Name: Chicken Francese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1 cup all-purpose flour, for dredging; 2 large eggs, beaten; 1/4 cup olive oil; 2 tablespoons unsalted butter; 1/2 cup dry white wine; 1/2 cup chicken broth; 1 lemon, thinly sliced; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley, for garnish

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Introduction

Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a light flour and egg batter, then sautéed to a golden crisp. It’s served with a bright, tangy lemon butter sauce that perfectly complements the savory chicken. This dish is both elegant and easy to prepare, making it ideal for weeknight dinners or special occasions.

Three pieces of golden-brown fried fish fillets are arranged in a line on a white plate. Each fillet is topped with a thin slice of bright yellow lemon and sprinkled with green herbs. The fish sits in a creamy light beige sauce that spreads on the plate, with extra chopped herbs scattered on top. Two lemon halves sit at the back of the plate as a garnish. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 cup all-purpose flour, for dredging
2 large eggs, beaten
1/4 cup olive oil
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1 lemon, thinly sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Season the chicken breasts with salt and freshly ground black pepper.
Step 2: Dredge each chicken breast in the all-purpose flour, shaking off the excess, then dip into the beaten eggs until evenly coated.
Step 3: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4 to 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, melt the unsalted butter. Add the dry white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Step 5: Add the chicken broth and lemon slices to the skillet, and simmer for another 2 minutes to blend the flavors.
Step 6: Return the chicken breasts to the skillet, spoon the sauce over them, and cook for an additional 3 minutes to heat through and meld the flavors.
Step 7: Remove from heat, drizzle with freshly squeezed lemon juice, and garnish with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before cooking.
Use gluten-free flour to make this dish suitable for gluten sensitivities.
Swap chicken broth for vegetable broth for a lighter taste or to make it dairy-free if you omit the butter.
Add capers to the sauce for a briny, tangy twist.
Serve with cooked pasta or crusty bread to soak up the delicious sauce.

Storage

Store any leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the crispiness of the chicken and prevent the sauce from separating. Avoid microwaving to maintain the dish’s texture and flavor.

How to Serve

The image shows three pieces of golden brown, crispy fried chicken breasts arranged in a row on a white plate with a light blue rim. Each piece is topped with a bright yellow lemon slice and sprinkled with fresh green parsley. The chicken sits in a light beige creamy sauce that covers the bottom of the plate and is scattered with small bits of seasoning and parsley. Behind the chicken, two lemon halves are placed on the plate, adding a fresh citrus touch. The plate rests on a soft gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on chicken breasts for this recipe?

It’s best to use boneless, skinless chicken breasts to ensure even cooking and proper coating. Skin-on breasts may result in uneven cooking and a soggy batter.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute an equal amount of additional chicken broth or a splash of white grape juice with a teaspoon of vinegar for acidity.