Chicken Francaise
User Reviews
5
Chicken Francaise
Description
The recipe starts with pounding chicken breasts thin for even cooking, then double coating them in a mixture of Parmesan cheese, lemon zest, seasoned flour, and beaten eggs. After chilling briefly, the chicken is pan-fried in olive oil until cooked through and golden on both sides. Once removed, the pan is used to prepare a lemon-based sauce by melting butter, adding flour to form a roux, then deglazing with white wine and adding chicken broth and lemon juice to simmer and reduce.
Optional add-ins such as capers, minced red bell pepper, onions, and artichoke hearts can be sautéed with the butter before sauce formation to add layers of flavor and texture. The cooked chicken is returned to the sauce to warm through. The sauce offers a tangy, buttery brightness with a hint of savory depth enhanced by the Parmesan crust on the chicken.
This dish is commonly served over pasta, with fresh parsley sprinkled on top for color and freshness. It balances rich and acidic elements and results in a tender chicken entrée suitable for a dinner centerpiece.
The choice of pasta is flexible; any preferred variety can accompany the chicken. The sauce preparation from skillet drippings adds flavor concentration and moistness to the chicken.
Ingredients
- 4 chicken breast pounded until thin with meat mallet
Chicken Flour Coating
- 2 tablespoons Parmesan Cheese
- 2 tablespoons lemon zest
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large egg
- 1/4 cup olive oil
Lemon Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1/2 lemon juiced
Optional Add Ins
- 1 tablespoon capers
- 2 tablespoons red bell pepper minced
- 2-3 tablespoons onion white, minced
- 1/2 cup artichoke hearts canned; drained
Serve With
- 4 tablespoons parsley fresh
- 454 grams pasta your choice of
Instructions
- Combine the ingredients for the coating in a bowl.
- Dip the chicken in the flour mixture first. Then dip it into the beaten egg. Then back to the flour mixture for another coating. Time to let them sit in the fridge for at least 15 minutes.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, cooking until they reach 165 °F. Once done, remove from the skillet and place on a clean plate.
- IF you are using my add ins, fry the onions and red peppers in the 2 tbsp of butter at this time until they are tender and cooked through. Stir the flour into the skillet along with the vegetables.
- If you don't use the added vegetables, melt the butter in the skillet then add in the flour.
- Slowly add the wine to the skillet and start scraping the browned bits off into the mix. (deglaze it). Whisk in the lemon juice and the chicken broth. Simmer on medium-high heat for 4-5 minutes, reducing the sauce further.
- Add the chicken breasts back into the sauce, heating them up again. If you want the capers and the artichoke, add then in to heat up at this point.
- Serve over your choice of pasta and top with fresh parsley.
Notes
- Any type of pasta may be served alongside Chicken Francaise to complement the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 194mg | 65% |
| Sodium | 1165mg | 49% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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