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Chicken Francese Recipe

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★★★★★

4.5 from 58 reviews

Chicken Francese is a classic Italian-American dish featuring tender, thinly pounded chicken breasts lightly coated in flour and egg, pan-fried to a golden brown, then served with a rich, tangy lemon-butter and white wine sauce. It’s an elegant and flavorful meal that’s perfect for a special occasion or a comforting weeknight dinner.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts (thin cut)
  • 1/3 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil
  • 4 tablespoons butter (divided use)
  • 1 lemon (thinly sliced)

Sauce

  • 1 tablespoon all purpose flour
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Prepare the chicken cutlets: Place each chicken breast between two pieces of plastic wrap and pound them with the flat end of a meat mallet until they are thin cutlets. This ensures even cooking and tenderness.
  2. Mix the flour and seasoning: In a bowl, combine the 1/3 cup all-purpose flour with salt and pepper. In a separate small bowl, whisk together the eggs and milk until smooth.
  3. Heat the oil: Warm the olive oil in a large pan over medium-high heat to prepare for frying the chicken.
  4. Coat the chicken: Dredge each chicken cutlet first in the seasoned flour mixture, then dip into the egg and milk mixture, ensuring an even coating.
  5. Cook the chicken: Place the coated chicken breasts in a single layer in the hot pan. Cook for 4 minutes on each side or until they are golden brown and cooked through. Remove from the pan and keep warm, covering to retain heat. Wipe the pan clean with a paper towel.
  6. Prepare the lemon slices: Heat 1 tablespoon of butter in the pan over medium heat. Add the thin lemon slices and cook for 2-3 minutes until browned. Remove the lemon slices and set aside.
  7. Make the sauce: Add the remaining butter to the pan and melt it. Stir in 1 tablespoon of flour and cook for 1 minute while stirring constantly to form a roux.
  8. Simmer the sauce: Pour in the white wine and let it simmer for 2 minutes. Add the chicken broth and continue simmering for 4-5 minutes until the sauce thickens slightly.
  9. Finish the sauce: Stir in the lemon juice. Season with salt and pepper to taste.
  10. Combine and serve: Return the cooked chicken to the pan. Spoon the sauce over the chicken, arrange the browned lemon slices on top, sprinkle with chopped parsley, and serve immediately for best flavor.

Notes

  • For best results, pound chicken evenly to ensure uniform cooking.
  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce.
  • You can substitute chicken broth with vegetable broth if preferred.
  • Serve with a side of pasta, rice, or steamed vegetables to complete the meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve sauce consistency.

Keywords: Chicken Francese, lemon chicken, Italian chicken recipe, pan-fried chicken, lemon butter sauce

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