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Chicken Francaise

A quintessential Italian-American restaurant classic featuring tender boneless chicken cutlets dipped in a savory parmesan egg batter, pan-seared until golden, and finished in a silky, bright lemon-butter white wine sauce anchored by RC Premier Chicken Base.

Yield / Servings

2 Portions (6 oz. Cutlets each)

Category

Meat & Poultry Entrees / Italian-American

Filed Under: Poultry Entrees Chicken Bases Lemon Butter Sauces

Ingredients

11 Components
Chicken Cutlets & Egg Batter
Chicken Breast Cutlets Boneless, skinless, pounded thin 2 count (6 oz. ea.)
All-Purpose Flour For initial dredging ½ cup
Large Eggs Beaten for batter wash 2 count
Parmesan Cheese Grated into egg wash 2 Tbsp.
Olive Oil & Butter For pan searing 2 Tbsp. ea.
Lemon Wine Francaise Sauce
RC Premier Chicken Base Prepared broth 1 cup
Dry White Wine Pinot Grigio or Sauvignon Blanc ½ cup
Fresh Lemon Juice 3 Tbsp.
Lemon Slices Thinly sliced for pan simmer 4 slices
Unsalted Whole Butter Cold, cut into cubes for mounting 2 Tbsp.
Fresh Parsley Chopped 1 Tbsp.

Preparation Steps

1
Dredge & Egg Batter Chicken

Season two 6 oz. thin chicken breast cutlets with salt and black pepper. Dredge lightly in flour, shaking off excess. In a shallow dish, whisk 2 eggs with 2 Tbsp. grated Parmesan cheese and 1 tsp. chopped parsley. Dip flour-dredged chicken cutlets into the egg batter, turning to coat completely.

2
Pan-Sear Golden Batter

Heat 2 Tbsp. olive oil and 2 Tbsp. butter in a heavy skillet over medium-high heat until hot. Carefully lay batter-coated chicken cutlets in the skillet. Sear for 2 to 3 minutes per side until the egg coating turns light golden brown and set. Transfer cutlets to a warm plate.

3
Deglaze with Wine & Simmer Broth

Pour off excess fat from the skillet. Deglaze the hot pan with ½ cup dry white wine, scraping up caramelized drippings. Add 1 cup prepared RC Premier Chicken Base broth, 3 Tbsp. fresh lemon juice, and 4 thin lemon slices. Bring to a brisk boil and reduce by one-third.

4
Mount Butter, Finish & Plate

Return seared chicken cutlets into the simmering lemon wine sauce for 1 to 2 minutes to cook through. Remove skillet from heat and swirl in 2 Tbsp. cold cubed butter to emulsify into a glossy sauce. Plate chicken cutlets, spoon velvety lemon sauce and lemon slices over top, garnish with fresh chopped parsley, and serve hot over angel hair pasta or wilted spinach.

Chef Notes & Francaise Technique Secrets

Flour First, Egg Second (The Francaise Rule): Unlike Piccata or Parmigiana which use breadcrumbs, traditional Francaise cutlets are dredged in flour before entering the egg wash. This reverses standard breading so the delicate, velvety egg-cheese coating stays on the outside to absorb the bright lemon sauce.

The Chicken Base Advantage: Preparing the pan sauce with RC Premier Chicken Base delivers rich, slow-roasted poultry depth that balances sharp lemon acidity and white wine without diluting into watery pan drippings.

Gluten-Free Adaptation: Substitute all-purpose flour with rice flour or cornstarch to easily convert this restaurant entree into a 100% gluten-free offering.