Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour and egg wash, pan-fried until golden, and served in a tangy lemon and white wine sauce. This recipe is quick and easy, perfect for a flavorful weeknight dinner that pairs wonderfully with pasta, mashed potatoes, or crusty bread.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded thin
- Salt and pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 large eggs
- 2 tbsp water
Sauce
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1/2 cup dry white wine (like Pinot Grigio)
- 1 cup chicken broth
- Juice of 1 lemon
Garnish (optional)
- 1 tbsp chopped parsley
- Lemon slices
Instructions
- Season the chicken: Season the chicken breasts generously with salt and pepper on both sides to enhance the flavor.
- Dredge in flour: Coat each chicken breast evenly in all-purpose flour, shaking off any excess to prevent clumping.
- Prepare egg wash: In a shallow bowl, beat the eggs with 2 tablespoons of water until well combined to make the egg wash.
- Dip chicken in egg wash: Submerge the floured chicken breasts into the egg wash, making sure they’re fully coated for a light batter.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the sauce: In the same skillet, melt the butter over medium heat. Pour in the white wine and lemon juice, scraping the browned bits from the bottom of the pan with a spoon. Allow this mixture to simmer for 1-2 minutes to reduce slightly.
- Add chicken broth: Pour in the chicken broth and let the sauce reduce again for about 3-4 minutes until it thickens slightly.
- Simmer chicken in sauce: Return the chicken breasts to the skillet and simmer in the sauce for 3-5 minutes, spooning the sauce over the chicken to coat thoroughly.
- Garnish: Remove the skillet from heat. Garnish the chicken with chopped parsley and lemon slices if desired to add freshness and visual appeal.
- Serve: Serve the Chicken Francese immediately over your choice of pasta, mashed potatoes, or alongside crusty bread for a complete meal.
Notes
- Ensure chicken breasts are pounded thin for even cooking.
- Use a dry white wine like Pinot Grigio for best flavor.
- Serve immediately to enjoy the sauce at its best.
- Can easily be doubled for larger gatherings.
- Leftovers can be refrigerated for up to 2 days but are best fresh.
