve over rice with some sauce and lemon slices.

Nutrition

Calories: 363kcal | Carbohydrates: 14g | Protein: 41g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 205mg | Sodium: 570mg | Potassium: 695mg | Vitamin A: 970IU | Vitamin C: 9.2mg | Calcium: 24mg | Iron: 1.8mg