Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour and eggs, pan-fried to golden perfection, then simmered in a tangy lemon, garlic, and white wine sauce. This quick and flavorful recipe makes a delicious dinner served over pasta or with crusty bread.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 large eggs
- 1 cup all-purpose flour
- Salt and pepper to taste
Sauce
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness to ensure uniform cooking.
- 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.
- Coat the Chicken: Dip each chicken breast first in the flour, coating thoroughly, then dip into the beaten eggs until fully coated. Set aside on the empty plate.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove chicken and set aside.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the pan to enhance flavor.
- Simmer Sauce: Add fresh lemon juice and chicken broth to the skillet. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.
- Combine and Garnish: Return the cooked chicken breasts to the skillet and spoon the sauce over them to coat and warm through. Sprinkle with fresh chopped parsley. Serve hot over pasta or with crusty bread.
Notes
- For extra tender chicken, avoid pounding the breasts too thin.
- Use fresh lemon juice for the best bright and tangy flavor.
- White wine can be substituted with additional chicken broth if preferred.
- Serve with a side of pasta, steamed vegetables, or crusty bread to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
