If you’re looking for a bright and flavorful chicken dish that feels both elegant and comforting, look no further than Chicken Francese. This Italian-American classic features lightly floured and egg-dipped chicken breasts, pan-fried to golden perfection, and then served with a tangy lemon butter sauce. The combination of crisp, tender chicken and a rich, zesty sauce makes this dish ideal for both weeknight dinners and special occasions. With a simple ingredient list and easy-to-follow steps, you’ll have a delicious meal on the table in no time!
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts (thin cut)
- ⅓ cup all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- ¼ cup olive oil
For the sauce:
- 4 tablespoons butter (divided use)
- 1 lemon (thinly sliced)
- 1 tablespoon all-purpose flour
- ½ cup white wine
- ¾ cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions:
Prepare the chicken:
- Season the flour: In a shallow dish, combine the flour, 1 ¼ teaspoons salt, and ½ teaspoon pepper.
- Prepare the egg mixture: In another bowl, beat the eggs and milk together until they are fully blended.
- Coat the chicken: Coat each chicken breast in the seasoned flour, gently tapping off any excess. Next, immerse each piece in the egg mixture, making sure it’s thoroughly covered.
- Pan-fry the chicken: In a large skillet, heat olive oil over medium-high heat. When the oil is hot, add the breaded chicken breasts and fry them for 3-4 minutes on each side, or until they turn a rich golden brown and are cooked all the way through. Once done, transfer the chicken to a plate and let it rest.
Prepare the sauce:
- Melt butter and sauté lemon: In the same skillet, add 2 tablespoons of butter and allow it to melt completely. Add the lemon slices and cook for 1-2 minutes until they soften and release their flavor.
- Create the sauce base: Sprinkle 1 tablespoon of flour into the skillet and stir it into the butter and lemons. Sauté for about a minute to eliminate any raw flour flavor.
- Deglaze with wine: Add the white wine and let it simmer for 2-3 minutes, using a spatula to scrape up any browned bits stuck to the bottom of the pan. Allow the wine to reduce slightly.
- Add broth and lemon juice: Stir in the chicken broth and 1 tablespoon of lemon juice. Simmer the sauce for another 3-4 minutes until it slightly thickens.
- Finish the sauce: Stir in the remaining 2 tablespoons of butter, and season the sauce with salt and pepper to taste. Let the sauce simmer for 1 more minute until it becomes smooth and velvety.
Combine and serve:
- Return the chicken: Return the cooked chicken breasts to the skillet, allowing the sauce to drizzle over them generously. Let the chicken warm through for 2-3 minutes, allowing it to absorb the flavors of the sauce.
- Garnish and serve: Remove the skillet from heat, sprinkle the chopped parsley over the chicken, and serve immediately. Enjoy your Chicken Francese with your favorite side dishes like mashed potatoes, pasta, or a fresh salad.
Conclusion:
Chicken Francese is a flavorful and comforting dish that balances the richness of butter with the brightness of lemon. The golden pan-fried chicken breasts soak up the tangy lemon butter sauce, creating a perfect harmony of flavors. It’s an elegant yet simple recipe that’s sure to impress anyone at the dinner table. Whether you’re preparing it for a weeknight meal or a special occasion, this dish will quickly become a family favorite!
Classic Chicken Francese with Lemon Butter Sauce
Chicken Francese is a classic dish oflightly pan-fried chicken breasts served in a rich lemon butter sauce. It’s aneasy-to-make yet elegant meal that combines crisp chicken with a bright, tangysauce, perfect for any dinner occasion.
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts (thin cut)
- ⅓ cup all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- ¼ cup olive oil
For the sauce:
- 4 tablespoons butter divided use
- 1 lemon thinly sliced
- 1 tablespoon all-purpose flour
- ½ cup white wine
- ¾ cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
Prepare the chicken:
- Season the flour: In a shallow dish, combine the flour, 1 ¼ teaspoons salt, and ½ teaspoon pepper.
- Prepare the egg mixture: In another bowl, beat the eggs and milk together until they are fully blended.
- Coat the chicken: Coat each chicken breast in the seasoned flour, gently tapping off any excess. Next, immerse each piece in the egg mixture, making sure it’s thoroughly covered.
- Pan-fry the chicken: In a large skillet, heat olive oil over medium-high heat. When the oil is hot, add the breaded chicken breasts and fry them for 3-4 minutes on each side, or until they turn a rich golden brown and are cooked all the way through. Once done, transfer the chicken to a plate and let it rest.
Prepare the sauce:
- Melt butter and sauté lemon: In the same skillet, add 2 tablespoons of butter and allow it to melt completely. Add the lemon slices and cook for 1-2 minutes until they soften and release their flavor.
- Create the sauce base: Sprinkle 1 tablespoon of flour into the skillet and stir it into the butter and lemons. Sauté for about a minute to eliminate any raw flour flavor.
- Deglaze with wine: Add the white wine and let it simmer for 2-3 minutes, using a spatula to scrape up any browned bits stuck to the bottom of the pan. Allow the wine to reduce slightly.
- Add broth and lemon juice: Stir in the chicken broth and 1 tablespoon of lemon juice. Simmer the sauce for another 3-4 minutes until it slightly thickens.
- Finish the sauce: Stir in the remaining 2 tablespoons of butter, and season the sauce with salt and pepper to taste. Let the sauce simmer for 1 more minute until it becomes smooth and velvety.
Combine and serve:
- Return the chicken: Return the cooked chicken breasts to the skillet, allowing the sauce to drizzle over them generously. Let the chicken warm through for 2-3 minutes, allowing it to absorb the flavors of the sauce.
- Garnish and serve: Remove the skillet from heat, sprinkle the chopped parsley over the chicken, and serve immediately. Enjoy your Chicken Francese with your favorite side dishes like mashed potatoes, pasta, or a fresh salad.