Tender sauteed breaded chicken cutlets, dressed with a delicious lemony buttery sauce. Chicken francese without wine is a favorite, kid friendly chicken recipe that everyone will enjoy.
Chicken Francese Recipe
Lately I’ve noticed that my kids started to dislike chicken in almost any form except for the strips. I love chicken to be honest, more than beef. Chicken Francese is a chicken recipe they really liked. and kept coming for more.
This is a simple, easy, rustic and bright lemon chicken recipe that is for those of us who really like all things buttery and lemony. This chicken recipe is hands-down the best chicken francese recipe without wine.
I like this recipe for so many reasons, it is easy, frugal, and we all enjoyed and liked it.
But hay, there is another story behind this recipe. This is not a story about chicken recipe, this is a story about overcoming my fears. Yep, overcoming butchering fears. My fears of hammering chicken breasts!!!.
So what exactly is the problem
I have to admit that I hated hammering those chicken breasts and I was about to ask my butcher for chicken scallopini for this recipe. Instead, I took a deep breath and decided to do it myself. I have no issues in slicing, cutting or eating chicken but I do not know why pounding is another thing.
When I put chicken breasts between two plastic wraps and getting them ready to be flattened, I HAD TO cover them with anything else that is not transparent so I cannot see them!!. I wonder why is that? , may be something happened in the past. I gotta ask mom about that. But there is always a first time and here is my first.
So this is a story of overcoming kitchen fear and a new family favorite chicken recipe. With just a handful of ingredients, that you’ll probably have around, in under an hour, you’ll get a fancy looking and delicious chicken recipe. It is a win win that I’m thinking of making it in our next gathering and I am pretty sure everyone will love it.
Chicken Francese FAQs
What is Francese sauce?
Francese or French means that this dish has been cooked French way. Which means, it has been dredged in flour and dipped in eggs. Then these chicken is fried and dressed up in lemon sauce and in this case lemon and butter sauce. Usually there is wine in the recipe but ours here is wine free chicken francese.
What is the difference between Chicken Francaise (Francese) and Chicken Piccata?
Not really much. From what I’ve read, Francaise or Francese are coated with flour then dipped in egg wash then pan fried. It is said that piccata is only coated with flour then pan friend. Also capers are added to the piccata sauce.
How do you make Chicken Francese?
- First we’ll need to dredge, those amazingly and proudly and fearlessly pounded, chicken breasts into seasoned flour.
- Then dip them into egg and milk mixture. Here is when others like to add Parmesan cheese as well.
- Cook them on both sides, they will smell heavenly.
- Now deglaze the pan with some lemon juice, all recipes uses wine for this step but of course because we do not consume alcohol I just skipped this ingredient.
- Add the stock to the pan, boil then turn off the heat and complete the sauce as directed below by adding butter and swirling the pan.
Absolutely delicious and very tender. Now I’ve included the standard amount of lemon juice in the recipe below, but for us I’ve almost doubled the amount. So before scooping the sauce, taste it for yourself and see if you want more lemon flavor or this is the just right for you.
Perfect sides for this recipe
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An absolutely tender chicken cutlets in a butter lemon sauce that is kid-friendly and a family favorite. If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Chicken Francese without wine
- 3/4 cup flour.
- 1 1/2 teaspoon salt.
- 1/2 teaspoon black pepper.
- 1 1/2 lb boneless skinless chicken breast, thinly sliced.
- 2 extra large eggs.
- 3 Tablespoon milk.
- 1 Tablespoon unsalted butter.
- 1 Tablespoon olive oil.
For the sauce:
- 1/3 cup lemon juice.
- 1 cup chicken stock
- 3 Tablespoon cold butter.
- 3 Tablespoon fresh parsley chopped.
- salt and pepper to taste.
- In a bowl, combine flour salt and pepper. In another bowl, combine eggs and milk.
- Coat chicken breasts with the flour mixture then dip in egg mixture.
- In a skillet over medium heat heat olive oil and butter. Cook on the skillet for about 2 minutes each side. We need the chicken to brown a little. Set aside.
- In the same skillet increase heat to medium high, add lemon juice and deglaze the pan.
- Add the stock to the pan and bring to a boil.
- Turn off the heat and add the cold butter, keep stirring until the butter is melted and totally incorporated in the sauce. Add parsley and stir.
- Season with salt and pepper.
- ladle sauce over chicken and serve with pasta or rice.