Ina Garten Chicken Francese Recipe

This Ina Garten Chicken Francese Recipe is a tender and zesty recipe, which is made with a light egg batter and a tangy lemon-butter sauce. It’s a restaurant-quality dish, ready in about 30 minutes.

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Ina Garten Chicken Francese Recipe Ingredients

• 4 boneless, skinless chicken breasts, pounded thin (about ½ inch)
• 1 cup all-purpose flour (for dredging)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 large eggs, beaten
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, divided
• 2 cloves garlic, minced
• ½ cup dry white wine (like Pinot Grigio)
• 1 cup chicken stock
• ¼ cup freshly squeezed lemon juice
• 1 lemon, thinly sliced for garnish
• 2 tablespoons fresh parsley, chopped

How To Make Ina Garten Chicken Francese

1. Prepare the Chicken: Pound the chicken breasts to an even ½-inch thickness. In a shallow dish, mix together the flour, salt, and black pepper. In another shallow dish, beat the eggs. Dredge each chicken cutlet first in the flour mixture, then dip it into the beaten eggs, ensuring it’s fully coated.
2. Pan-Fry the Chicken: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the coated chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Make the Lemon Butter Sauce: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce.
4. Finish the Sauce: Stir in the chicken stock and fresh lemon juice. Add the remaining 2 tablespoons of butter and swirl the pan until it melts into the sauce.
5. Combine and Serve: Return the chicken to the skillet along with the lemon slices. Let it simmer for 2-3 minutes, spooning the sauce over the chicken. Transfer to a serving platter, pour the remaining sauce over the top, and garnish with fresh parsley.

Recipe Tips

• How do I get the chicken perfectly cooked? Pounding the chicken to an even thickness is the most important step. This ensures that the thin cutlets cook quickly and uniformly without drying out.
• What’s the secret to a flavorful sauce? Don’t skip the step of deglazing the pan with white wine. Scraping up all the browned bits left behind after cooking the chicken is where the deep, savory flavor for your sauce comes from.
• How do I keep the coating from getting soggy? To get a nice golden crust, make sure your skillet is properly heated before adding the chicken. Also, avoid overcrowding the pan; cook in two batches if necessary. Serving the dish immediately after it’s cooked is key to enjoying the best texture.
• Can I adjust the lemon flavor? Yes. The amount of lemon juice can be adjusted to your preference. Start with the recommended amount, taste the sauce, and add a little more if you prefer a tarter, more citrus-forward flavor.

What To Serve With Chicken Francese

This elegant dish with its bright, tangy sauce pairs beautifully with simple sides.

• Angel hair or linguine pasta
• Creamy mashed potatoes
• Steamed green beans or asparagus
• A loaf of crusty bread for soaking up the sauce

How To Store Chicken Francese

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a skillet over low heat. You can add a splash of chicken stock to the pan to loosen the sauce and keep the chicken moist. Freezing is not recommended as the egg coating can become rubbery.

Chicken Francese Nutrition Facts

• Calories: ~350 per serving
• Protein: 30g
• Carbohydrates: 15g
• Fat: 20g
• Fiber: 1g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Baked Ziti Recipe
• Ina Garten Chicken Cacciatore Recipe
• Ina Garten Quiche Lorraine Recipe