I always find it interesting and amusing how I come up with the idea to cook certain dishes. The other day, I was in the supermarket and I saw these gorgeous, plump, yellow lemons and for some reason my mind said “Chicken Francaise”.
I have literally made Chicken Francaise once in my life, and eaten it probably 3 times, but for whatever reason, the sight of these beautiful lemons gave me the inspiration for Chicken Francaise. I guess it’s the mind of a chef, but whatever it may be, the idea was then in my mind and so I give you my version of Chicken Francaise.
It’s been a while since I’ve made homemade, pan fried, chicken cutlets, mainly because it’s a laborious process, and lately, my dinners have been all about being quick in the kitchen while my 3 year old runs around asking me 4,000 questions and demanding I play with her. But when my husband said he would take our daughter out of the house for the sole purpose that when he returned home there would be Chicken Francaise waiting for him, I jumped on the opportunity to make something a little more exciting than my usual under 30 minute meals.
One thing I absolutely LOVE about Chicken Francaise is the sauce – anything made with a combo of Garlic, Butter, White Wine and Lemon is bound to be incredible, and this sauce is certainly no exception. Decadent, tasty, and fairly simple in technique, this is a dinner that will wow your guests, family or friends and will always be a crowd pleaser, even for those picky people.
This recipe was such a hit with me and my husband that we ate all 3 pounds of chicken between the two of us....don't judge.....this dish is just THAT good.
I do have a few notes on the recipe that will make your life easier….
For starters, you can pan fry the chicken in advanced and then reheat it in a 425 degree oven to get it back to being nice and hot. This is a lifesaver! You can also make the chicken cutlets and freeze them – but to me, they taste best fresh.
Secondly, for the wine in the sauce – use a DRY white wine. I cannot emphasize this enough. Use a wine that you’d also want to drink (not Mr. 2-Buck-Chuck from Trader Joes that tastes like cough syrup)….I love using a good Pinot Grigio when it comes to cooking…it’s dry, full-bodied, and will give you the proper flavor in the sauce/stock you’re trying to achieve. Also, you then have a great wine to pair with the dinner as well!
Homemade Fried Chicken Cutlets topped with a Butter, White Wine & Lemon Sauce