Creamy Chicken Francese

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

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.
Creamy Chicken Francese

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

Categories

Similar Recipes You May Like

Grilled Lemon Pepper Chicken

Grilled Lemon Pepper Chicken

Chicken Shawarma Salad with Tahini Dressing

Chicken Shawarma Salad with Tahini Dressing

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Singapore Chicken Rice

Singapore Chicken Rice

Easy Air Fryer Whole Chicken

Easy Air Fryer Whole Chicken

Slow Cooker Chicken and Lentil Soup

Slow Cooker Chicken and Lentil Soup

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice