If you are craving a dish that masterfully balances zesty lemon, rich buttery sauce, and tender chicken, then this Chicken Francese Recipe is going to be your new go-to comfort meal. This classic Italian-American favorite brings together simple ingredients to create a dish with crispy, golden chicken drenched in a tangy, luscious sauce that feels both elegant and homey. Whether you’re cooking for weeknight dinner or a special occasion, Chicken Francese will impress with its bright flavors and satisfying texture.
Ingredients You’ll Need
Getting this Chicken Francese Recipe just right starts with a handful of straightforward ingredients that each play a crucial role in delivering flavor, texture, and brightness to the dish. From the fresh lemon juice that brings that iconic zing, to the eggs and flour for the perfect crispy coating, every item has its part to play.
- Boneless, skinless chicken breasts: Pounded to even thickness for uniform cooking and tender bites.
- Large eggs: Beaten to create a luscious coating that helps the flour stick perfectly.
- All-purpose flour: The essential base for that golden, crisp crust on the chicken.
- Fresh lemon juice: Adds a bright, tangy punch that makes this dish unforgettable.
- Chicken broth: Provides depth and richness to the sauce, balancing the acidity.
- Chopped fresh parsley: Offers a fresh, herbal finish and vibrant color.
- Salt and pepper: To season and enhance every layer of flavor.
- Unsalted butter: Creates a silky, indulgent sauce base that clings to the chicken.
- Garlic cloves: Minced finely for aromatic warmth in the sauce.
- White wine: Adds complexity and helps deglaze the pan for a flavorful sauce.
- Olive oil: Used for cooking the chicken to a perfect golden crust without sticking.
How to Make Chicken Francese Recipe
Step 1: Prepare the Chicken
Start by placing your chicken breasts between two sheets of plastic wrap, then gently pound them to an even thickness—this helps them cook evenly and stay juicy. It’s a simple prep trick that makes a big difference in texture and appearance.
Step 2: Set Up Your Dredging Station
Organize three shallow dishes: one filled with seasoned flour, the next with beaten eggs, and the third left empty for any final touches. This setup ensures a smooth coating process on each piece of chicken, so you get that perfect crust every time.
Step 3: Coat the Chicken
Dip each chicken breast first into the flour, making sure it’s evenly coated, then into the eggs. This double coating locks in moisture and creates a crispy exterior that’s key to Chicken Francese’s charm.
Step 4: Cook the Chicken
Heat olive oil in a skillet over medium heat until shimmering. Add the coated chicken breasts and cook for about 4 to 5 minutes on each side, until they develop a gorgeous golden-brown color and are cooked through. The aroma at this point is simply irresistible.
Step 5: Build the Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté just until fragrant—about 30 seconds—to avoid burning but maximize flavor. Pour in white wine and use a wooden spoon to scrape up any flavorful browned bits stuck to the pan. This step intensifies the sauce beautifully.
Step 6: Add Lemon Juice and Broth
Stir in fresh lemon juice and chicken broth, then let the sauce simmer gently for 3 to 5 minutes until it thickens slightly. Return the cooked chicken to the pan and spoon the sauce over it. This soaking step ensures every bite bursts with that classic tangy, buttery goodness.
Step 7: Garnish and Serve
Finish off your Chicken Francese Recipe by sprinkling freshly chopped parsley on top. This not only adds a pop of green but also a subtle earthiness that complements the vibrant sauce perfectly. Serve immediately for a spectacular meal.
How to Serve Chicken Francese Recipe
Garnishes
Freshly chopped parsley is a must-have garnish for Chicken Francese, lending color and an herbaceous note that lifts the flavors. A few thin lemon slices on the side can enhance the visual appeal while giving an extra burst of citrus for those who love it tangy.
Side Dishes
This dish pairs beautifully with simple sides like al dente pasta tossed in olive oil or butter, steamed green beans, or a crisp mixed salad. Crusty bread is another favorite to have on hand, perfect for sopping up every last drop of that delectable sauce.
