About the Recipe
Today I’m preparing Lemon Chicken France, which is a classic American-Italian recipe that is said to be founded in Rochester, New York. It’s a dish consisting of lightly battered chicken cutlets, pan-fried to perfection, and served with a super easy and flavorful pan sauce with hints of lemon. It’s an easy-to-make and satisfying meal that you will want to add to your menu rotation!
Ingredients
● 1⁄2 cup plus 1 tablespoon all-purpose flour, divided
● 1 1⁄2 teaspoons kosher salt, divided
● 1⁄2 teaspoon freshly ground black pepper
● 2 large eggs
● 2 tablespoons water
● 1⁄4 cup olive oil or canola
● 4 boneless, skinless chicken breast cutlets (about 1 pound total)
● 1⁄2 large lemon, sliced thin to thin rounds and seeds removed
● 1 cup low-sodium chicken broth
● 1⁄2 cup dry white wine
● Slices of 1⁄2 large lemon
● Juice of 1⁄2 large lemon
● 2 tablespoons unsalted butter, at room temperature
● 2 tablespoons coarsely chopped fresh parsley leaves
Preparation
● Place 1/2 cup of the flour, 1
teaspoon of the salt, and the pepper
in a wide, shallow bowl and whisk to
combine. Whisk the eggs and water
together in a separate wide, shallow
bowl.
● Heat the oil in a 10-inch or larger
skillet over medium-high heat until it
shimmers. Dredge the cutlets in the
flour, fully coating both sides and
shaking off any excess. (You may
have to cook the chicken in batches
to avoid crowding the pan.)
● Coat the cutlets with the egg
mixture. Let any excess drip off and
add to the skillet. Cook until lightly
browned, about 3 minutes per side.
Transfer the chicken to a paper
towel-lined plate. Repeat with any
remaining cutlets if needed.
● Pour off and discard the oil in the
skillet. Add the lemon slices to the
skillet and cook until fragrant, about
30 seconds. Add the wine, broth,
lemon juice, and remaining 1⁄2
teaspoon of salt. Simmer until
slightly reduced, about 5 minutes.
Meanwhile, use a fork to combine
the remaining 1 tablespoon of flour
into the butter in a small bowl to
make a paste.
● Add the paste to the sauce and
whisk constantly until melted. Return
the chicken to the skillet and cook
until the sauce is thickened and the
chicken is heated through, 3 to 4
minutes. Garnish with the lemon
slices and chopped parsley before
serving.