Chicken Francese is a classic Italian-American dish that transforms simple chicken breasts into a delicious culinary experience. This recipe features tender, pan-fried chicken coated in a light and crispy batter, enhanced by a luscious lemon butter sauce with a hint of white wine. The combination of bright lemon flavors and rich butter creates a perfect harmony, making each bite irresistible. Whether you’re hosting a dinner party or enjoying a weeknight meal, Chicken Francese is a delightful dish that will impress your family and friends alike!
Ingredients:
Chicken & Coating:
2 large chicken breasts, skinless boneless (250-300g / 8-10oz each)
1/4 cup flour, plain / all-purpose
1 tsp cooking salt / kosher salt
1 tsp black pepper
2 large eggs
1 tbsp milk (any fat %)
Cooking & Sauce:
3 tbsp extra virgin olive oil
1 lemon, thinly sliced 0.3cm / 1/8″
50g / 3 tbsp unsalted butter
2 tbsp flour, plain / all-purpose
2 cups chicken stock/broth, low sodium
1/3 cup Chardonnay or other dry white wine (or substitute with 2-3 tbsp lemon juice)
1/2 tsp cooking salt / kosher salt
1 tbsp finely chopped parsley, for garnish (optional)
Instructions:
Prepare the Chicken:
Cut each chicken breast in half horizontally to form 4 thin steaks. Pat them dry with paper towels.
Coat the Chicken:
In a shallow dish, mix together flour, salt, and pepper. In another dish, whisk eggs and milk. Dredge each chicken piece in flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off.
Cook the Chicken:
Heat olive oil in a large nonstick skillet over medium-high heat. Cook chicken in batches for about 3 minutes per side until golden brown and cooked through (internal temperature should reach 68°C/155°F). Remove chicken to a plate.
Cook the Lemon Slices:
Add lemon slices to the skillet and cook for about 1 minute per side until they soften and brown slightly. Remove to a plate.
Prepare the Sauce:
Wipe the skillet clean with paper towels. Melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly pour in half of the chicken stock, stirring continuously until smooth. Add remaining stock and white wine (or lemon juice), stirring until well combined. Season with salt.
Simmer and Thicken:
Increase heat slightly and simmer the sauce for 3-4 minutes until it thickens to a syrupy consistency.
Combine Chicken and Sauce:
Return chicken and lemon slices to the skillet. Spoon sauce over the chicken to coat evenly.
Finish and Serve:
Garnish with chopped parsley if desired. Serve hot, with additional sauce spooned over the chicken.
