Chicken Francese

Name: Chicken Francese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2½ tsp Salt; 10½ oz Linguine; 1¼ lb Chicken Breast; ¼ tsp Black Pepper; ½ cup All-Purpose Flour; 2 Eggs; 3 tbsp Olive Oil; ½ cup White Wine; 1 cup Chicken Broth; 1 Lemon; 2¼ tbsp Butter; ½ oz Fresh Parsley

By Eatpace

Egg-battered chicken cutlets simmer briefly in a lemon, white wine and butter sauce, served over linguine. Thin cutlets cook quickly while the pasta boils.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 724; kcal per serving
Protein: 49g; per serving

Plan this dinner Jump to recipe

Golden chicken cutlets over linguine with lemon butter sauce and chopped parsley.

40 min

Method

7 steps 15 min prep · 25 min cook

Prep

Step 1. Bring a large pot of water to a boil. Add most of the Salt, reserving the rest for the chicken.
Step 2. Meanwhile, season Chicken Breast with the rest of the Salt and Black Pepper. Put All-Purpose Flour and Eggs in separate shallow dishes. Coat the chicken in flour, then dip in egg, letting the excess drip off.

Cook

Step 3. Heat some of the Olive Oil in a large skillet over medium heat. Cook the cutlets in batches, adding the remaining oil as needed, until golden and no longer pink inside, about 3 minutes per side. Transfer to a plate.
Step 4. Meanwhile, add Linguine to the boiling water and cook until just tender, about 10 minutes or according to the package. Reserve a mug of pasta water, then drain.
Step 5. Pour White Wine into the skillet over medium heat and scrape up the browned bits. Simmer until reduced by about half, about 2 minutes.
Step 6. Add Chicken Broth and the juice of the Lemon. Simmer until slightly reduced, about 3 minutes. Lower the heat and whisk in Butter.

Finish & serve

Step 7. Return the chicken and any plate juices to the sauce and warm gently, about 1 minute. Divide the pasta among plates, loosening it with reserved pasta water if needed. Top with chicken, sauce and Fresh Parsley.

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Tips

Good to know

Check the thickest cutlet with an instant-read thermometer; chicken is safe at 165°F.

Swap it

For a wine-free sauce, replace the wine with an equal amount of low-sodium chicken stock.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of water.

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