Description

Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour and eggs, sautéed to a golden brown, and served with a tangy lemon-butter sauce enriched with white wine and garlic. This quick and flavorful recipe is perfect for a weeknight dinner and pairs beautifully with pasta or crusty bread.

Ingredients

Chicken

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
Salt and pepper to taste
2 tablespoons olive oil

Sauce

4 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup white wine
1/4 cup fresh lemon juice (about 2 lemons)
1 cup chicken broth
2 tablespoons chopped fresh parsley

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Instructions

Prepare the chicken: Place chicken breasts between plastic wrap and pound them to an even thickness, ensuring they cook evenly and remain tender.
Set up dredging station: Arrange three dishes—one with seasoned flour (salt and pepper mixed in), one with beaten eggs, and one empty plate for the coated chicken to rest.
Dredge the chicken: Dip each chicken breast into the flour first, coating completely, then into the eggs, ensuring thorough coverage.
Cook the chicken: Heat olive oil in a skillet over medium heat. Add the coated chicken breasts and cook for about 4-5 minutes on each side until golden brown and fully cooked through. Remove and set aside.
Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it. Pour in the white wine, scraping up any browned bits from the pan to add flavor.
Simmer the sauce: Add the fresh lemon juice and chicken broth to the skillet. Let the sauce simmer for 3-5 minutes until it slightly thickens and flavors meld.
Combine and serve: Return the cooked chicken breasts to the skillet, spooning the sauce over them to soak up the flavors. Garnish with fresh chopped parsley and serve hot, ideally over pasta or with crusty bread.

Notes

For best results, use fresh lemon juice rather than bottled to achieve a bright, authentic flavor.
Make sure not to overcook the chicken to keep it tender and juicy.
This dish pairs excellently with spaghetti or linguine, and a simple green salad.
White wine can be substituted with additional chicken broth if preferred.
To lighten the dish, you can reduce the butter amount or use a butter substitute.