Description
Chicken Francese is an elegant Italian-American dish made with tender chicken breasts lightly dredged in flour, dipped in egg, and pan-fried to golden perfection, then simmered in a lemon-butter wine sauce for a bright and flavorful finish.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 tbsp butter
- 1 cup chicken broth
- 1/2 cup dry white wine (or more broth)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp all-purpose flour (for thickening, optional)
- 2 tbsp chopped parsley (for garnish)
- Lemon slices, for garnish
Instructions
- Slice chicken breasts in half horizontally to make thin cutlets. Season both sides with salt and pepper.
- Place 1/2 cup flour in a shallow dish. In another bowl, whisk eggs and milk together.
- Coat each chicken piece in flour, shaking off excess, then dip into the egg mixture, coating completely.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside on a plate.
- In the same skillet, reduce heat to medium-low. Add butter and let it melt.
- Pour in white wine and chicken broth, scraping up browned bits from the pan. Stir in lemon juice.
- If you want a thicker sauce, whisk 1 tbsp flour with 2 tbsp water, then stir into the sauce. Simmer for 2–3 minutes until slightly thickened.
- Return the chicken to the pan, spooning sauce over the top. Simmer for 2 minutes to let the flavors meld.
- Garnish with lemon slices and chopped parsley before serving.
- Serve warm over pasta, mashed potatoes, or rice.
Notes
- For a richer sauce, stir in 2 tbsp of heavy cream at the end.
- If using salted butter, reduce added salt slightly.
- Can substitute wine with extra broth for a non-alcoholic version.
- Pairs beautifully with steamed asparagus or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying and Simmering
- Cuisine: Italian-American