Print

Giada Chicken Francese

Print Recipe

A classic Italian-American dish featuring tender, pan-fried chicken cutlets in a light, lemony butter and white wine sauce. The chicken is dredged in flour and egg, then cooked until golden, creating a delicate crust that soaks up the bright, tangy sauce. Perfect for a weeknight dinner that feels elegant.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g), pounded to 1/4-inch thickness
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1 lemon, thinly sliced into rounds
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Season both sides lightly with kosher salt and black pepper. Uniform thickness ensures even cooking and prevents dry edges.
  2. Set up a dredging station: in a shallow dish, combine 1/2 cup all-purpose flour with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a separate shallow dish, whisk 2 large eggs with 2 tablespoons whole milk until fully combined. The milk thins the egg wash for a lighter coating.
  3. Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Swirl to coat the pan. The butter will foam and then subside — this is the signal to start dredging.
  4. Working with one cutlet at a time, dredge in the seasoned flour, shaking off any excess. Then dip into the egg mixture, letting excess drip off. Immediately place in the hot skillet. Repeat with remaining cutlets, working in batches of two to avoid overcrowding.
  5. Cook the cutlets for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer to a plate and tent loosely with foil. Do not clean the skillet — the browned bits add flavor to the sauce.
  6. Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Add the lemon slices and cook for 1 minute per side, until lightly caramelized. Remove and set aside with the chicken.
  7. Pour 1/2 cup dry white wine into the skillet, scraping up any browned bits with a wooden spoon. Let simmer for 2 minutes until reduced by half. The alcohol cooks off, leaving a concentrated wine flavor.
  8. Add 1/2 cup low-sodium chicken broth and 1/4 cup fresh lemon juice. Stir to combine. Bring to a gentle simmer and cook for 3 to 4 minutes, until the sauce slightly thickens and coats the back of a spoon.
  9. Remove the skillet from heat. Whisk in the remaining 1 tablespoon of unsalted butter until fully melted and emulsified. This enriches the sauce and gives it a silky sheen. Taste and adjust seasoning with a pinch of salt if needed.
  10. Return the chicken cutlets and lemon slices to the skillet, spooning the sauce over the top. Garnish with 2 tablespoons fresh chopped parsley. Serve immediately, with extra lemon wedges if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat with a splash of chicken broth or water, warming gently until the chicken reaches 165°F / 74°C (about 5-7 minutes). The sauce may separate slightly upon reheating; whisk in a teaspoon of cold butter to re-emulsify. Freezing not recommended as the delicate egg coating can become soggy.

Nutrition

Keywords: chicken francese, Giada De Laurentiis, Italian chicken, lemon butter sauce, chicken cutlet, easy chicken recipe, weeknight dinner, Italian-American, pan-fried chicken, white wine chicken

Find it online: https://giadacooks.com/giada-chicken-francese-recipe/