Creamy Chicken Francese

White wine, lemons, garlic, and half-and-half come together for a creamy, delicious sauce on these quick-cooking creamy chicken Francese cutlets.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 841 Calories

Ingredients

• 2 tablespoons unsalted butter
• 1 cup half-and-half
• salt and ground black pepper to taste
• 2 large eggs, beaten
• 1 (16 ounce) package linguine pasta
• 1 tablespoon minced fresh parsley
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons minced fresh garlic
• 2 tablespoons extra-virgin olive oil, or more as needed
• 4 (4 ounce) chicken breast cutlets
• 1 medium lemon, cut into 8 slices
• 0.25 cup all-purpose flour
• 0.75 cup chicken broth
• 0.5 cup dry white wine
• 0.25 cup finely grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.

Step 2

Stir beaten eggs and Parmigiano-Reggiano cheese together in a shallow bowl. Stir flour, salt, and pepper together in a separate bowl. Dredge cutlets in the seasoned flour.

Step 3

Meanwhile, heat butter and oil in a 12-inch skillet over medium-high heat. Swirl the skillet once the butter has melted to combine butter and oil. Add lemon slices and cook, topped with a splatter screen, for 2 minutes per side.

Step 4

Dip floured chicken cutlets into the egg mixture and cook in the same skillet, about 4 minutes per side. Be careful not to disturb the cutlets as they brown. Remove browned cutlets to a rack and keep warm. Add garlic and cook about 30 seconds. Pour in chicken broth, wine, and lemon juice. Bring to a boil and cook until liquid has reduced to about 1/3 cup, stirring occasionally, about 5 minutes.

Step 5

Remove skillet from heat and cool sauce slightly, about 2 minutes. Gradually add half-and-half, stirring constantly. Season with salt and pepper. Drain linguine, reserving some of the cooking water.

Step 6

Place skillet back on low heat. If the sauce is too thick, add cooking liquid from the pasta, 1 tablespoon at a time, until thinned to your desired consistency. If the sauce is too thin, create a paste from the leftover flour and about 1 tablespoon of olive oil. Quickly stir or whisk the paste into the sauce and allow to cook to desired consistency.

Step 7

Return chicken pieces and lemon slices to the sauce to warm through, about 2 minutes.

Step 8

Serve each cutlet with two lemon slices and sauce over hot, cooked linguine. Garnish with fresh parsley.