Creamy Chicken Francese with Linguine

Follow our step-by-step guide on how to make Creamy Chicken Francese with Linguine.

1. Step 1

   In a shallow bowl, combine the beaten eggs and Parmigiano-Reggiano cheese. In another bowl, mix the flour, salt, and pepper.

2. Step 2

   Dredge the chicken cutlets in the seasoned flour, ensuring they are well coated.

3. Step 3

   Bring a large pot of lightly salted water to a boil. Cook the linguine according to package instructions until al dente, about 11 minutes.

4. Step 4

   While the pasta cooks, heat the butter and olive oil in a 12-inch skillet over medium-high heat. Once the butter has melted, swirl the skillet to combine the butter and oil. Add the lemon slices and cook for 2 minutes on each side, covered with a splatter screen.

5. Step 5

   Dip the floured chicken cutlets into the egg mixture, then place them in the skillet. Cook for about 4 minutes on each side, being careful not to disturb them while they brown. Once browned, remove the cutlets and keep them warm on a rack.

6. Step 6

   Add the minced garlic to the skillet and sauté for about 30 seconds. Pour in the chicken broth, white wine, and lemon juice. Bring the mixture to a boil and let it reduce to about 1/3 cup, stirring occasionally, for about 5 minutes.

7. Step 7

   Remove the skillet from heat and let the sauce cool slightly for about 2 minutes. Gradually stir in the half-and-half, seasoning with salt and pepper to taste.

8. Step 8

   If the sauce is too thick, return the skillet to low heat and add reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached. If too thin, create a paste with leftover flour and olive oil, whisk it into the sauce, and cook until thickened.

9. Step 9

   Return the chicken cutlets and lemon slices to the sauce, warming them through for about 2 minutes.

10. Step 10

    Serve each chicken cutlet with two lemon slices and a generous amount of sauce over the hot linguine. Garnish with fresh parsley if desired.