Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour and egg, pan-fried to a golden perfection, then simmered in a bright, buttery lemon and white wine sauce. This elegant yet easy-to-make meal is perfect for a weeknight dinner or a special occasion, offering a balanced blend of tangy, savory, and rich flavors.
Ingredients
Chicken and Coating
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons milk
Cooking and Sauce
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup chicken broth
- 1 cup dry white wine
- 1 lemon, juiced and thinly sliced
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Season Chicken: Season the chicken breasts on both sides with salt and black pepper evenly to enhance flavor.
- Prepare Coatings: Place the all-purpose flour in a shallow dish. In another shallow dish, whisk together the eggs and milk until fully combined.
- Dredge Chicken: Dip each chicken piece into the flour, shaking off the excess, then dip into the egg mixture to coat thoroughly.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Cook the chicken in batches, about 3 to 4 minutes per side until golden brown and cooked through. Transfer cooked chicken to a plate.
- Make Sauce: Add chicken broth, dry white wine, lemon juice, and lemon slices to the skillet. Bring to a simmer, scraping up any browned bits from the bottom to incorporate flavors. Simmer for 3 to 4 minutes until slightly reduced.
- Finish Sauce: Stir in the remaining 2 tablespoons of butter until the sauce turns glossy and smooth.
- Combine and Serve: Return the cooked chicken to the skillet and simmer for an additional 2 minutes to coat the chicken in the sauce. Garnish with chopped fresh parsley and serve immediately.
Notes
- For enhanced flavor, substitute chicken broth with homemade chicken stock.
- Freshly squeezed lemon juice provides the best brightness and flavor.
- Serve this dish over pasta, rice, or alongside sautéed vegetables for a complete meal.
- You can substitute chicken thighs if you prefer a juicier cut.
