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
Scale
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.
