Chicken Francaise

Homemade Fried Chicken Cutlets topped with a Butter, White Wine & Lemon Sauce

AuthorSara Bojarski Prep Time: 0:30:00
Cook Time: 0:30:00
Total Time: 1:00:00
Serving Size: Serves 4-6 Ingredients
  • 3 lbs Chicken Breasts (about 4 large chicken breasts)
  • 1 Cup All Purpose Flour
  • 1 1/4 tsps Salt
  • 1 1/2 tsps Black Pepper
  • 4 tsps Dried Basil
  • 2 Eggs
  • 1/4 Cup Whole Milk
  • 5 T Butter (divided)
  • 4 Garlic Cloves (minced)
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 1/4 Cups Low Sodium Chicken Stock
  • 1/2 Cup Dry White Wine (I used Pinot Grigio)
  • 1/4 Cup Lemon Juice (fresh)
  • Parsley (minced, for garnish)
  • Butterfly your chicken breasts in half and then cut them laterally in half creating two pieces of chicken from each breast. Place the chicken (one at a time) in a large freezer bag or between two pieces of Saran wrap, and using the side of a meat tenderizer, pound the chicken to about a 1/4" in thickness.
  • On a large plate, mix together your flour, salt, pepper and dried basil. In a separate large bowl, whisk together your eggs and whole milk.
  • In an assembly line process, first dredge each piece of chicken in the flour mixture until completely coated. Shake off excess flour, and submerge in the egg mixture until it's coated in that. Place the chicken back in the flour mixture and again coat it completely in the flour (shake off excess) and place the breaded chicken on a plate. Repeat this process until all of the chicken is breaded. **Save the flour mixture for the sauce**
  • Once all of your chicken has completed the breading process, heat a large skillet with enough canola oil to coat the bottom of the pan. Once the oil is hot, in batches, fry up your chicken on both sides until golden brown and cooked through. Remove your chicken from the oil and place on a paper towel lined baking sheet to drain off excess oil. You may need to replace your oil halfway through frying if it starts to get brown or dirty.
  • In a medium sized saucepan, heat up 3 Tablespoons of your butter until it's melted. Add in your garlic and red pepper flakes and cook over a medium heat for about 2 minutes (stirring so as not to burn the garlic). Take 1-2 Tablespoons of your reserved flour mixture from the 3rd step, and add it to the butter to create a roux. You want the roux to resemble wet sand so add the flour accordingly. Mix together the flour and butter and cook for about 1-2 minutes stirring constantly. At this point, add in your chicken stock and white wine and bring to a boil then reduce the heat.
  • At this point, add in your lemon juice, and stir until the sauce is slightly thickened. Remove the sauce from the heat and add in your remaining 2 Tablespoons of butter and stir until melted. Taste and season with salt and pepper, if necessary.
  • Place the chicken on plates, or platter, and the pour sauce over the top. Garnish with freshly chopped parsley.