Chicken Francese or Chicken French is actually mostly an Italian American dish, ever popular in restaurants. Bright sautéed lemon slices and a creamy sauce make it worthy of a special meal.
Chicken Francese
This comes together quickly so start the pasta or rice accordingly. If you need more time, let the cutlets rest after sautéing them before making the sauce.
Original recipes use flour to dredge, we take the Gluten Free route.
Ingredients
Chicken Cutlets:
- 1 lb (454 gr) chicken cutlets (about 10) 0 CHO
- 1 large egg beaten 0 CHO
- 2 TBSP cream for dredging 0 CHO
- 3 TBSP (24 gr) corn starch 21 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
Sauce:
- 1 cup cream for sauce 0 CHO
- 3 TBSP Ghee or butter 0 CHO
- ½ cup dry white wine 3 CHO
- 1 lemon thinly sliced 0 CHO
- Parsley to garnish 0 CHO
TOTAL CHO 24 CHO
- 10 CUTLETS 21 CHO DIVIDED BY 10 2.4 CHO EACH CUTLET
Instructions
- Unless you have a large enough skillet to fit all the chicken there could be 2 batches.
- In a pasta style flat dish mix corn starch, salt and pepper.
- In another pasta style flat dish mix beaten egg and 2 TBSP cream
- Pat chicken with paper towel and heat butter or Ghee in the skillet.
- Dredge chicken cutlet in the cornstarch and then dip both sides in the egg mixture. Place in hot skillet until skillet is full (this part does mean working quickly).
- Sear cutlet on both sides until golden, about 3 – 4 minutes per side.
- Remove chicken to a platter and reduce heat slightly.
- Add lemon slices and quickly brown, but not so long that the lemon fibre disappears (although the flavor will remain in the skillet). Remove lemon slices to a plate and use as garnish.
- Add wine, whisk and scrape up any bits. Reduce by half.
- Add cream to the skillet and adjust seasoning.
- Bring cream and wine to a boil and return chicken. Reduce heat and simmer until sauce is as thick as you prefer. This will reduce very quickly once boiling so beware. (If it reduces too much, add more cream if you have some and want more sauce).
- Place lemon slices on the cutlets and serve immediately with rice or pasta and vegetable of choice.
- *We tend to cook our cream sauce down at least by half, it will thicken and the chicken adds more flavor.
