Chicken Francese Recipe
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts lightly coated in flour and egg, pan-fried to a golden perfection, and served in a tangy lemon and white wine sauce. This flavorful and elegant recipe comes together quickly and makes for a delightful dinner that pairs well with pasta or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- ½ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground pepper (or to taste)
- 3 large eggs
- ¼ cup vegetable oil
- 4 boneless, skinless chicken breasts (cut in half lengthwise)
Sauce
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup low sodium chicken broth
- ½ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
Garnish
- 2 tablespoons chopped parsley
Instructions
- Prepare the chicken: In a shallow dish, combine ½ cup flour, salt, and pepper. In a separate dish, beat the eggs thoroughly. Dip each chicken breast half first into the flour mixture, coating it completely, then dip into the beaten eggs, ensuring full coverage.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium heat. Fry the coated chicken pieces for about 3-4 minutes on each side, or until they develop a golden brown crust and are cooked through. Remove the chicken and set aside.
- Make the sauce: Using the same skillet, sauté the lemon slices for 1-2 minutes until fragrant. Add the chicken broth, white wine, and lemon juice to the pan, stirring to combine and scraping any browned bits from the bottom. In a small bowl, whisk together 1 tablespoon flour with a little water to form a slurry, then whisk it into the sauce along with the butter. Continue whisking and cooking for 3-5 minutes until the sauce thickens slightly.
- Combine and simmer: Return the cooked chicken breasts to the skillet with the sauce. Simmer gently for 3-4 minutes, allowing the flavors to meld and the chicken to warm through.
- Serve: Plate the chicken pieces, spoon the lemon sauce over them, and garnish generously with chopped parsley. Serve immediately with your choice of sides.
Notes
- For best results, pound chicken breasts evenly before coating to ensure they cook uniformly.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken broth or a splash of white grape juice.
- Use fresh lemon juice for brighter flavor compared to bottled juice.
- Serve with pasta, rice, or steamed vegetables for a complete meal.
- Ensure the skillet is hot enough before frying to achieve a crisp, golden crust on the chicken.
Keywords: Chicken Francese, lemon chicken, Italian chicken recipe, pan-fried chicken, lemon wine sauce
Find it online: https://foodiecara.com/chicken-francese-recipe/