Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts coated in a light egg and Parmesan batter, sautéed to a golden perfection, and served in a tangy lemon and white wine sauce. This flavorful and elegant meal is perfect for any occasion and pairs wonderfully with pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour (for dredging; substitute gluten-free flour for gluten-free version)
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking and Sauce
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 1–2 lemons)
Garnish
- Lemon slices
- Chopped parsley
Instructions
- Prepare Chicken: Pound the chicken breasts to an even 1/2-inch thickness and season them lightly with salt and black pepper to ensure balanced flavor throughout.
- Make Coating Mixtures: Place the flour in one shallow bowl. In another bowl, whisk together the eggs, grated Parmesan cheese, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
- Dredge Chicken: Coat each chicken breast first in the flour, shaking off any excess. Then dip the floured chicken into the egg mixture, making sure each piece is thoroughly coated for a crispy, flavorful crust.
- Sauté Chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3–4 minutes per side, or until they turn golden brown and are cooked through. Remove chicken from skillet and set aside on a plate.
- Make Sauce: Reduce the heat to medium. Pour in the dry white wine, stirring and scraping up any browned bits from the pan. Let the wine simmer for 1–2 minutes to reduce slightly, then add the chicken broth and fresh lemon juice. Continue to simmer the sauce for 5 minutes to thicken and develop flavor.
- Finish Sauce and Combine: Stir in the remaining 1 tablespoon of unsalted butter into the sauce until melted and smooth. Return the cooked chicken to the skillet, spooning the sauce over the top. Let it simmer together for 2–3 minutes to meld flavors and warm the chicken.
- Garnish and Serve: Transfer the chicken to plates, garnish with fresh lemon slices and chopped parsley, and serve immediately with your favorite side like pasta, rice, or mashed potatoes to enjoy the lemony sauce fully.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour for dredging.
- Serve the dish with pasta, rice, or mashed potatoes to absorb the delicious lemon sauce.
- You can adjust the lemon juice amount slightly to taste, depending on your preferred level of tartness.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best sauce flavor.
- Ensure chicken breasts are pounded evenly to cook uniformly and remain tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
