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Chicken Francese Recipe

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★★★★★

4.5 from 149 reviews

Chicken Francese is a classic Italian-American dish featuring tender, lightly floured chicken breasts dipped in egg batter, pan-fried to golden perfection, and served with a luscious lemon and white wine sauce. This elegant yet simple recipe combines bright lemon flavors with a rich buttery sauce, making it perfect for a comforting dinner or special occasion.

Ingredients

Scale

Chicken

  • 2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
  • 1/4 cup plain all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 large eggs
  • 1 tbsp milk (any fat %)
  • 3 tbsp extra virgin olive oil

Lemon and Sauce

  • 1 lemon, thinly sliced 0.3cm / 1/8″
  • 50g / 3 tbsp unsalted butter
  • 2 tbsp plain all-purpose flour
  • 2 cups low sodium chicken stock/broth
  • 1/3 cup Chardonnay or other dry white wine
  • 1/2 tsp kosher salt (no pepper)
  • 1 tbsp finely chopped parsley, for garnish (optional)

Instructions

  1. Prepare Chicken: Cut each chicken breast in half horizontally to create 4 thin chicken steaks total, ensuring even thickness for uniform cooking.
  2. Mix Egg Batter: In a small bowl, whisk together the eggs and milk thoroughly, then set aside for dipping the chicken.
  3. Flour Coating: Combine the flour, salt, and black pepper on a plate. Dredge each chicken piece in the flour mixture, shaking off excess, then place coated pieces on a plate ready for frying.
  4. Heat Oil: In a large nonstick pan, heat 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
  5. Cook Chicken: Dip each floured chicken piece into the egg mixture, letting excess drip off before placing in the hot pan. Cook for about 3 minutes until the underside is golden brown, then flip, reduce heat to medium and cook an additional 4 minutes until golden and the internal temperature reaches 68°C/155°F. Remove chicken onto a clean plate.
  6. Cook Lemon Slices: In the same pan, add the lemon slices and cook for 1 minute until they soften and start to brown, then flip and cook the other side for 30 seconds. Remove lemons onto a plate.
  7. Clean Pan: Wipe out the pan with paper towels to remove any residue, preparing it for the sauce.
  8. Make White Wine Sauce: Over medium heat, melt the unsalted butter in the pan. Stir in 2 tablespoons of flour using a wooden spoon and cook for 1 minute to form a roux. Gradually pour in half the chicken stock while stirring continuously to prevent lumps. Add the remaining stock, white wine, and 1/2 tsp kosher salt (no pepper), stirring to combine.
  9. Thicken Sauce: Increase heat slightly and simmer the sauce for 3 to 4 minutes, stirring occasionally, until it thickens to a syrupy consistency.
  10. Serve: Return the cooked chicken and lemon slices to the pan and spoon the thickened sauce over them. Sprinkle with chopped parsley for garnish. Serve immediately, making sure to use all the flavorful sauce with the chicken.

Notes

  • Use any dry white wine such as Chardonnay for a balanced and bright flavor in the sauce.
  • Cooking lemon slices until slightly brown enhances their sweetness and mellow acidity.
  • To avoid lumps in the sauce, add the chicken stock gradually and stir constantly while incorporating the flour roux.

Keywords: Chicken Francese, chicken breasts, lemon chicken, white wine sauce, Italian-American, pan-fried chicken, lemon butter sauce

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