Chicken Francese
Chicken Francese is a classic Italian-American dish that features lightly battered and pan-fried chicken breast, served in a luscious lemon and white wine sauce. This delightful dish is perfect for a weeknight dinner or a special occasion.
Equipment
- 2 shallow dishes for dredging
- 1 large skillet
- 1 meat mallet or rolling pin
- 1 measuring cups and spoons
- 1 whisk
- 1 cooking tongs
- 1 plate for serving
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 to 2 pounds total.
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- ½ cup chicken broth
- ½ cup dry white wine Such as Sauvignon Blanc.
- ¼ cup fresh lemon juice About 2 lemons.
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- Flatten the chicken breasts by placing them between plastic wrap and pounding gently with a meat mallet until about ½ inch thick.
- Set up a dredging station with flour mixed with salt and pepper in one shallow dish, and whisked eggs mixed with water in another shallow dish.
- Dip each chicken breast into the flour, shaking off excess, then into the egg mixture, allowing excess to drip off.
- Heat olive oil in a large skillet over medium-high heat and cook the coated chicken breasts for about 3-4 minutes on each side until golden brown.
- Remove the chicken from the skillet and keep warm. In the same skillet, add chicken broth, white wine, and lemon juice, simmering and scraping the browned bits from the skillet.
- Stir in the butter until melted and return the cooked chicken to the skillet, spooning sauce over the top and heating for an additional minute.
- Serve the Chicken Francese with sauce drizzled on top and garnish with chopped fresh parsley.
Notes
For a lighter version, you can bake the coated chicken breasts at 400°F (200°C) for about 20-25 minutes instead of frying them.
Ensure you taste the sauce before serving; adjust seasoning with salt and pepper if necessary.
Enjoy this dish with a glass of the same white wine used in the recipe for a perfect pairing.