Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dipped in flour and eggs, pan-fried to golden perfection, and served in a bright, flavorful lemon-butter sauce with a hint of garlic and white wine. This elegant yet simple recipe is perfect for a dinner that feels special but comes together quickly.
Ingredients
Scale
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
Instructions
- Prepare the chicken: Place chicken breasts between plastic wrap and pound them to an even thickness to ensure uniform cooking.
- Set up dredging station: Arrange three shallow dishes—one with seasoned flour, another with beaten eggs, and an empty one for assembly.
- Dredge the chicken: Dip each chicken breast first into the flour, shaking off excess, then into the beaten eggs until well coated on both sides.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts about 4-5 minutes on each side until golden brown and cooked through. Remove from skillet 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. Pour in white wine and scrape up any browned bits from the bottom of the pan.
- Simmer sauce: Add fresh lemon juice and chicken broth to the skillet. Simmer for 3-5 minutes until the sauce slightly thickens.
- Combine and serve: Return the cooked chicken breasts to the pan to soak up the lemon sauce. Garnish with chopped fresh parsley and serve hot over pasta or with crusty bread.
Notes
- Pound chicken evenly to avoid uneven cooking.
- Use fresh lemon juice for the brightest flavor.
- White wine can be substituted with additional chicken broth if desired.
- Serve immediately to enjoy the sauce at its best consistency.
- For a gluten-free option, use gluten-free flour for dredging.
