Chicken Francese
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course, Lunch, Dinner
Chicken Francese
Description
Chicken Francese is a skillet-cooked chicken dish where chicken breast halves are flattened and coated in a seasoned flour mixture, then dipped in eggs before being pan-fried in oil until golden. The sauce combines lemon slices, butter, chicken broth, white wine, and freshly squeezed lemon juice. The lemon slices are briefly cooked to release fragrance and slight caramelization, which infuses the sauce with citrus brightness. The butter adds richness and body to the sauce, which lightly coats the tender chicken cutlets.
Cooking the chicken in batches ensures even browning and prevents overcrowding the pan. Using dry white wine and fresh lemon juice balances the dish with acidity, while parsley adds a touch of color and herbal freshness at serving.
Chicken Francese pairs well with pasta or rice to absorb the flavorful sauce. The method creates a tender, lightly crisp chicken with a lemony butter sauce, making it a practical choice for a meal that is gratifying without complex preparation. For servings beyond four, doubling the ingredients and cooking the chicken in multiple batches works well.
According to recipe notes, dry white wines such as Pinot Grigio or Sauvignon Blanc suit the dish best; sweet wines are avoided. The wine can be substituted with additional broth and a splash of apple cider vinegar. Flour creates a classic coating, but cornstarch can be used for extra crispiness. Leftovers keep for up to three days and sauce flavor improves after resting overnight.
Ingredients
Chicken
- ½ cup all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground, or to taste
- 3 large egg
- ¼ cup vegetable oil
- 4 chicken breast boneless and skinless, cut in half lengthwise
Sauce
- 1 large lemon sliced into thin rounds, seeds removed
- 1 cup chicken broth low sodium
- ½ cup white wine dry
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon all-purpose flour
- 2 tablespoon butter unsalted
- 2 tablespoon parsley chopped, for garnish
Instructions
- In a shallow plate, add the ½ cup of flour, 1 tsp salt and ½ tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
- Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it's about ¼-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.
- Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.
- Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining ½ teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
- Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.
Notes
- Use dry white wines like Pinot Grigio or Sauvignon Blanc for the sauce; avoid sweet wines.
- To make without wine, replace it with extra chicken broth and a splash of apple cider vinegar.
- Flour provides a classic light crust; cornstarch can be used to make the chicken crispier.
- For larger servings, double the recipe and cook chicken in batches in a large skillet.
- Leftover Chicken Francese can be refrigerated for up to three days; the sauce develops more flavor after sitting overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Serving | 2cutlets | |
| Calories | 461kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 227mg | 76% |
| Sodium | 788mg | 33% |
| Potassium | 618mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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