Baked Chicken Francese

I don’t know about you guys, but I looooove chicken francese…. it’s definitely one of my favorite dishes when I am out at an Italian restaurant. What makes it so good obviously is the fact that it is pan fried and probably cooked with a lot of salt and butter. Last night I decided I wanted to try a semi-healthier version of chicken francese by baking it. 

Here is what you will need:

• Sliced chicken breasts (I like to use the thin cut)
• Regular flour or almond flour (1 tbsp; I used almond flour)
• 1 large egg (beaten)
• Italian bread crumbs or panko crumbs (1 cup; I used Italian because it has more flavor)
• Dry white wine (1/2 cup)
• 2 lemons
• Salt and pepper
• Unsalted butter (about 3 tbsp)
• Chicken stock (2 ¼ cups; I use low sodium)
• And last but not least…. chopped parsley

Pre heat your oven to 450 degrees. Sprinkle some salt and pepper on both sides of your cutlets (only if you are using panko crumbs), dip your cutlets into the egg, and then straight into the bread crumbs. Once your cutlets are coated, place them in a glass pan or a baking sheet. You should coat your baking sheet or your pan with some olive oil just so that the chicken doesn’t stick to the bottom. Pop your cutlets into the oven for about 10 minutes and then flip them so the other side can bake.

While your cutlets are baking, melt 1 tbsp of butter in a saucepan and start whisking in your flour. Add the chicken stock, wine and lemon juice. I also added in some garlic powder for a little more flavor. Cook your sauce for about 15 minutes. Melt the rest of your butter (1 tbsp at a time), into your sauce. I added a little more salt and pepper after all of the ingredients were together in the pan.

Your chicken should be done around the same time as your sauce. Take your cutlets out of the oven and pour your sauce over them. Add some of your chopped parsley and dinner is served!

I guess since this was a healthy recipe, the sauce was not supposed to be thick like regular chicken francese. I had to add some more flour, but it still did not thicken up much, so don't be surprised if your sauce isn't thick.

I also made some roasted asparagus as a side (pictured below).