Chicken Francese Recipe

Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken breasts lightly battered and sautéed to perfection. Paired with a bright, lemony sauce, it’s a flavorful and elegant meal that’s surprisingly easy to prepare at home.

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon salt (or to taste)
• ½ teaspoon pepper (freshly ground, or to taste)
• 3 large eggs
• ¼ cup vegetable oil
• 4 chicken breasts (boneless and skinless, cut in half lengthwise)
• 1 large lemon (sliced into thin rounds, seeds removed)
• 1 cup chicken broth (low sodium)
• ½ cup white wine (dry)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon all-purpose flour
• 2 tablespoons butter (unsalted)
• 2 tablespoons parsley (chopped, for garnish)

Instructions

1. Step 1: In a shallow dish, combine the flour, salt, and pepper. In a separate bowl, beat the eggs. Dip each chicken piece first in the flour mixture, then in the beaten eggs, ensuring they are well coated.
2. Step 2: Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown on both sides and cooked through. Remove and set aside.
3. Step 3: In the same skillet, sauté the lemon slices until they start to soften. Add the chicken broth, white wine, and lemon juice, bringing the mixture to a simmer.
4. Step 4: In a small bowl, whisk together 1 tablespoon of flour with the butter until smooth. Stir this into the sauce, cooking until the sauce thickens slightly.
5. Step 5: Return the chicken to the skillet, coating it with the sauce. Simmer briefly to blend the flavors.
6. Step 6: Serve the chicken garnished with chopped parsley and lemon slices if desired.

Tips & Variations

• For a richer flavor, substitute half of the vegetable oil with olive oil.
• Use fresh lemons for the best brightness; bottled lemon juice can alter the flavor.
• Try adding capers to the sauce for a briny twist.
• Serve over pasta or alongside steamed vegetables for a complete meal.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, taking care not to overcook the chicken and dry it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay moist, but cook times may be slightly longer. Make sure to adjust cooking time until the chicken is cooked through.

What can I use if I don’t want to cook with wine?

You can substitute the white wine with additional chicken broth or a splash of white grape juice for sweetness. Keep in mind this will slightly change the flavor profile.

Chicken Francese Recipe

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★★★★★

4.8 from 106 reviews

Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a seasoned flour and egg batter, lightly pan-fried until golden, then simmered in a bright, luscious lemon-butter and white wine sauce. This elegant yet simple recipe delivers a perfect balance of savory and citrusy flavors, ideal for a flavorful weeknight dinner or special occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

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Chicken and Coating

• ½ cup all-purpose flour
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)
• 3 large eggs
• 4 boneless, skinless chicken breasts, cut in half lengthwise
• ¼ cup vegetable oil

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 fresh parsley

Instructions

1. Prepare the chicken: In a shallow dish, combine ½ cup flour with salt and freshly ground black pepper. In another shallow dish, beat the eggs thoroughly. Dip each chicken breast piece first into the flour mixture, making sure it is fully coated, then dip into the beaten eggs to cover completely.
2. Fry the chicken: Heat ¼ cup vegetable oil in a large skillet over medium heat. Once hot, fry the coated chicken breasts until they are golden brown on both sides, about 3 to 4 minutes per side. Remove from skillet and set aside.
3. Sauté lemon slices and deglaze the pan: In the same skillet, add the lemon slices and sauté briefly until fragrant and slightly softened. Then add 1 cup chicken broth, ½ cup dry white wine, and 1 tablespoon freshly squeezed lemon juice to deglaze the pan, scraping up any browned bits for extra flavor.
4. Thicken the sauce: In a small bowl, whisk together 1 tablespoon flour with a splash of water to create a slurry. Slowly whisk this slurry into the simmering liquid, then add 2 tablespoons unsalted butter. Continue whisking and simmer until the sauce thickens slightly and becomes glossy.
5. Simmer chicken in sauce: Return the fried chicken breasts to the skillet, nestling them into the lemon sauce. Let them cook gently for 3 to 5 minutes until fully heated through and infused with the sauce’s flavors.
6. Garnish and serve: Sprinkle chopped fresh parsley over the dish for a fresh, herbal finish. Serve immediately while hot alongside your favorite sides, such as pasta or steamed vegetables.

Notes

• Use fresh lemon juice and lemon slices for the brightest flavor.
• To keep chicken juicy, avoid overcooking during the frying and simmering steps.
• Dry white wine adds acidity and depth; substitute with extra chicken broth if preferred.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
• Serve with simple sides like angel hair pasta, sautéed greens, or roasted potatoes.

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