Creative Ways to Present
For a special touch, serve your chicken slices fanned out over a bed of creamy risotto or wild rice. You can also plate it alongside roasted veggies for a colorful, wholesome meal that will wow guests and family alike. Don’t be afraid to get creative—Chicken Francese shines in many presentations!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Francese should be stored in an airtight container and refrigerated. It will stay fresh for up to 3 days, making it a convenient option for next-day meals without losing its delightful flavor and texture.
Freezing
While the sauce’s texture might change slightly upon freezing, you can freeze cooked chicken breasts separately in freezer bags for up to 2 months. Thaw them overnight in the fridge and reheat gently in a skillet with a splash of broth or lemon juice to revive the flavors.
Reheating
To reheat, warm the chicken slowly in a skillet over medium-low heat, spooning reserved sauce or a mix of broth and lemon juice over the top to keep it moist. Avoid microwaving if possible, so you preserve the crispy coating and delicate sauce consistency.
FAQs
What makes Chicken Francese different from other lemon chicken dishes?
Chicken Francese is unique because of its egg and flour coating that creates a tender, crispy crust, combined with a luscious lemon-butter and wine sauce that’s both tangy and rich, unlike simpler lemon chicken recipes that might only involve marinating or baking.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used and will add extra juiciness and flavor. Just be sure to pound them to even thickness and adjust cooking time as thighs may take slightly longer to cook through.
Is white wine necessary for the sauce?
The white wine adds depth and complexity to the sauce, but if you prefer to skip alcohol, you can substitute with more chicken broth and a splash of white grape juice or a tiny bit of vinegar to maintain acidity.
How do I avoid the chicken becoming soggy?
Make sure the chicken is cooked over medium heat until golden brown on both sides and drain any excess oil on paper towels. Also, don’t overcrowd the pan so the coating stays crispy before adding it back to the sauce for a final brief soak.
Can I double this Chicken Francese Recipe for a bigger crowd?
Absolutely! Just maintain the same ratio of ingredients and cook the chicken in batches to ensure each piece gets that perfect golden crust and the sauce develops beautifully.
Final Thoughts
There is something incredibly satisfying about making and sharing this Chicken Francese Recipe. It’s a simple yet elegant dish that feels special without requiring complicated ingredients or techniques. I truly hope you enjoy the burst of fresh lemon, the crispy exterior, and the silky sauce as much as I do. Next time you want a meal that’s both comforting and impressive, give this a try—your taste buds will thank you!
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Chicken Francese Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francese is a classic Italian-American dish featuring tender, boneless chicken breasts lightly coated in flour and eggs, pan-fried to a golden brown, and served with a tangy lemon butter sauce enriched with garlic, white wine, and chicken broth. This flavorful and elegant dish pairs beautifully with pasta or crusty bread, making it a perfect meal for family dinners or special occasions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
Sauce & Garnish
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch. This ensures even cooking.
- Set up Dredging Station: Arrange three shallow dishes: one with seasoned flour (salt and pepper mixed in), one with beaten eggs, and one empty plate for breaded chicken.
- Coat the Chicken: Dip each chicken breast first into the flour, shaking off any excess, then into the beaten eggs, ensuring it is well-coated on all sides.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 30 seconds. Carefully pour in the white wine and scrape the bottom of the pan to loosen any browned bits, infusing flavor into the sauce.
- Simmer with Lemon and Broth: Add the lemon juice and chicken broth to the skillet. Let the sauce simmer gently for 3 to 5 minutes until it slightly thickens, stirring occasionally.
- Combine and Serve: Return the cooked chicken breasts to the pan to soak in the lemon butter sauce for a minute. Sprinkle chopped fresh parsley over the top for a burst of color and flavor. Serve the Chicken Francese hot, ideally over pasta or with crusty bread to enjoy the delicious sauce.
Notes
- Pound the chicken evenly to ensure it cooks uniformly and remains tender.
- Use fresh lemon juice for the best bright and tangy flavor in the sauce.
- White wine adds depth; you can substitute with additional chicken broth if preferred.
- Be careful not to overcook the chicken to keep it juicy and tender.
- This dish pairs excellently with angel hair pasta, fettuccine, or a side of steamed vegetables.
