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Chicken Francese Recipe

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★★★★★

4.6 from 131 reviews

Chicken Francese is a classic Italian-American dish featuring thinly pounded chicken breasts lightly coated in flour and egg, pan-fried to a golden brown, and served with a tangy lemon-butter and white wine sauce. This flavorful recipe balances the richness of butter with the brightness of fresh lemon slices, making it an elegant yet easy-to-make meal perfect for any occasion.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts (thin cut)
  • 1/3 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil
  • 4 tablespoons butter (divided use)
  • 1 lemon (thinly sliced)

Sauce

  • 1 tablespoon all purpose flour
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons chopped parsley

Instructions

  1. Prepare the chicken cutlets: Place each chicken breast between two pieces of plastic wrap and pound with the flat end of a meat mallet until thin cutlets are formed. This ensures even cooking and tenderness.
  2. Mix the dry coating: In a bowl, combine 1/3 cup flour, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Stir until well mixed.
  3. Prepare the egg wash: In a separate small bowl, whisk together the 2 eggs and 2 tablespoons milk until smooth and uniform.
  4. Heat the oil: In a large skillet over medium-high heat, warm 1/4 cup olive oil until shimmering but not smoking.
  5. Coat the chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg wash, coating evenly.
  6. Cook the chicken: Place coated chicken breasts in a single layer in the hot pan. Cook each side for 4 minutes or until golden brown and cooked through. Remove the chicken from the pan and cover with foil to keep warm. Wipe out the pan with a paper towel to prepare for the sauce.
  7. Brown the lemon slices: Add 1 tablespoon butter to the pan and melt over medium heat. Add the thin lemon slices and cook for 2-3 minutes until they become browned and slightly caramelized. Remove lemon slices from the pan and set aside.
  8. Make the sauce base: Add the remaining 3 tablespoons butter to the pan and melt. Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
  9. Add liquids and simmer: Pour in 1/2 cup white wine, allowing it to simmer for 2 minutes to reduce slightly. Then add 3/4 cup chicken broth and simmer for an additional 4-5 minutes until the sauce thickens to a velvety consistency.
  10. Finish the sauce: Stir in 1 tablespoon lemon juice, then season with salt and pepper to taste.
  11. Combine and serve: Return the cooked chicken breasts to the pan, spoon the sauce over them, and top with the browned lemon slices. Sprinkle 2 tablespoons chopped parsley over everything and serve immediately for best flavor and presentation.

Notes

  • For best texture, pound chicken breasts evenly to avoid uneven cooking.
  • You can substitute white wine with extra chicken broth if preferred.
  • Be careful not to burn the lemon slices; they should be caramelized but not blackened.
  • Serve with a side of pasta, rice, or steamed vegetables for a complete meal.
  • Leftover sauce can be refrigerated for up to 2 days and gently reheated.

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

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