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Chicken Francese Recipe

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★★★★★

4.6 from 69 reviews

Chicken Francese is a classic Italian-American dish featuring thinly sliced chicken breasts lightly coated in flour and egg, pan-fried to a golden brown, and served with a rich, tangy lemon and white wine butter sauce. This elegant yet simple recipe is perfect for a special dinner or an impressive weeknight meal.

Ingredients

Scale

Chicken

  • 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
  • 1/4 cup plain/all-purpose flour
  • 1 tsp cooking salt/kosher salt
  • 1 tsp black pepper
  • 2 large eggs
  • 1 tbsp milk (any fat %)
  • 3 tbsp extra virgin olive oil
  • 1 lemon, thinly sliced 0.3cm / 1/8″
  • 50g / 3 tbsp unsalted butter
  • 2 tbsp plain/all-purpose flour
  • 2 cups low sodium chicken stock/broth
  • 1/3 cup Chardonnay or other dry white wine
  • 1/2 tsp cooking salt/kosher salt (no pepper)
  • 1 tbsp finely chopped parsley, for garnish (optional)

Instructions

  1. Cut Chicken: Slice each chicken breast horizontally to create four thin chicken steaks total, ensuring even thickness for quick and uniform cooking.
  2. Prepare Egg Wash: In a small bowl, whisk together the eggs and milk until smooth. Set aside for coating the chicken.
  3. Coat Chicken: Mix flour, salt, and black pepper on a plate. Dredge each chicken piece in the flour mixture, shaking off any excess, and set aside on a plate.
  4. Heat Oil: Warm the extra virgin olive oil in a large nonstick pan over medium-high heat.
  5. Cook Chicken: Dip the floured chicken pieces into the egg wash, letting excess drip off, then place them in the heated pan. Cook for 3 minutes until golden, flip, reduce heat to medium, and cook another 4 minutes until golden and chicken reaches an internal temperature of 68°C (155°F). Remove chicken to a plate.
  6. Cook Lemon Slices: Add the lemon slices to the pan and cook for about one minute until softened and slightly browned, then flip and cook the other side for 30 seconds. Remove and set aside.
  7. Clean Pan: Wipe the pan clean with paper towels to prepare for the sauce.
  8. Make Sauce: Melt the butter in the pan over medium heat. Stir in 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually add half the chicken stock while stirring to avoid lumps. Once smooth, add the remaining stock, white wine, and 1/2 teaspoon salt. Stir to combine.
  9. Simmer Sauce: Increase heat slightly and simmer the sauce for 3 to 4 minutes until it thickens to a syrupy consistency.
  10. Combine and Serve: Return the cooked chicken and lemon slices to the pan. Spoon the sauce generously over the chicken, garnish with finely chopped parsley if desired, and serve immediately.

Notes

  • For best flavor, use freshly squeezed lemon juice and high-quality dry white wine like Chardonnay.
  • You can substitute butter with a dairy-free alternative to make it lactose-free.
  • Ensure the chicken is cooked to an internal temperature of 68°C (155°F) for safety and tenderness.
  • Use a nonstick pan for easier cooking and cleanup.
  • Leftover sauce can be refrigerated and gently reheated but is best served fresh.

Keywords: Chicken Francese, lemon chicken, Italian chicken recipe, pan-fried chicken, white wine sauce, easy dinner, classic Italian-American

Find it online: https://todayquickmeals.com/chicken-francese-recipe/