Chicken Francese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/chicken-francese-recipe/
