Chicken Francese
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
496 kcal
-
Course
Main Course
Chicken Francese
Description
Chicken Francese starts with boneless, skinless chicken breasts pounded to uniform thickness, which allows for even, quick cooking without drying out. The breasts are seasoned and coated in a flour and egg bath, then sautéed in olive oil to develop a golden crust. Lemon slices are briefly cooked to brown and infuse citrus flavor.
After the chicken is cooked and removed to keep warm, the pan is wiped clean and a sauce is created by melting butter, adding flour for thickening, then incorporating chicken broth, white wine, and fresh lemon juice. The sauce simmers to meld flavors and slightly thicken. Fresh chopped parsley is stirred in before serving alongside the chicken and lemon slices for garnish.
This dish offers a balanced texture where the lightly crispy crust contrasts the tender interior of the chicken. The bright lemon flavor in the sauce cuts through the butter richness, making it suitable for serving with simple sides like vegetables or pasta to complement the citrusy, buttery profile.
Important tips include pounding the chicken for even cooking, checking doneness with a meat thermometer at 165°F, and patting any previously frozen chicken dry for better flour coating. The sauce can be made with chicken or vegetable stock depending on preference. Keeping cooked chicken warm in a low oven allows all components to be served hot together.
Ingredients
- 4 ounce chicken breast 675g, boneless, skinless
- ¼ cup all-purpose flour (30g)
- 1¼ teaspoons salt divided
- ¾ teaspoon black pepper divided, ground
- 2 large egg beaten
- ¼ cup olive oil (60mL)
- 1 lemon thinly sliced
- 3 tablespoons butter unsalted
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (240mL)
- ½ cup white wine (120mL)
- 1 tablespoon lemon juice fresh
- 2 tablespoons parsley flat-leaf, chopped
Instructions
- Place the chicken breasts between 2 pieces of plastic wrap. Pound the breasts with a mallet or rolling pin to about ½-inch thickness.
- In a shallow dish, combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper. Place the beaten eggs in another shallow dish.
- In a large nonstick skillet, heat the oil over medium-high heat. Dredge two chicken breasts in the flour mixture, then dip in the beaten eggs. Add the chicken to the pan, and cook until golden brown, about 4 minutes. Flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate. Keep warm. Repeat the procedure with the remaining two breasts.
- Add the lemon slices to the skillet. Cook for 1 minute or until the lemons begin to brown. Transfer the lemon slices to the plate.
- Carefully wipe out the skillet with a paper towel. Place the skillet over medium heat. Add the butter and cook until melted. Add 1 tablespoon flour and cook for 1 minute, stirring constantly. Gradually whisk in the broth and wine and simmer until the sauce is just thickened, about 4 minutes.
- Stir in the lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Return the chicken and lemon slices to the skillet, spooning the sauce over the chicken. Sprinkle with parsley and serve immediately.
Notes
- Pound chicken breasts to even thickness for uniform cooking and moist texture.
- Pat frozen chicken dry before breading to help flour adhere better.
- Check chicken temperature with a meat thermometer to ensure it reaches 165°F (75°C).
- The lemon can be juiced more easily by bringing it to room temperature and rolling it on the counter before slicing.
- Use either chicken or vegetable broth for the sauce as preferred.
- Keep cooked chicken warm in a low oven while preparing sauce and remaining ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 1181mg | 49% |
| Potassium | 761mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
