Quick & Easy Chicken Francese
Chicken Française (or Chicken Francese) is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a rich lemon-butter and white wine sauce.
This chicken is one of my favorites to make on Sunday. It’s similar to our favorite chicken piccata, but different *enough* to add variety to our menu.
I’ve exchanged the typical all-purpose flour for almond flour, and reduced the amount of butter used in the traditional recipe.
While this is a “richer” dish to enjoy occasionally thanks to the butter and wine, I think it’s an ABSOLUTE TREAT, and just as satisfying as restaurant-style Chicken Française.
Using high quality, evenly shaped, thin chicken cutlets is the secret to cooking these perfectly, and keeping it quick & easy!
Makes 4 servings
- 2 large eggs, I prefer pasture-raised
- 2 Tbsps grass-fed cream, OR organic coconut cream
- sea salt and fresh ground black pepper, to taste (about 1/4 teaspoon each, divided between dry & wet ingredients)
- 1 cup almond flour
- 1 Tbsp dried oregano
- 2 Tbsps olive oil, or avocado oil
- 4 thin boneless, skinless chicken cutlets, similar thickness, and size so they cook evenly
- 2 Tbsps clarified butter or ghee
- 4 fresh garlic cloves, pressed
- 1/4 cup dry white wine
- 1.5 cups chicken stock, or bone broth
- juice of 1 fresh lemon
- zest of one fresh lemon
- 10 sprigs of fresh thyme
- 1 lemon, thinly sliced