Chicken Francese Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Chicken Francese Recipe
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I love chicken Francese. The eggy batter browns so beautifully, and the creamy lemon sauce is so rich and tangy!
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Ingredients
- 2 chicken breast boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika ground
- 1 large egg
- 1 lemon divided
- 3 tablespoons butter divided (⅜ stick, unsalted
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup white wine dry
- 1 cup chicken broth low-sodium
- parsley for garnish, chopped, fresh
Instructions
- Pat the chicken dry with paper towels. Cut each breast in half horizontally, creating 4 pieces, then pound each piece to an even thickness of about ¼-inch, seasoning them with salt and pepper to taste.
- In one shallow bowl, whisk together flour, garlic powder, and paprika. In a second bowl, whisk together the egg and 2 tablespoons of lemon juice from half of the lemon.
- Melt 1 tablespoon of butter and oil together in a large cast-iron skillet set over medium-high heat.
- Working in batches, dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Reserve 2 tablespoons of the leftover flour for later.
- Add the chicken to the hot skillet and fry for 2 minutes on each side until golden. Remove to a plate and set aside.
- Melt the remaining butter in the skillet, then sprinkle 2 tablespoons of the extra flour and garlic, stirring for 30 seconds. Splash in the wine and deglaze the pan, allowing the liquid to reduce for 1-2 minutes. Whisk in the broth and remaining juice from the used lemon, then simmer for 2 minutes, until the sauce reduces slightly.
- Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices from the other half of the lemon on top of the chicken. Cover and simmer gently for 3-5 minutes, until the chicken is heated through to 165°F. Season with salt and pepper, as desired, and garnish with chopped parsley before serving.
Notes
- Storage: Store chicken Francese in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
359kcal
(18%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
145mg
(48%)
Sodium
758mg
(32%)
Potassium
584mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
492IU
(10%)
Vitamin C
10mg
(11%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 145mg | 48% |
| Sodium | 758mg | 32% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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