Ina Garten’s Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets coated in a light egg batter, pan-fried until golden, and served in a zesty lemon butter sauce. It’s an elegant yet simple recipe perfect for weeknight dinners or entertaining guests.

What is Ina Garten Chicken Francese?

Chicken Francese, also known as Chicken French, is a dish where chicken cutlets are dipped in flour and egg, pan-fried, and finished with a tangy lemon-butter sauce. Ina Garten’s version enhances the dish with fresh parsley and a touch of white wine.

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Reasons to Try Ina Garten Chicken Francese

Elegant Yet Simple: A restaurant-quality dish made at home.
Packed with Flavor: The lemon butter sauce is bright and savory.
Quick to Prepare: Ready in under 30 minutes.
Versatile: Pairs well with pasta, rice, or vegetables.

Ingredients Needed to Make Ina Garten Chicken Francese

Boneless, skinless chicken breasts – 4, pounded thin
All-purpose flour – 1 cup (for dredging)
Salt – 1 teaspoon
Black pepper – ½ teaspoon
Eggs – 3 large, beaten
Olive oil – 2 tablespoons
Unsalted butter – 4 tablespoons
Garlic – 2 cloves, minced
Dry white wine – ½ cup
Chicken stock – 1 cup
Lemon juice – ¼ cup, freshly squeezed
Lemon slices – 1 lemon, thinly sliced
Fresh parsley – 2 tablespoons, chopped

Instructions to Prepare Ina Garten Chicken Francese

Prepare the Chicken

Flatten the Chicken: Pound the chicken breasts to an even thickness of about ½ inch.
Season the Flour: Mix the flour, salt, and black pepper in a shallow dish.
Coat the Chicken: Dredge each piece of chicken in the flour mixture, then dip it into the beaten eggs, coating evenly.

Pan-Fry the Chicken

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the coated chicken breasts and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.

Make the Lemon Butter Sauce

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock and lemon juice. Add the remaining 2 tablespoons of butter and let it melt into the sauce.

Combine and Simmer

Return the chicken to the skillet and add the lemon slices.
Simmer for 2-3 minutes, spooning the sauce over the chicken to coat it well.

Garnish and Serve

Transfer the chicken to a serving platter and pour the sauce over it.
Garnish with fresh parsley and serve immediately.

What Goes Well With Ina Garten Chicken Francese?

Pasta: Angel hair or linguine pairs beautifully with the lemon sauce.
Mashed Potatoes: A creamy side to balance the tangy flavors.
Steamed Vegetables: Green beans, broccoli, or asparagus are great choices.
Crusty Bread: Perfect for soaking up the delicious sauce.

Key Tips for Making Ina Garten Chicken Francese

Pound the Chicken Evenly: Ensures quick and uniform cooking.
Don’t Skip the Wine: It adds depth to the sauce, but chicken stock can be substituted if needed.
Adjust the Lemon: Add more or less lemon juice based on your preference.
Use Fresh Herbs: Fresh parsley enhances the dish’s flavor and presentation.
Serve Immediately: This dish is best enjoyed fresh and hot.

Creative Variations of Ina Garten Chicken Francese

Use Veal or Fish: Replace chicken with veal or a firm fish like sole or tilapia.
Add Capers: Include capers in the sauce for a briny twist.
Spicy Kick: Add a pinch of red pepper flakes for heat.
Herb Infusion: Add fresh thyme or rosemary to the sauce for a fragrant touch.
Creamy Sauce: Stir in a splash of heavy cream for a richer sauce.

Storage Guidelines for Ina Garten Chicken Francese

Refrigerate Leftovers: Store in an airtight container for up to 3 days.
Reheat Gently: Warm in a skillet over low heat, adding a splash of chicken stock to loosen the sauce.
Freezing Not Recommended: The egg coating may lose its texture when frozen and reheated.

Nutrition Value

Calories: ~350 per serving
Protein: 30g
Carbohydrates: 15g
Fats: 20g
Fiber: 1g

FAQs

Can Chicken Francese Be Made Ahead of Time?

Chicken Francese is best served fresh, but you can prepare the chicken cutlets and sauce separately ahead of time. Reheat them gently and combine just before serving to maintain the texture and flavor.

What Can Be Used Instead of White Wine in Chicken Francese?

If you don’t want to use white wine, substitute it with chicken stock or a mix of chicken stock and a splash of white wine vinegar for acidity.

How Do You Keep the Coating on Chicken Francese Crispy?

To keep the coating crispy, cook the chicken over medium heat in a hot skillet and avoid overcrowding. Serve immediately after cooking to maintain the texture.

Can Chicken Francese Be Made Gluten-Free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for dredging. Ensure all other ingredients, like chicken stock, are gluten-free as well.

Wrapping Up

Ina Garten’s Chicken Francese is a flavorful and elegant dish that’s surprisingly easy to prepare. With its tangy lemon butter sauce and golden-brown chicken, it’s perfect for any occasion. Serve it with your favorite sides for a restaurant-worthy meal at home!

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