Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts in a tangy lemon and white wine sauce. This recipe yields perfectly cooked chicken with a flavorful, bright sauce that pairs perfectly with pasta or mashed potatoes.
Ingredients
Scale
Chicken Francese:
- 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Sauce:
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Dredge: Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Egg Coating: Whisk eggs with milk. Dip chicken in egg mixture.
- Cook Chicken: Heat oil and butter. Cook chicken until golden brown and cooked through.
- Make Sauce: Simmer wine, add broth, lemon juice. Simmer until slightly reduced. Stir in butter.
- Finish: Return chicken to pan, spoon sauce over. Garnish with lemon and parsley.
Notes
- If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir into the pan sauce.
- Serve with pasta, mashed potatoes, or rice to soak up the lemony sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 170 mg
