Chicken Francese
User Reviews
5.0
441 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
406 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Francese
Report
This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!
Share:
Ingredients
For the chicken
- 4 boneless skinless chicken breasts thin cut
- 1/3 cup all purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
For the sauce
- 4 tablespoons butter divided use
- 1 lemon thinly sliced
- 1 tablespoon all purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
For the chicken
- Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
- Place the flour, salt and pepper in a bowl. Mix until combined.
- Place the eggs and milk in a small bowl and whisk until smooth.
- Heat the olive oil in a large pan over medium high heat.
- Dredge each chicken cutlet in the flour mixture, then dip in the egg.
- Place the chicken breasts in a single layer in the pan.
- Cook for 4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.
For the sauce
- Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
- Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
- Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
- Stir in the lemon juice and season with salt and pepper to taste.
- Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.
Notes
- This dish works best with either chicken cutlets or thin sliced chicken breasts. You can buy chicken breasts that are already cut thin, or you can make your own by slicing thicker chicken breasts in half lengthwise. You can also make this dish with chicken tenders.
- Be sure to use freshly squeezed lemon juice, it has a much better flavor than the bottled stuff.
- Use a white wine that you wouldn’t mind drinking, such as a Chardonnay or Sauvignon Blanc.
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
185mg
(62%)
Sodium
1210mg
(50%)
Potassium
575mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
503IU
(10%)
Vitamin C
21mg
(23%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 185mg | 62% |
| Sodium | 1210mg | 50% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 21mg | 23% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
441 reviews
Excellent
Other Recipes
You'll Also Love
