Print

Chicken Francese Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

Chicken Francese is a classic Italian-American dish featuring tender boneless chicken breasts dredged in flour and eggs, pan-fried until golden, and served with a bright, tangy lemon butter sauce made with white wine and chicken broth. This flavorful and elegant dish is perfect for family dinners or special occasions, combining a crispy crust with a rich, zesty sauce for a delicious meal.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 1 cup all-purpose flour, for dredging
  • 2 large eggs, beaten

Sauce

  • 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

  1. Season the Chicken: Season the chicken breasts evenly with salt and freshly ground black pepper to enhance the flavor.
  2. Dredge and Dip: Coat each chicken breast in all-purpose flour, shaking off the excess, then dip into the beaten eggs to create a light batter layer.
  3. Pan-Fry the Chicken: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side, or until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
  4. Prepare the Sauce: In the same skillet, melt the unsalted butter. Add the dry white wine and let it simmer for about 2 minutes, scraping up any browned bits from the bottom to deepen the sauce’s flavor.
  5. Add Broth and Lemon: Pour in the chicken broth and add the thinly sliced lemon pieces. Allow the mixture to simmer for another 2 minutes, letting the flavors meld together.
  6. Return Chicken to Sauce: Place the cooked chicken breasts back into the skillet, spooning the sauce over them. Cook for an additional 3 minutes to reheat the chicken and allow it to absorb the sauce flavors.
  7. Finish and Garnish: Remove the skillet from heat, drizzle the freshly squeezed lemon juice over the chicken, and garnish with chopped fresh parsley before serving.

Notes

  • You can use skinless chicken thighs instead of breasts for a juicier texture.
  • For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.
  • Adjust lemon juice to taste for more or less tang.
  • Serve with pasta, rice, or steamed vegetables to complete the meal.
  • Ensure the skillet is hot enough before frying the chicken to get a crispy crust.

Keywords: Chicken Francese, Chicken Française, Italian-American chicken, lemon butter chicken, crispy chicken recipe, pan-fried chicken, lemon chicken sauce

Find it online: https://tastemadebyclara.com/chicken-francese-recipe/